Fill the blender with the chopped cabbage.
Add 2 cups of water and salt.
Blend until smooth, adding more water if needed.
Pour blended mixture in a glass mason jar leaving about 2 inches of headroom.
Cover the jar securely with an airlock.
Let mixture stand at room temperature for 3-6 days (around 72º F) and out of direct sunlight.
When done, seal the jar with a plastic lid and transfer the fermented cabbage juice to the refrigerator.
HELPFUL HINTS:
- Immediately after the first ferment is ready to drink, start a new batch by using the same procedure but adding ½ cup of the previous batch of fermented juice to 1 1/2 cups water and 3 cups of cabbage blended
- The second batch will only have to ferment for 1-2 days before being ready, because of the starter added.
- If you don’t want any pulp, you can choose to juice the cabbage instead of blending it. It may take 1-2 heads of cabbage to get the right amount of juice. Pour the juiced cabbage into a glass mason jar leaving about 2 inches
Ingredients
Directions
Fill the blender with the chopped cabbage.
Add 2 cups of water and salt.
Blend until smooth, adding more water if needed.
Pour blended mixture in a glass mason jar leaving about 2 inches of headroom.
Cover the jar securely with an airlock.
Let mixture stand at room temperature for 3-6 days (around 72º F) and out of direct sunlight.
When done, seal the jar with a plastic lid and transfer the fermented cabbage juice to the refrigerator.