Yes, I know that a Zero Carb diet is “supposed” to be all animal foods. HOWEVER, I've been having some digestive issues as of late, and have felt the need to add a bit of fermented good bacteria into my system. We will see how this sauerkraut related cousin works…
Ahhhh, cabbage juice tonic. A very simple yet refreshing beverage that I first saw in the Nourishing Traditions cookbook! I think it will be the new Gatorade for us zero carb / keto / low carb folks! No more will I need to rob my sauerkraut of its juice, as I can make separate ‘sauerkraut juice’. This is considered to be a super food tonic because of the good probiotic bacteria in this juice.
The great thing about this lacto-fermented cabbage juice is the taste is actually refreshing and can also help provide minerals and vitamin C during the keto flu / low carb flu. It's salty, pleasantly sour and contains no vinegar.
- 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.
- Place in a 2 quart (half gallon) jug with salt, optional whey (if using) and enough water to fill the container.
- Cover tightly and leave at room temperature for 2 days before transferring to refrigerator.