Wash all vegetables and chop into small pieces and pop into a bowl.

Get your juicer ready and juice the carrots, beetroots, celery, lemon and cucumber and collect the juice.

Add the kefir to the juice and allow the juice mixture to ferment on the bench top in a glass jar (with the lid on) for 3-6 hours (depending on the weather and your taste buds). It should be slightly fizzy when it’s ready.

When ready, pour over ice and into 2 glass jars and enjoy!