Ahhhh cabbage juice tonic. A very simple yet refreshing Nourishing Traditions beverage! I think it will be the new Gatorade! 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.

Tips for making cabbage juice tonic:

• I like making this at the same time as I make sauerkraut, since I’m already cutting up cabbage anyway
• Once the fermentation is done after 2 days, remove the juice and put more water and a bit more salt in the jar. Let the jar sit on the counter for another two days. You get two batches from just 1/4 of a cabbage, although the 2nd batch will be a bit lighter in taste.
• This juice is really good with some cayenne pepper sprinkled in it. Sally Fallon says in the cookbook that it’s good for sore throats and I believe her!

Cabbage Juice Tonic

Rating: 1 fork (key)

Difficulty:

Easy

Page in NT: 614

Yield & Notes:

• Makes about 3/4 gallon of juice (using cabbage 2 times)

Ingredients:

1/4 organic green cabbage

1 T sea salt

1/4 cup whey

Preparation:

This should be taken in small amounts throughout the day to improve intestinal flora.

Shred cabbage finely with a stainless steel knife and pound briefly with a meat hammer or a wooden pounder. Place in a 2 quart (half gallon) jug with salt, whey and enough water to fill the container. Cover tightly and leave at room temperature for 2 days before transferring to refrigerator.

Optional: Strain out juice and fill jar again with water and 1 tsp salt. Leave at room temperature for two days. The 2nd batch will be lighter tasting than the first.

Tagged as: beverage, cabbage, cooking, fermentation, lacto fermentation, low carb, nourishing traditions, probiotics, recipe, sauerkraut, superfood, tonic