Fermented Cabbage Juice

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

Directions

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.

Fermented Cabbage Juice