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.
Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water. Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat.