Fermented Cabbage Juice - uses the Vitamix to Wet Chop

[Guest guest]

I've been eating fermented veggies for a while now, and wanted to share what I

plan to try - I'm going to call it my " Lazy Woman's " way… (and I REALLY do hate

all things involved in food prep, so ANY way I can cut down the time involved,

I'm all over it - can you imagine why I love my Vitamix so much???)

Anyhoo - I use these containers to ferment because I've talked to the woman and

she really knows her stuff about fermentation:

http://www.pickl-it.com/ (I have no financial connection to her BTW :-)

But I found that I would do a big (seems like all-day) ferment veggies food-prep

event, and all of the chopping was taking me forever, then when the many batches

ran out, I would dread doing it all over again.

so recently (and I'm not saying this is best) I'm going to stop worrying about

the slices, chunks, shapes of my veggies, and will make a few batches that focus

on the fermented veggie JUICE only (drinking the juice of my veggie concoctions

was my favorite party anyway :-).

I got this idea from the many recipes for fermented Cabbage Juice that I've seen

on the net for years (purported to be a very healing thing to do :-) I'm going

to use my Vitamix to Wet Chop the cabbage and water. I will be able to process

more cabbage in one batch this way. I think this will be important: I will NOT

run the vitamix past variable speed 3 or 4, and I will use the tamper to help

get all of the pieces chopped up. I think this is important because I've read

(and suspect it might be true) that the high speed could damage the good

bacteria that we are after. I am not certain of this, but in an abundance of

caution, I'm going to chop at a lower speed.

ALSO - I'm going to try the same concept with different different veggies -

carrot and cucumber come to mind (but not beets because I've read that if you

cut beets up into pieces that are too small the beet kvass - fermented beet

juice - becomes fermented beet WINE - or at least an alcoholic concoction ;-)

I plan to get a few batches started, so will report back how it goes.

Here are some good links about the benefits of " fermented cabbage juice " :

http://realfoodforager.com/recipe-fermented-cabbage-juice/

http://realfoodforager.com/6-reasons-to-drink-fermented-cabbage-juice/

http://www.newmediaexplorer.org/chris/2003/09/18/cultured_cabbage_juice_make_the\

_best_lactobacteria.htm

http://dietnet-recipes.blogspot.com/2009/10/fermented-cabbage-juice.html

NOTE: I'm going to use sauerkraut recipes (salt in the brine, and a longer

ferment) because I'm going to want my fermented cabbage juice to be sauerkraut

juice (I prefer the tangy taste) Cabbage seems to take at least 5-7 days to get

tangy in my experience.

Another NOTE: I'm not going to have to wait as long when I try to make carrots

or cucumber juice this way… Both should be " tasty " in about 3 days. I LOVE the

taste of carrot/ginger juice!!!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.BlenderLady.com

(AKA the Vitamix Lady :-)

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