My new favorite immune boosting elixir!
The basic method is to chop everything and then drop it all into a jar. For this amount, I used a 15 oz. Kilner jar.
Slice the jalapeño, press the garlic, dice the onion, chop the roots. Add them to the jar in that order.
Add juice and then cover with ACV making sure everything is fully submerged. But even it not they will eventually because they will become saturated.
Seal the jar. Store for 4 weeks on the counter in a cool place. Every once in a while, shake it around gently.
After 30 days, drain the veggies into a strainer over a bowl. Store the liquid in one jar.
Process the veggies and store in another jar.