• Chop cabbage into 1" (2 cm) pieces and add to a clean quart-sized (or larger) glass jar or other fermentation vessel.
• Slice onions or split leek lengthwise. Add to jar/vessel.
• Remove beet tops (greens), then wash and peel beets. If using organic beets, you can leave the skins on for a more "earthy" flavor.
• Chop beets in to 1/2"/ 1cm cubes or slices. Add beets to jar/vessel (add them LAST if using other ingredients-- they are the heaviest and will weigh down the lighter veggies.)
• Make brine (it's a 2% brine by weight): In a separate container, add salt to water and stir until salt dissolved.
• Add sauerkraut or pickle juice to "backslop" and add good bacteria
• Slowly fill the jar with brine.
• If using jar, cover with a tea towel and place a rubber band around jar (to keep out flies and dust).
• If using fermentation airlock device, follow instructions to secure/tighten it.
• Ferment in a cool dark place (out of direct sunlight) for 14 days.
• After 14 days, strain juice into another container. You can also use the beets for another purpose such as vegetable stock or a second run (see below).
• Strain liquid into a glass bottle that has a tight-fitting lid (swing-top bottle or recycled mineral water bottle with a metal cap). Store in refrigerator, or start a secondary fermentation to mix additional flavors and create carbonation.

Secondary Fermentation (Optional)

• Add other sweet flavors like fresh fruit juice to balance the salty and sour kvass notes. Use 60 ml (1/4 cup) of fresh juice per quart/liter of kvass.
• Tighten cap and ferment at room temperature 1-3 days.
• "Burp" the bottle daily to ensure that pressure will not build up to dangerous levels.
• Transfer to refrigerator when you like the taste and carbonation levels.

Second Run with Beets (Optional)

• You can use the same veggies for a second "run" of kvass. Mix more brine and pour it over the veggies, and ferment again for the same time, or even longer (2-3 weeks). It won't be as strong as the first run, but will still be delicious.