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. Good source of glutamine too.
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 Nourishing Traditions: 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 (or omit for casein free and use twice the amount of salt)
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.