Cultured Cabbage Juice recipe

[Guest guest]

@@@ :

> i found this reccomendation for a shortcut, & slightly Westernised

> fermented cabbage juice production method ,.....whilst surfing the net...

@@@

Hi ,

Nice find! That could be a real nice trick for folks whose LF cabbage

impetus is more medicinal than gustatory. It put some crazy ideas in

my mind, like " sauerkraut smoothie " , " liquid kimchi " , etc. If we can

blenderize a salad and call it gazpacho soup, why not try making

" kimchi soup " , but not the usual recipe of adding kimchi to a cooked

soup, but just adding water to the kimchi mix right in the beginning,

liquify the mixture, and let it ferment already soupified? I suppose

it might be worth trying at least once! It sure would make it easier

to ferment liquids like that compared to the pounding/packing efforts

of usual kimchi and kraut. I know the two biggest tradeoffs would

involve texture and taste! Pretty big issues of course! I suppose

these ferments wouldn't last as long in storage either. Just an

interesting line of thinking spurred by this LF cabbage juice idea...

Maybe the juice crowd can chime in here: couldn't you run cabbage

through a juicer and get this end result even easier? Just juice and

then ferment. I know I've heard anecdotes about cabbage juice in the

past, like it was a sensation in the alternative health world in

decades past or something? I do recall reading in a Mingus

biography that every few months or so after too much pigging out on

junk food and having an unhealthy lifestyle on the road, etc, there

was some health guru friend he had who would take him in and put him

on a cabbage juice diet for a few days or so and he'd recover,

repeating the cycle many times. Something like that. .

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

I've made saltless sauerkraut many times and then preferred to run it through a

juicer and drink the juice. Delicious! Can do it straight or along with

uncultured vegetables

As for Charlie Mungis, uncultured cabbage juice is good for the stomach but not

much fun to drink. I've juiced it.

Dan

Re: Cultured Cabbage Juice recipe

@@@ :

> i found this reccomendation for a shortcut, & slightly Westernised

> fermented cabbage juice production method ,.....whilst surfing the net...

@@@

Hi ,

Nice find! That could be a real nice trick for folks whose LF cabbage

impetus is more medicinal than gustatory. It put some crazy ideas in

my mind, like " sauerkraut smoothie " , " liquid kimchi " , etc. If we can

blenderize a salad and call it gazpacho soup, why not try making

" kimchi soup " , but not the usual recipe of adding kimchi to a cooked

soup, but just adding water to the kimchi mix right in the beginning,

liquify the mixture, and let it ferment already soupified? I suppose

it might be worth trying at least once! It sure would make it easier

to ferment liquids like that compared to the pounding/packing efforts

of usual kimchi and kraut. I know the two biggest tradeoffs would

involve texture and taste! Pretty big issues of course! I suppose

these ferments wouldn't last as long in storage either. Just an

interesting line of thinking spurred by this LF cabbage juice idea...

Maybe the juice crowd can chime in here: couldn't you run cabbage

through a juicer and get this end result even easier? Just juice and

then ferment. I know I've heard anecdotes about cabbage juice in the

past, like it was a sensation in the alternative health world in

decades past or something? I do recall reading in a Mingus

biography that every few months or so after too much pigging out on

junk food and having an unhealthy lifestyle on the road, etc, there

was some health guru friend he had who would take him in and put him

on a cabbage juice diet for a few days or so and he'd recover,

repeating the cycle many times. Something like that. .

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

I

Hi People ,

Some of you may find this recipie (or a variation of)...may help with your

some of your symptoms

Its a recomendation/recipie for a shortcut, & slightly Westernised

fermented cabbage juice production method (ie quickie version of Sauerkraut).

http://homodiet.netfirms.com/otherssay/letters/cabbage_juice.htm

CABBAGE JUICE

A prime requirement for health is to improve the flora of your gut!

Instead

of spending big bucks for all the pseudo gut bacteria that's being pushed,

here is simple, cheap and very effective way make your own the traditional

way. As is almost always the case, the best medicine is yet again a

food...

See " The Importance of Lactobacteria " @

http://www.holistichorizons.com/hh102.htm

Gupta

--------------------------------------------------------------------------

CULTURED CABBAGE JUICE

To implant friendly lactobacteria in the colon and heal damaged mucus

membranes of the G.I. tract, you need to drink about 1 and 1/2 cup daily

of

cultured cabbage juice. Here is how to make it. Fill blender with chopped

green cabbage and add distilled water until about 2/3 full. (Do not use

well water or tap water). Beat at high speed in the blender for one

minute.

Pour mixture into bowl and repeat with two more batches. Cover with Seran

wrap or similar material and let stand at room temperature. After 3 days,

the cabbage juice solution is ready to use. Strain the mixture to separate

the liquid from the pulp. Place the cultured cabbage juice in

refrigerator.

Drink 1/2 cup of this solution diluted with an equal part of water 2 or 3

times each day. When your supply gets low, make second batch just like the

first one, except, add 1/2 cup of the juice from the first batch to the

second batch. Your second batch will be ready just 24 hours.

This process may be repeated indefinitely. Each serving contains several

billion friendly lactobacteria. The lactic acid in the culture cabbage

juice will purify the G.I. tract and kill most strains of fungi parasites

and other pathogens.

You should drink this mixture until your stools float in the toilet bowl

and are odor free. When that happens, you may lower your dosage of

cultured

cabbage juice to one serving each day as maintenance dosage. You may eat

one cup of raw cabbage as a substitute for 1/2 cup of cultured cabbage

juice.

Excerpted from " Hydrogen Peroxide Therapy " By Conrad Lebeau. 11th Edition

This little book could save your life!, March 7, 2001

Reviewer: Chuck Olson from Bellville, TX USA

Hydrogen Peroxide (H2O2) is perhaps THE best kept secret of the mainstream

medical community! Why? Because it works! This little book puts in simple

text how H2O2 is nothing more than water with an extra molecule of oxygen,

and how ingesting 35% food grade H2O2 can put you on the road to a disease

free life. It dispels the myth that H2O2 is somehow BAD for you, which

couldn't be further from the truth! Using a recipe in this book, I made an

" Oxygel " which I then used to treat and remove a pre-cancerous keratinoma

from my arm which my doctor says would have resulted in a melanoma

eventually! A natural chemo-therapy? You make the call. This book is a

MUST

for anyone interested in being disease free! Stop being brainwashed and

led

around with a nose ring by today's conventional medical community whose

own

self serving, money hungry interests are keeping you from being your best!

http://www.amazon.com/exec/obidos/tg/detail/-/1887831029/qid=1034269326/sr=1-3/r\

ef=sr_1_3/10

2-9625899-6399331?v=glance

[Guest guest]

Mike,

It's still used among people who juice. I juice cabbage and drink it without

fermenting it, but I mix it with other veggies, like carrots, celery, parsley,

beets, collard greens etc. I like the taste of juiced veggies, and find it

very refreshing and invigorating. I think it's one of those 'acquired tastes',

though.

Carol

I know I've heard anecdotes about cabbage juice in the

past, like it was a sensation in the alternative health world in

decades past or something? Mike

SE Pennsylvania

[Guest guest]

>It sure would make it easier

>to ferment liquids like that compared to the pounding/packing efforts

>of usual kimchi and kraut. I know the two biggest tradeoffs would

>involve texture and taste! Pretty big issues of course! I suppose

>these ferments wouldn't last as long in storage either. Just an

>interesting line of thinking spurred by this LF cabbage juice idea...

Tabasco sauce is an example of a long-term fermented " pulverized "

juice idea, tho I don't think they use cabbage. A lot of chili sauces

use a base of pulverized carrots, onions, and other vegies though,

and I guess they were fermented for a long time (either by choice

or because no one had invented fridges yet).

I think pulverizing some cabbage to make juice instead of pounding

saves some time, though in my case I pulverize dried fish with

water, salt if needed, chili, and other stuff so I'm adding a sauce anyway.

The sauce is usually enough that I don't need to pound the cabbage.

I've also just added water or salt water when I'm feeling lazy, rather

than pounding, and it works fine. Also I add more water sometimes because

I like having extra " kimchi juice " which I use for flavoring in soups etc.

Heidi Jean

[Guest guest]

----- Original Message -----

From: " Heidi Schuppenhauer "

> Tabasco sauce is an example of a long-term fermented " pulverized "

> juice idea, tho I don't think they use cabbage.

Cayenne peppers, vinegar (corn), and salt. Kegged in charred hickory and

left for 7 years. Okay, my mouth is watering now.

--s

[Guest guest]

Thanks for people who responded to my post ...I made my a batch of cabbage Kraut

last night (only the second ever...although i have done 1 non cabbage ferment as

well).

I was intending too part incorporate some of the " Cultured Cabbage juice " idea

just too save time...In the end I did about 65% roughly pounded cabbage & 35%

blended ...

In the end though I dont think blending saved me much time (not the way I do

it anyway)..so I dont know that I will bother in future ..(since if you have

normal pounded Kraut ...you can always throw it into a blender with other raw

/cooked veg or whatever anyway).

I hadnt considered that blended Kraut might not last as long in the fridge

after completion ..so this is another reason why I might not bother with the

blender step next time...I will see how this batch goes anyway.

Date: Sun, 28 Nov 2004 03:36:43 -0500

From: Anton <michaelantonparker@...>

Subject: Re: Cultured Cabbage Juice recipe

@@@ :

> i found this reccomendation for a shortcut, & slightly Westernised

> fermented cabbage juice production method ,.....whilst surfing the net...

@@@

Hi ,

Nice find! That could be a real nice trick for folks whose LF cabbage

impetus is more medicinal than gustatory. It put some crazy ideas in

my mind, like " sauerkraut smoothie " , " liquid kimchi " , etc. If we can

blenderize a salad and call it gazpacho soup, why not try making

" kimchi soup " , but not the usual recipe of adding kimchi to a cooked

soup, but just adding water to the kimchi mix right in the beginning,

liquify the mixture, and let it ferment already soupified? I suppose

it might be worth trying at least once! It sure would make it easier

to ferment liquids like that compared to the pounding/packing efforts

of usual kimchi and kraut. I know the two biggest tradeoffs would

involve texture and taste! Pretty big issues of course! I suppose

these ferments wouldn't last as long in storage either. Just an

interesting line of thinking spurred by this LF cabbage juice idea...

Maybe the juice crowd can chime in here: couldn't you run cabbage

through a juicer and get this end result even easier? Just juice and

then ferment. I know I've heard anecdotes about cabbage juice in the

past, like it was a sensation in the alternative health world in

decades past or something? I do recall reading in a Mingus

biography that every few months or so after too much pigging out on

junk food and having an unhealthy lifestyle on the road, etc, there

was some health guru friend he had who would take him in and put him

on a cabbage juice diet for a few days or so and he'd recover,

repeating the cycle many times. Something like that. .

Mike

SE Pennsylvania