Fermented cabbage juice, also known as sauerkraut juice, is a nutritious and probiotic-rich beverage that can be made at home. Here’s a simple recipe to make fermented cabbage juice:
Ingredients:
- 1 small head of cabbage
- Non-iodized salt (such as sea salt or kosher salt)
- Filtered water
Equipment:
- Large glass jar with a wide mouth
- Weight or fermentation weight
- Clean kitchen towel or cheesecloth
- Rubber band or string
Instructions:
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Start by thoroughly washing the cabbage to remove any dirt or debris. Remove any outer leaves that appear wilted or damaged.
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Slice the cabbage into thin shreds or use a food processor to shred it. You can also use a mandoline slicer for uniform cuts.
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Place the shredded cabbage into a large bowl and sprinkle it with 1-2 tablespoons of non-iodized salt. The salt helps draw out the water from the cabbage and creates the brine for fermentation.
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Massage and squeeze the cabbage with your hands for a few minutes. This process helps break down the cabbage and release its natural juices.
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Transfer the cabbage and its juices into a large glass jar. Press it down firmly using your hands or a fermentation weight to ensure the cabbage is submerged under its own juices.
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Pour any remaining cabbage juice from the bowl into the jar to cover the cabbage completely. Leave about 1 inch of headspace at the top of the jar.
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Cover the jar with a clean kitchen towel or cheesecloth and secure it with a rubber band or string. This allows air to circulate while keeping out contaminants.
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Place the jar in a cool and dark place, away from direct sunlight. Let it ferment for about 1-2 weeks. During this time, check the jar daily and press down the cabbage to ensure it remains submerged under the brine.
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Taste the fermented cabbage juice after a week to see if it has reached your desired level of fermentation. If you prefer a stronger flavor, you can let it ferment for a bit longer.
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Once fermented to your liking, remove the weight and cover the jar with a tight-fitting lid. Store it in the refrigerator to slow down the fermentation process and preserve the flavor.
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Serve the fermented cabbage juice chilled. You can drink it as is or dilute it with water if desired. It can be enjoyed as a refreshing beverage or used as a probiotic-rich addition to smoothies or other recipes.
Remember, fermentation involves natural bacteria and requires proper hygiene and clean equipment. If at any point you notice any signs of mold, off odors, or unusual discoloration, discard the batch and start fresh. Enjoy the homemade fermented cabbage juice as a healthy addition to your diet!