Grate red beets with thin strips (you can julienne by hand or use a special grater for Korean carrot style).

Add salt, and mix until the red beets release their liquid.

Pack tightly in a clean glass jar.

Cover with room-temperature water until the red beets are completely submerged.

Cover the jar with a lid and leave at room temperature for 3 days. Periodically gently push the red beets down with a long knife to release trapped bubbles and skim off the white foam that will form.

Place the jar in the refrigerator.

Serve garnished with finely chopped parsley and cilantro.