Peel the carrots. This step is optional, but it will probably improve the taste of the juice.
Place the carrots, onion, and cabbage in the juice extractor or juicer. Save the pulp for some other use (muffins, etc.).
Pour the juice into a glass jar and add the starter culture.
Add salt at a ratio of % of the weight (i.e., 2 tsp/litre) and mix well.
Close the jar and place the airlock. Otherwise, close tightly, but let the pressure out once a day for the first 3 days: unscrew the sealing ring slightly for a few seconds, then close tightly (never open completely).
Leave to ferment for 3 to 7 days, according to taste (if you do not use an airlock, shake the jar morning and evening to avoid the formation of mould).
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