Soak the pumpkin seeds overnight (or 8 hours). If you prefer the pumpkin seeds "crunch", you can skip this step.
Peel the beetroot.
Shred or chop the cabbage, carrots and beets.
Place in a large bowl.
Add the minced garlic.
Squeeze the juice of 1 lemon and add to the bowl.
Shake the apple cider vinegar bottle to mix the cloudy part at the bottom (the mother).
Add the apple cider vinegar.
Add the olive oil and mix well.
Add the turmeric, pepper and cayenne pepper. Mix well.
Add the salt to taste.
Add the pumpkin seeds.