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Why does my beet kvass taste bad?

I took 4 medium beets, chopped them up in a medium dice, put the beets in a 1-gallon Pickl-It jar. I added 1 ½ tablespoon unrefined sea salt, added filtered water to ½ inch below lid, and closed with an airlock.

I allowed this to ferment for 1 ½ weeks in darkness. I then tasted it, and the taste was bad, like an acidic fizzy vinegar. I have tried this many times, and I keep getting this same result.

Any ideas on what Im doing wrong?

PS I found the recipe here http://bit.ly/1hdbx7S