Fermented Cabbage Juice
Prep time: 
Cook time: 
Total time: 
Serves: ½ gallon
Salty, sour and surprisingly refreshing - like sauerkraut brine except a bit lighter! Drink 4 ounces a day with meals or in the morning to help digestion. This juice is great with a little cayenne pepper mixed in.
  • ¼ of a green cabbage - although using purple cabbage would probably be fine too
  • 1½ Tablespoons Celtic sea salt or pink salt (do not use iodized processed salt)
  • optional - ¼ cup liquid whey (reduce salt to 1 T if using)
  1. Shred cabbage finely with a stainless steel knife and pound briefly with a meat hammer or a wooden pounder to release some of the juices.
  2. Place in a 2 quart (half gallon) jug with salt, optional whey (if using) and enough water to fill the container.
  3. Cover tightly and leave at room temperature for 2 days before transferring to refrigerator.
Recipe by Eat Fat Lose Fat at http://eatfatlosefatblog.com/how-to-make-fermented-sauerkraut-cabbage-juice/