I learned this from Sandor and have been making it a lot this year. Beets are in season again so ... here goes.

peel and cut into chunks - beet root (i use one medium sized beet for a quart- but its all to taste really)
Put in some salt (to taste) (the more you use, the slower it ferments i believe- but i don't get as much mold either so i use quite a bit. )

cover with a cloth
set it on the counter for 2-3 days-
taste it and check if you like it- ferment longer- or put in the fridge.

mmmm... good for ya too.