To make Ginger Soda, you will need an ongoing
Ginger Soda "starter" or "bug".  
You can drink the starter, 
but it tends to be very strongly flavored.

Ingredients:
1/2 Pound Fresh Ginger root
Ginger Bug
Cane Sugar
Sucanat/Rapadura
Himalayan Pink Salt
Juice and zest of 2 lemons or limes
Jar: 5 Liter
Brine: Not Applicable
Temperature: 68º-72ºF
Ferment: 7 Days

This Ginger Bug recipe is a great starting point for several different fantastically flavored drinks.  
Recipe: Ginger Soda
Ingredients:
1/2 Pound Fresh Ginger root (organic)
Cane Sugar
Sucanat/Rapadura
Himalayan Pink Salt
Jar: 1 Liter
Brine: See Step #4 Below
Temperature: 68º-72ºF
Ferment: 7 Days

Ingredients:
4-5 lbs. Finely sliced, grated, or chopped (shredded) Cabbage
Optional:
(Suggestions for different flavors)
Caraway Seed (just a tablespoon), and/or
Onion (chunk up a whole onion, any type), and/or
Garlic (several cloves)
Jar:
5 Liter (or smaller-adjust amount of cabbage if using a smaller Jar)
Brine:
2% (20 grams of Himalayan Pink Salt per liter of water)
Ideal Temperature:
68-72ºF
Ferment:
7-9 days on counter, and another 12 weeks in the refrigerator, or another 6 weeks at 55ºF

This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.  
Used by permission.  Thank you, Linda!

Ingredients: 
    1 baseball sized tomato ~ quartered
    100 g (grams) peeled cucumber (pickling or salad) chopped into 1" slices
    65 g carrot ~ finely shredded
    250 g fresh cabbage ~ finely shredded
    25 g coarsely chopped Kale
    25 g chopped Parsley
    100 g cubed beets
Optional: Fresh stevia leaves (or you could add processed stevia to taste after ferment)
Jar: 3 Liter Jar
Brine: 2%

Ferment: 5-7 days on counter, then into the refrigerator for 11 weeks

This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.  Used by permission.  Thank you, Linda!

Ingredients:
    25 g ginger ~ chopped into 1" pieces
    250 g fresh cabbage ~ finely shredded
    100 g coarsely chopped Kale
    500 g cubed beets
Jar: 3 Liter Jar
Brine: 2%

Ferment: 7-9 days

This recipe is from Lisa Herndon of Lisa's Counter Culture, Palo Alto, CA.  Used by permission.  Thank you, Lisa!

Ingredients: Organic Beets (peeled and chopped into 2 to 3 inch cubes)
Brine: (2% brine [20 grams per liter of filtered water])
Optional: Ginger (peeled and sliced into 1" pieces)
1/8 teaspoon or less cayenne (optional, added after primary fermentation)

Important tips:
Fresh beets should be large and detached from greens for at least a week to concentrate the sugars.
Try to choose beets that are at least the size of your fist.
Make sure the beets are not cut too small, or they will ferment too quickly.
Vary the color and flavor of the final kvass by choosing different varieties of beets.  Golden beets result in a beautiful orange tonic, Chioggia or striped pink/white results in a light pink tonic, and the traditional purple beets results in a deep wine colored tonic.  The chiogga and the golden beets are milder in flavor or less "beety".  They're all delicious!