Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 I make the fermented cabbage juice all the time and I love it! I make mine a bit different: 1/2 cabbage shredded 1/2 gallon purified water 1 cup kefir whey 1 lemon - juice the lemon then throw in the rind 2 tsp. Celtic sea salt * sometimes I add chili peppers. Put everything in a one gallon glass jar. Let sit at room temperature for about 2 days. Strain and bottle. Refrigerate. It will last in the refrigerator for about 6 months. It turns out like a sparkling sour veggie drink. I serve with a stalk of celery. * I bottle in old wine bottles with corks. When you ferment with whey it can build up pressure and the bottles can explode. With corks, you just pop the cork, no damage. Kat http://www.katking.com ----- Original Message ----- From: " yogabud " <anthony_byron@...> < > Sent: Wednesday, August 21, 2002 4:58 PM Subject: cabbage juice tonic > has anyone made this yet ? > i did it the other day. left it out for 2 and a half days as its been > cool here with rain. I am just wondering the smell and taste is > should have so I know its correct. I have taken a few spoonfulls to > eat and im still alive so. heh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 what kind of smell/flavour would it have? just want to make sure im not poisoning myself > I make the fermented cabbage juice all the time and I love it! I make mine > a bit different: > > 1/2 cabbage shredded > 1/2 gallon purified water > 1 cup kefir whey > 1 lemon - juice the lemon then throw in the rind > 2 tsp. Celtic sea salt > * sometimes I add chili peppers. > > Put everything in a one gallon glass jar. Let sit at room temperature for > about 2 days. Strain and bottle. Refrigerate. It will last in the > refrigerator for about 6 months. > > It turns out like a sparkling sour veggie drink. I serve with a stalk of > celery. > > * I bottle in old wine bottles with corks. When you ferment with whey it > can build up pressure and the bottles can explode. With corks, you just pop > the cork, no damage. > > Kat > http://www.katking.com > > ----- Original Message ----- > From: " yogabud " <anthony_byron@m...> > < @y...> > Sent: Wednesday, August 21, 2002 4:58 PM > Subject: cabbage juice tonic > > > > has anyone made this yet ? > > i did it the other day. left it out for 2 and a half days as its been > > cool here with rain. I am just wondering the smell and taste is > > should have so I know its correct. I have taken a few spoonfulls to > > eat and im still alive so. heh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 I made that one before...tastes like sauerkraut juice, which it basically is. Jill Nienhiser Webweaver www.westonaprice.org www.realmilk.com -----Original Message----- From: yogabud [mailto:anthony_byron@...] Sent: Wednesday, August 21, 2002 7:58 PM Subject: cabbage juice tonic has anyone made this yet ? i did it the other day. left it out for 2 and a half days as its been cool here with rain. I am just wondering the smell and taste is should have so I know its correct. I have taken a few spoonfulls to eat and im still alive so. heh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 - >In NT, Sally says to use a 2-qt JUG for cabbage juice tonic. But for >beet kvass she says to use a 2-qt JAR? Why a jug? Because it is >dark inside unlike glass? Or does it matter? The cabbage juice tonic, IIRC, has no solids, so you can use a jug, which has a narrow mouth. Beet kvass, by contrast, is made with large chunks of beets, so you need a vessel with a wide enough mouth to easily put the beet chunks in and then later get them back out. (Plenty of jugs are made of clear glass, so light isn't the issue.) - Quote Link to comment Share on other sites More sharing options...
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