Second ferment; Chop up the beet cubes to release more juice....like one cube cut twice. Fill with chlorine-free water and add more salt but not as much this time....1 1/2 TBS salt and let ferment another 5 days at room temperature. This second ferment is thinner but still effective.
Third ferment: After I pour off the second ferment water, I take the beets and ginger pieces and put into my food processor with more chlorine-free water and process. Now all the juice that is possible is out. I also add about 1/3 cup kefir whey to this last ferment just to be sure of getting enough lactobacilli into the juice to consume the sugar. I add only 1 TBS salt to ferment and again allow it to ferment 5 more days.
When I pour that off, I throw the beet mass onto the compost pile since there is very little nutrition left in it.
The 1 liter jar with air lock to the right is my turnip ferment and the quart jar to the left has rutabaga in it. The rutabaga turned out to be too chewy and crunchy, the turnips are just right.