Beetroot Kvass

Peel the beet and finely dice it. Fill the ⅓ of a glass jar with the beet. The amount of beet you’ll need depends on how big the jar is. Cover the beet with warm water. Add one or two cloves of garlic (optionally) and a pinch of salt. Cover with a cloth and let stand for about 5 days at room temperature.
Try to taste every day. When the liquid is dark in color and sourish in taste and flavor, it’s done!
Strain out the beets and transfer to the fridge, where it keeps well for a few months. Use to make borsch.