1. Wash the beets very well, cut them into medium-sized pieces, without peeling them, and place them in a large glass container.
2. Add 1.3 liters of water, 9 g of salt, 100 g of ginger bug, cover and let it ferment for a couple of days.
3. The fermentation process will depend on the climate of where you live. In warm climates, the process can take much less time.
4. After a couple of days of fermentation, strain the kvass and transfer it to a second container.
5. Add 1 tablespoon of sugar, 20 g of ginger bug and cover.
6. Let it ferment for 3 or 4 days.