Cabbage tonic

[Guest guest]

The recipe for Cabbage Tonic in NT calls for whey. I have used whey

for the initial batch and then just used 1/4 cup of the tonic to

start subsequent batches. My mother-in-law would like to make this

tonic for her colon health, but does not have access to whey. Could

it be made with a little more salt and left to sit longer the first

batch, say 3 days instead of 2, to allow the proper probiotic

activity? and then use tonic itself to start next batch?

BTW, this is a great inexpensive way to normalize colon health, for

those who have never tried it!

Thanks for any input...

Connie

[Guest guest]

Here is the recipe from the candia support group. I hope it is

helpful to you.

Sheila

Cabbage Rejuvelac Recipe

Cabbage is a vegetable that is teeming with lactobacteria. No starter

is needed for making this rejuvelac.

Start one morning by blending together 1-3/4 cups distilled or

purified water plus 3 cups of coarsely chopped, loosely packed fresh

cabbage. Start the blender at low speed and then advance the blender

to high speed and blend for 30 more seconds.

Pour into a jar (a quart jar is excellent to use), cover tightly

(ensure there is at least 1 inch of space above the mixture), and let

it stand at room temperature for 3 days.

After 3 days strain off the liquid rejuvelac and discard the cabbage.

The initial batch of cabbage rejuvelac takes 3 days to mature, but

succeeding batches take 24 hours each.

Each morning after straining off the fresh rejuvelac, blend together

1-1/2 cups of distilled or purified water plus 3 cups of coarsely

ground, loosely packed fresh cabbage, for 30 seconds at high speed.

Pour it into a jar and add 1/4 cup of the fresh rejuvelac just

strained off, cover, shake, and let it stand at room temperature

until the next morning.

Making Cabbage Rejuvelac without a Blender:

Cabbage rejuvelac can also be made without using a blender.

Chop up 2-1/2 cups of cabbage very fine (replacing the 3 cups in the

recipe above), with the same amount of water (1-3/4 cups).

Good quality rejuvelac tastes similar to a cross between carbonated

water and the whey obtained when making yogurt. Bad quality rejuvelac

has a much more putrid odour and taste and should not be consumed.

Avoid using tap water because chlorine will interfere with the

production of the bacteria. Boiling tap water for 30 minutes

uncovered will remove chlorine.

Refrigerate rejuvelac if it is to be kept overnight. Discard any

rejuvelac on hand 24 hours after it is poured off the cabbage.

How to Take Rejuvelac

Drink each day's rejuvelac during the course of the day by taking 1/2

cup three times per day, preferably with meals.

To implant a healthy population of lactobacteria in the intestinal

tract take rejuvelac for 1 to 3 months.

People who have candida are very sensitive to yeast so it is

recommended they make a new batch every time, but they could start 3

jars 3 days in a row so they do not run out.

> The recipe for Cabbage Tonic in NT calls for whey. I have used whey

> for the initial batch and then just used 1/4 cup of the tonic to

> start subsequent batches. My mother-in-law would like to make this

> tonic for her colon health, but does not have access to whey. Could

> it be made with a little more salt and left to sit longer the first

> batch, say 3 days instead of 2, to allow the proper probiotic

> activity? and then use tonic itself to start next batch?

> BTW, this is a great inexpensive way to normalize colon health, for

> those who have never tried it!

> Thanks for any input...

> Connie