Fermented Cabbage Juice

Ingredients

• 3 cups of organic green cabbage, coarsely chopped
• 1 3/4 cups of filtered or distilled water (just be sure the water has no chlorine by boiling for 30 minutes or leaving it out for 24 hours)
• You may also add 1 teaspoon of sea salt and 1/2 teaspoon culture starter but this is optional — it will culture without these — however the salt does make it taste good

Equipment

• A blender
• A quart jar and lid

Instructions

1. Fill the blender with chopped cabbage
2. Add 1 3/4 cups of water
3. 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
4. Pour blended mixture in the jar making sure it is at least 1 inch from the top for expansion
5. Cover the jar securely with the lid
6. Let mixture stand at room temperature for 3 days (around 72 degrees F)
7. After 3 days strain to separate  juice and pulp
8. Place fermented cabbage juice in the refrigerator
9. 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
10. The second batch will only have to stand at room temperature for 24 hours before being ready, because of the starter added — then refrigerate

Drink 1/2 cup of this solution diluted with an equal part of water 2 or 3 times each day and you will realize the vitamin enriched, curative powers of fermented cabbage juice.

- See more at: http://realfoodforager.