What is Kraut juice?
Kraut juice is probably the cheapest and most probiotic-packed beverage that you can make for yourself at home. It only takes a few minutes, and it is a great way to get started making fermented foods. We drink this regularly at our house and we also give it away any time our friends or neighbors have tummy bugs. The probiotics help tip the balance in favor of the “good guys” in your belly. It isn’t always easy to eat when you are sick, but it is important to stay hydrated. Just sip on it throughout the day until you start to feel better. It works great!
Cabbage Nutrition Facts
Cabbage has more vitamin C per serving than an orange. (Which is great for those suffering from adrenal fatigue. Here is an interesting post from Mommypotomus with a test to see you if have it.) Also, the vitamins and minerals in cabbage become more bio-available (your body can absorb them) as the cabbage ferments. The end result is a beverage that is easy to make, has more probiotics than your probiotic supplement, and is packed with bio-available vitamins and minerals to keep your body running as it should.
Kraut and kraut juice lower inflammation. As you have probably heard by now, inflammation is the root of most diseases. Why let it stick around? Go here for an interesting post from Dr. Axe to learn about how inflammation causes disease and what you can do to stop it.
My kids drink this straight and enjoy it, but if your kids (young or old) aren’t big fans of the mildly tart taste, you could mix it with some juice.
If you have been meaning to try some fermenting at home, this is a great recipe for getting your feet wet. Happy fermenting!
- One head green cabbage
- 6 Tablespoons sea salt ( I use Celtic)
- Filtered water
- Shred the head of cabbage. You can do this with a knife or use the grater blade on your food processor to do this.
- Put the shredded cabbage into a glass or stainless steel bowl, add the salt, and stir. Walk away and do another kitchen project or go relax with a book.
- After about 20 minutes, the cabbage should have wilted a bit and released some juice.
- Fill jars about 1/3 to 1/2 full with cabbage and released juices. I use half gallon mason jars for this, but you could use any size jars. Fill the jars the rest of the way with filtered water, but leave an inch or inch and a half to allow for expansion. Cap your jars with plastic lids, airlocks, or just the regular mason jar lids.
- Store in a cool, dark place for about 2 weeks and up to 4 months.
- Move to the refrigerator and enjoy! Take anytime you feel a bug coming on.
Have you ever tried kraut juice? If so, did you make it yourself? If not, are you going to give it a try?