Slice the beetroots, onion and garlic with a mandolin as thinly as possible (and very carefully).
Mix the beetroot, onion, garlic and salt together.
Add the veggies to a clean glass jar and cover with 1 cup coconut water kefir and 1 cup apple cider vinegar so it covers the veggies completely.
Place the lid on and allow the veggies to ferment for 1-2 days. Once they're ready, place the jar in the fridge.
Ingredients
Directions
Slice the beetroots, onion and garlic with a mandolin as thinly as possible (and very carefully).
Mix the beetroot, onion, garlic and salt together.
Add the veggies to a clean glass jar and cover with 1 cup coconut water kefir and 1 cup apple cider vinegar so it covers the veggies completely.
Place the lid on and allow the veggies to ferment for 1-2 days. Once they're ready, place the jar in the fridge.
Your ingredients list 1 cup Apple cider vinegar and 1 cup of coconut water kefir. But your method states 1/2 cup of each. Why the difference?
Hi Margaret, thank you so much for picking this mistake up. We originally started off with 1/2 cup each, then realised we needed more. The recipe has now been fixed and updated.
what can i use instead of the CWK?
Hi Johanna. You could try some good quality plain yoghurt thinned down slightly with some milk. We have only tried this recipe with the kefir though as we love it 🙂
Where does one buy CWK from please
Hi Alicia, Kultured Wellness sell this! Otherwise, you can just use our probiotics and coconut water 🙂