1. Grind the nori seaweed into powder.
2. Peel the apples and cut them into medium-sized wedges.
3. Make diagonal cuts on each wedge to facilitate marinating.
4. Bring a pot to high heat, add 500 ml/17 fl oz of water, the pickle juice, soy sauce, and nori seaweed.
5. Once the water starts to boil, lower to medium heat and add the apple wedges.
6. Let cook for 10 minutes.
7. Transfer everything to a container with a lid, add a tablespoon of salt, 2 tablespoons of olive oil and stir.
8. Let cool at room temperature and then cover it and take it to the refrigerator for 8 hours.
9. After this time, transfer the wedges to another container, add the beet juice, 2 tablespoons of soy sauce and 1 teaspoon of baking soda.
10. Mix carefully until integrated, close the container and let marinate for 1 hour in the refrigerator.
11. After this time, it will be ready to consume.