Wash the produce and peel if needed.
Process the ingredients through a juicer in manageable chunks. Start with the orange and continue with kale, apple, carrot, beet and ginger.
Put your juice into glasses and serve immediately for best nutritional benefit.
How to Ferment Beets
Ingredients:
2 washed, quartered, and sliced beets
3 Tbsp. salt
Water as needed
Instructions:
Add the beets to a quart jar
Combine salt with 2 cups water. Pour the salty water over the beets, leaving 1-2 inches of headspace (just covering the vegetables). Weigh down as needed.
Cover the jar with a lid and an airlock, if using. If you are not using an airlock be sure to open the jars slightly every day to release pent-up gases
Allow to ferment at a cool room temperature for 3-12 days, depending on preference. Longer is usually better, especially for tough root vegetables.
Transfer to cold storage.
Comments: If you notice froth, scum or mold on top of the beetroots, remove it with a spoon.
