1. Fill a 32-ounce mason jar with beets, leaving a one inch gap at the top.
2. Dissolve salt in freshly boiled water.
3. When cooled, pour water over beets.
4. Add additional boiled and cooled water to cover beets.
5. Put lid on jar gently and let sit in dark cabinet for 3-4 weeks (until tangy), opening to let out accumulating gas every day or two.
6. Strain and drink.

*For faster fermentation add ¼ cup liquid whey, which you can make yourself by straining a 16-ounce container of plain yogurt through several layers of cheesecloth. Gently tie the tops of the cheesecloth around a wooden spoon and  suspend pouch above a medium-sized bowl until dripping stops. The liquid strained into the bowl is the liquid whey.

**Bonus: the solid left in the cheesecloth or towel after straining is now cream cheese!