Romaine has surprisingly tangy side when juiced, which works perfectly with the salty celery and the flavourful sauerkraut. Juicing raw sauerkraut, and including some of the probiotic liquid from the sauerkraut, is the number one tip I’ve picked up since I began juicing. It’s a terrific idea flavour-wise, and the perfect way to consume more sauerkraut and to make fermented foods a more regular part of your diet.
Ingredients
- 8 celery stalks
- 8 romaine leaves
- 1/3 cup raw sauerkraut with the juice
When using an auger-type juicer, alternate between the celery and romaine to prevent your auger from clogging up.
