Fermented cabbage juice is loaded with several different beneficial components:
- It contains numerous sulfur-based compounds which are ideal for killing all types of harmful viruses, bacteria, and other pathogens in the stomach and intestinal tract.
- The juice is loaded with billions and billions of lactic acid-producing bacteria that reesta-blish the friendly bacterial flora in the lower bowel.
- Cabbage and its juice also contain mucin-like compounds that can both protect against ulcer formation and promote the healing of existing ulcers. Straight cabbage juice from a juicer works wonders at treating ulcers. I’ve found that drinking a quart of the juice throughout the day seems to work best. Stick with it for at least two weeks.
- Both fermented and straight cabbage juice is rich in compounds called indoles. Numerous studies have shown that indoles are detoxifying agents and can stop the formation of colon cancer.
- One of the more fascinating uses of cab-bage and/or cabbage juice may be in protecting the body against radiation. In the 1950’s, our military found that simply eating cabbage provided a protective effect against lethal dosages of radiation.
As a general cleansing tonic, I would recommend drinking about a half a cup of fermented cabbage juice two or three times a day for one week, at least twice a year.
You’ll also find that fermented cabbage juice can quickly help restore the natural bowel bacterial flora when used for a week or two following a course of antibiotics. In fact, if you regularly include either cabbage (steamed, raw, or as coleslaw) or the fermented cabbage juice in your diet, you may not need antibiotics in the first place.
If you have ulcers or any inflammation in the digestive tract (stomach, small intestine or colon), get started on the fresh cabbage juice right away.
Fermented Cabbage Juice Recipe
To make fermented cabbage juice, I generally use a blender. I start by filling the blender with cut-up chunks of raw green cabbage. To this I add distilled water until the blender is about two-thirds full. I then blend the water and cabbage for 45 seconds to a minute, and pour the mixture into a large crockery vessel. (Any glass or ceramic container will do. I wouldn’t suggest using plastic, aluminum, or stainless steel.) I repeat the process a few more times until I’ve used an entire head of cabbage.
Next, to ferment the juice, I cover the cabbage-filled crockery vessel with Saran wrap and just let it sit out on the counter at room temperature for three days. At the end of three days, I strain the liquid through cheesecloth and discard the pulp. The now-fermented cabbage juice can be stored in a glass jar in the refrigerator. If you keep it covered, it should stay fresh between one and two weeks.
Try a batch of this fermented cabbage juice, and make an effort to eat more of this wonderful vegetable.
Now it’s your turn: How do you incorporate cabbage into your diet? What’s your favorite cabbage recipe?