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!

Ingredients:
    1/2 cup Lacto-Fermented Whole Egg Mayonnaise    
    1/2 cup organic homemade plain yogurt or sour cream
    1/2 tsp. parsley
    1/2 tsp. dill (I find this too much; I use just a tad less)
    1 tsp. celery seed
    1/2 tsp. onion powder
    1 tsp. garlic powder
    1/4 tsp. Himalayan pink salt (or 1 tsp. Lemon Brine)
    5 drops (to taste) liquid stevia (optional)
Jar: Any sealing glass storage container.
Brine: None 
Ferment: None (Ingredients already cultured