5 medium sized beet roots
1 bunch celery stalks
2 tbsp water kefir grains or 1 dl whey, alternatively 1 tsp salt
Juice all vegetables and transfer to a suitable glass jar. Add water kefir grains or whey, alternatively salt. Close the jar using an airtight lid and leave on the kitchen counter for a minimum of two days. I start drinking it after two days and leave the jar out until I finish it. It gets more sour the longer you leave it. To arrest, or slow the fermentation process, when applicable, remove water kefir grains and put your jar in the fridge at the time you find the flavour most enjoyable.
If you use water kefir grains you will have to toss them after you finish your drink as this unfamiliar environment is too tough on them and they will faint from the hard work it takes to ferment vegetables.
My water kefir grains :)
translated by: Veronika Bazika