The lactic acid in cultured cabbage juice helps purify the entire G.I. tract, killing fungi, some strains of parasites and other pathogens, as well as aiding digestion in general. The juice has been used effectively for ulcer relief and healing, kidney cleansing and acne clearing. Start with a teaspoon or so at each meal, working your way up to a tablespoon or more. You can take a few swigs any time of day, before or after meals or during digestive stress. For many, it’s an acquired taste that can become surprisingly refreshing and your G.I. tract will thank you!.
About 3 cups of organic green or white cabbage, coarsely chopped, 2 cups distilled water
- Fill the blender with the chopped cabbage.
- Add the 2 cups of water.
- Blend carefully by starting at low speed and then to high for 10 seconds or less – you don’t want puree; you want small pieces.
- Pour the mixture into a bowl and cover with cellophane wrap. Leave at room temperature for 3 days (preferably around 720F.)
- After 3 days, remove the cellophane and taste. If it doesn’t have quite enough tangy sourness, you can rewrap for 1 more day. Then strain the cabbage pulp from the liquid. Place the juice in a bottle and refrigerate until used up. It keeps best up to 2 weeks.
- When the supply gets low (or immediately after the first ferment is ready to drink), start a new batch by using the same procedure, but adding ½ cup of the previous batch of fermented juice to 1 1/2 cups water and 3 cups of cabbage blended as above.
- The second batch will only have to stand at room temperature for 24 hours before being ready, because of the added “starter” – then refrigerate.