Peel and grate your beets, sprinkling the salt in the bowl as you go. Massage to get the beets to release liquid. Pack them in your jar, leaving 1.5-2 inches head space, and add your fermentation weight. The beets must be submerged, so if you need to make more brine, mix together a cup of water with 1 T sea salt, and pour that into your jar.

Burp your jar every day, wiping away any surface scum that accumulates, removing any floaters, and washing the fermentation weight. Always remove floaters, as they are your enemy!

After a week, you can start eating it. The longer you wait, the stronger the flavor will be. 

This ferment can be eaten raw or used in borscht.

Chop 2-3 onions, sauté in olive oil until browned. Add 2 chopped carrots, 2 cups diced potatoes, 2 cups fermented beets, and 6 cups water. Bring to a boil. Roast 1 T caraway seeds in a dry skillet, grind them up, and add them to the borscht. Simmer for a half hour. 

Serve hot with sour cream or yogurt. 

I like to try other herbs, especially tarragon. Tarragon is my favorite herb for dishes containing beets. Dill is my second favorite.