Peel and slice the beetroot. Cut into slices 1/8 to 1/4 inch thick. Do Not cut it fine. 

Put the slices into the glass jar

Crush and add the garlic cloves

Add the salt

Add the whey

Add the water upto the shoulder of the bottle, leaving adequate space

Close the cap tightly and invert the bottle up and down a few times, gently

Put it away at room temperature, preferably 28 degrees to 35 degrees celsius, in a dark place to ferment for a week.

Your beet kvaas will be ready after a week. Refrigerate after the first opening. Keep lid shut at all times after use.

Note: start consuming in small quantities only: 1 teaspoon at a time and diluted with water if needed. Do not start having in larger quantities to avoid unwanted reactions: diarrhoea, cramping or at times vomiting. Build up gradually and have regularly.

After every helping, replenish with fresh water, until the liquid starts looking light/pale. A new batch should be started, then.

Kvaas can be made from fruits and vegetables, too. Use the same process. Use beets, apple, ginger combined. Always use gently and diluted.