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.
Thanks for the great post. I recently made my own version of a beet kvass using water kefir and the juice from canned beets. I took water kefir after the first ferment and mixed it at a 2:1 ratio (2 parts water kefir, 1 part canned beet juice) and bottled it in groelsh top bottles.