Feed grapes, kale, lemon, cuccumber and ginger through a high powered, slow juicer.
Combine with prepared kombucha or water kefir and drink immediately, store at room temperature for 7-10 days for kombucha/24 hours for water kefir for a second period of fermentation. The bottle can also be stored in the refrigerator where it will continue to ferment, but at a much slower rate.
Recipe by @OmNomAlly at https://omnomally.com/2014/02/21/recipe-redux-fermented-green-grape-lemonade/