1/8teaspoonstevia,or less, to taste, depending on brand; or use honey or maple syrup, if preferred (about 2 Tablespoons, to taste)
Place the beet pieces into a one-quart mason jar. Add the optional ginger.
Add the whey or kraut juice.
Fill the jar to within one inch of the neck with filtered water. Add the sea salt and stir well, to dissolve.
Cover, screwing the lid on loosely to allow gasses to escape. Or use airlock lids to ensure success (see link below in Recipe Notes). Keep at room temperature and out of direct sunlight for two days in warm weather, or up to 8 days or longer in colder weather.
After the kvass has deepened in color, has a pleasantly sour flavor, and shows signs of bubbles near the surface, or active effervescence, strain all but ¼ cup from the mason jar into a blender.
Add strawberries and stevia. Blend 30 seconds.
Serve! Or chill and store kvass in fridge for several days.
If you'd like to make another batch of kvass, the same beets can do one more round (with the reserved 1/4 cup kvass): Simply add water to the fill line again. Add 1/4 teaspoon sea salt. Stir to dissolve.
Again, keep the mixture at room temperature for 2-8 days minimum. This second beverage may be milder and less potent than the first, (which is when and why I like to substitute hibiscus tea for the water with the second batch). After the second batch, the beets are now “exhausted” and can be thrown away; but ¼ cup of the strained kvass may again be used for another batch in place of whey.
Use airlock lids to ensure pickling success. (Find them here.)