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)
Page in NT: 614
Yield & Notes:
- Makes about 3/4 gallon of juice (using cabbage 2 times)
- 1/4 organic green cabbage
- 1 T sea salt
- 1/4 cup whey (or omit for casein free and use twice the amount of salt)
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.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.