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.
Normally, cooking fresh beets takes from one to two hours. In the pressure cooker, however, beets become tender, delicious, and nutritious in just 15 minutes! Cut beet tops leaving 2 inches attached to beets. Scrub beets thoroughly. Put beets in a PrestoÂ® pressure cooker. Add 1 1/2 cups water.