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.
Cook. Ready In. 1  Place beets in a large stockpot with water to cover. 2  Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. 3  If beets are large, cut them into quarters. 4  Drain, reserving 2 cups of the beet water, cool and peel. Bring to a rapid boil. 2  Pour the hot brine over the beets in the jars, and seal lids. 3  Place a rack in the bottom of a large stockpot and fill halfway with water. 4  Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. 5  Leave a 2 inch space between the jars.