Fermented Cabbage Juice

A six ounce cup of fermented cabbage juice first thing in the morning will start your digestion off on the right track. I’ll let you look elsewhere for all the benefits of this beverage. In this post I’m just going to show you how easy it is to make.

You’ll need a small cabbage, two half-gallon mason jars with lids, salt, and water.

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Cut the cabbage in half. Chop each half into small-ish pieces.

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Put the chopped cabbage in each jar. It should fill the jar 1/2 to 2/3.

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Add 1 tablespoon of sea salt to each jar.

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Fill each jar to the shoulder with water and put the lids on. A sticker with the date you started your fermentation is helpful. Gently shake the jars a couple times per day. If the lid stops flexing, loosen the lid briefly to let the pressure release (to avoid a broken jar). I like to let my cabbage ferment for about five days.

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After five days or so, use a metal sieve to strain out the cabbage and put the juice into another jar or bottle. Store in the refrigerator. Because it’s a live food, it will store for quite sometime in the fridge. Pour it into a glass in the morning and enjoy!

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