WHAT YOU'LL NEED:
3 cups of organic green or red cabbage, coarsely chopped
2 cups of filtered water (do not use tap due to chlorine and fluoride)
1 teaspoon of sea salt
INSTRUCTIONS:
1
Fill the blender with the chopped cabbage.
2
Add 2 cups of water and salt.
3
Blend until smooth, adding more water if needed.
4
Pour blended mixture in a glass mason jar leaving about 2 inches of headroom.
5
Cover the jar securely with an airlock.
6
Let mixture stand at room temperature for 3-6 days (around 72º F) and out of direct sunlight.
7
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
WHAT YOU'LL NEED:
3 cups of organic green or red cabbage, coarsely chopped
2 cups of filtered water (do not use tap due to chlorine and fluoride)
1 teaspoon of sea salt