First off, let me just say that I take no responsibility for this recipe. I tried it, it was tasty, and there were no ill effects so I am assuming it's safe enough. There is, after all, enough wild yeast in your average kitchen for this to culture properly without adding bread, salt or whey like most beet kvass recipes will suggest. A tsp of salt per quart will definitely make this safe, but my dad swears that isn't how his grandmother did it.
