Fermented vegetable juice

Deb May 3, 2007

This recipe came from the Native Nutrition board. Commercial vegetable juice can be used (about 1 ½ litres/quarts), as long as it doesn’t contain preservatives, but freshly juiced is better.

  • 6 large tomatoes
  • 1 small beetroot (beet)
  • 4 carrots
  • 2 celery stalks
  • 1/2 bunch of spinach
  • 2 garlic cloves
  • 2 lemons
  • tabasco sauce to taste
  • 1 Tbs sea salt
  • 4 Tbs whey

Juice the six vegetables and the lemons. Mix together with the rest of the ingredients. Pour into airtight jars and leave at room temperature for 3 days. The whey and salt will ferment it. Store in fridge.