1. Into canning jar, add salt and one cup water; agitate until salt is dissolved. Add ginger (optional).
2. Add beets to canning jar. Add water to two inches below mouth of jar.
3. Close lid; leave at room temperature.
4. Once a day for first several days, open lid just enough to break the seal, then re-close.
5. After 1 to 3 weeks, strain, then drink or refrigerate the beet kvass. You can eat the fermented beets too as is, blended or juiced.