Can someone explain making cabbage juice as on pecanbread?

[Guest guest]

The instructions there are quite clear.

For beginners

Take 3 cups of coarsely chopped, loosely packed fresh cabbage and put into a

juicer. Beginners should not use blenders or a VitaMix, only traditional juicers

(my comments: Traditional juicer separates the juice from the solid fiber and

what you are left with is just the juice in the glass)

Mix it with 1-1/2 cups of distilled or purified water.

(my comments: what does " IT " refer to? The juice or the fiber? Or are you

supposed to combine the juice and fiber back together again?)

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.

(my comments: so what exactly is poured into the jar? The cabbage juice +

water? Cabbage fiber + water? Cabbage juice + fiber + water?)

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.

(my comments: The word 'strain' implies you're supposed to remix the separated

fiber with the juice after the initial juicing step, is this right?)

Finally, some places say seal the jar tightly as here, other say leave it

loosely on. Which is it?

Thanks,

Bruce

[Guest guest]

I mean the instructions on there are not quite clear.

[Guest guest]

I mean the instructions on there are not quite clear.

[Guest guest]

>

> I mean the instructions on there are not quite clear.

LOL.

I thought you were going for irony.

Mara

[Guest guest]

bummmp

[Guest guest]

Bruce

Missed your original post; glad you brought it up again. I have made the

cabbage rejuvelac/juice a few times, but my stomach absolutely rejects it so I

just settle for acidophilus supplements. It is a great source of lactobacilli,

as are most lacto-fermented foods, so it is worth trying.

Anyway, I found the instructions confusing until I made it, then they made

sense. Like the yogurt process! I'll give you my take on your questions.

*******************

> Take 3 cups of coarsely chopped, loosely packed fresh cabbage and put into a

juicer. Beginners should not use blenders or a VitaMix, only traditional juicers

> (my comments: Traditional juicer separates the juice from the solid fiber and

what you are left with is just the juice in the glass)

>

> Mix it with 1-1/2 cups of distilled or purified water.

> (my comments: what does " IT " refer to? The juice or the fiber? Or are you

supposed to combine the juice and fiber back together again?)

*****************

MY COMMENTS: Well, I didn't bother pulverizing the cabbage in a juicer. I just

chopped the cabbage finely. But you could do that extra mangling if you want. My

experience is that you need and want the cabbage bits (the juice, if there is

any & the fiber) to put into the quart jar for fermentation.

I added water after I'd put the cabbage into the fermenting jar, but now that I

think of it, you could experiment and add water to the juicer as you are

pulverizing the cabbage. How much water to add might be a bit tricky, though;

might not need the full amount depending on your volume of cabbage, otherwise

the jar would overflow and you need to leave some room at the top for the gasses

to escape.

********************

> 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.

> (my comments: so what exactly is poured into the jar? The cabbage juice +

water? Cabbage fiber + water? Cabbage juice + fiber + water?)

>

*********************

MY COMMENTS: You put the finely chopped (or pulverized in a juicer) cabbage into

a jar and add water. Or you can try adding water to the cabbage in the juicer.

So you pour everything into the jar. Cabbage bits and cabbage juice (if any)

and the water. Everything. But do leave an inch or two of space at the top of

the jar so it won't bubble over and flow out onto whatever surface you have the

jar on. Makes a big mess... Even leaving space at the top of the jar I still

put the jar into a bigger bowl to catch the spillover; and there was always

some.

*********************

> 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.

> (my comments: The word 'strain' implies you're supposed to remix the separated

fiber with the juice after the initial juicing step, is this right?)

>

***********************

MY COMMENTS: You want to drink the juice, so you strain the contents of the

jar, separating the liquid from the cabbage bits. Dilute the cabbage juice the

first few times you try it, by the way. Some people reuse the cabbage bits

again; just put the fiber mass back into the jar and add more water to cover but

leaving some room at the top of the jar. If you use purple cabbage, you can

reuse the chopped cabbage mass until the color is leached out (suggestion from

Seth at HealingCrow) then start with a new head of cabbage. If you use green

cabbage, then at some point you will want to use a new head of cabbage and start

fresh; probably when mold starts showing up.

I didn't reuse the cabbage mass when I made it, just pitched it after straining

and started with another head of cabbage the next time. I live in the tropical

south, so mold is ever-present...

******************

> Finally, some places say seal the jar tightly as here, other say leave it

loosely on. Which is it?

>

*******************

MY COMMENTS: I would leave the lid on loosely; there is plenty of gas produced

by the fermentation. You do want to cover the jar to keep stuff from getting

into the mix, but you do need to allow room for the gas to escape. And bubble

over as well. At least that has been my experience.

Good luck.

Kim M.

SCD 5+ years

> Thanks,

>

> Bruce

>

[Guest guest]

Thanks very much, that helped.

>

> Bruce

>

> Missed your original post; glad you brought it up again. I have made the

cabbage rejuvelac/juice a few times, but my stomach absolutely rejects it so I

just settle for acidophilus supplements. It is a great source of lactobacilli,

as are most lacto-fermented foods, so it is worth trying.

>

> Anyway, I found the instructions confusing until I made it, then they made

sense. Like the yogurt process! I'll give you my take on your questions.

>

>

> *******************

> > Take 3 cups of coarsely chopped, loosely packed fresh cabbage and put into a

juicer. Beginners should not use blenders or a VitaMix, only traditional juicers

> > (my comments: Traditional juicer separates the juice from the solid fiber

and what you are left with is just the juice in the glass)

> >

> > Mix it with 1-1/2 cups of distilled or purified water.

> > (my comments: what does " IT " refer to? The juice or the fiber? Or are you

supposed to combine the juice and fiber back together again?)

> *****************

>

> MY COMMENTS: Well, I didn't bother pulverizing the cabbage in a juicer. I

just chopped the cabbage finely. But you could do that extra mangling if you

want. My experience is that you need and want the cabbage bits (the juice, if

there is any & the fiber) to put into the quart jar for fermentation.

>

> I added water after I'd put the cabbage into the fermenting jar, but now that

I think of it, you could experiment and add water to the juicer as you are

pulverizing the cabbage. How much water to add might be a bit tricky, though;

might not need the full amount depending on your volume of cabbage, otherwise

the jar would overflow and you need to leave some room at the top for the gasses

to escape.

>

> ********************

> > 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.

> > (my comments: so what exactly is poured into the jar? The cabbage juice +

water? Cabbage fiber + water? Cabbage juice + fiber + water?)

> >

> *********************

>

> MY COMMENTS: You put the finely chopped (or pulverized in a juicer) cabbage

into a jar and add water. Or you can try adding water to the cabbage in the

juicer. So you pour everything into the jar. Cabbage bits and cabbage juice

(if any) and the water. Everything. But do leave an inch or two of space at

the top of the jar so it won't bubble over and flow out onto whatever surface

you have the jar on. Makes a big mess... Even leaving space at the top of the

jar I still put the jar into a bigger bowl to catch the spillover; and there was

always some.

>

> *********************

> > 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.

> > (my comments: The word 'strain' implies you're supposed to remix the

separated fiber with the juice after the initial juicing step, is this right?)

> >

> ***********************

>

> MY COMMENTS: You want to drink the juice, so you strain the contents of the

jar, separating the liquid from the cabbage bits. Dilute the cabbage juice the

first few times you try it, by the way. Some people reuse the cabbage bits

again; just put the fiber mass back into the jar and add more water to cover but

leaving some room at the top of the jar. If you use purple cabbage, you can

reuse the chopped cabbage mass until the color is leached out (suggestion from

Seth at HealingCrow) then start with a new head of cabbage. If you use green

cabbage, then at some point you will want to use a new head of cabbage and start

fresh; probably when mold starts showing up.

>

> I didn't reuse the cabbage mass when I made it, just pitched it after

straining and started with another head of cabbage the next time. I live in the

tropical south, so mold is ever-present...

>

> ******************

> > Finally, some places say seal the jar tightly as here, other say leave it

loosely on. Which is it?

> >

> *******************

>

> MY COMMENTS: I would leave the lid on loosely; there is plenty of gas

produced by the fermentation. You do want to cover the jar to keep stuff from

getting into the mix, but you do need to allow room for the gas to escape. And

bubble over as well. At least that has been my experience.

>

> Good luck.

>

> Kim M.

> SCD 5+ years

>

>

>

> > Thanks,

> >

> > Bruce

> >

>