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.
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