1 Shielding to protect workers by using trench boxes or other types of supports to prevent soil cave-ins. 2  Always provide a way to exit a trench--such as a ladder, stairway or ramp--no more than 25 feet of lateral travel for employees in the trench. 3  Keep spoils at least two feet back from the edge of a trench.
Instructions. 1  Whisk starter culture and sea salt into 1Â½ quarts filtered water until well-dissolved. 2  Place beets into a 1-gallon vegetable fermenter or fermentation crock. 3  Allow the kvass to ferment at room temperature for at least one week before straining and serving.
1 If they show signs of scorching, drizzle 1 Tbsp (15 ml) of water over each beet before returning them to the oven. 2  Large beets may need to cook for more than 1 hour. 3  If a beet is not tender, return it to the oven and check again in 15 to 20 minutes. 4  Some beets may need up to 2 hours to cook fully.