Has anyone ever made fermented cabbage juice? It is delicious. I was wondering if you ever ate the cabbage? Or if you heard of any one eating the cabbage. The recipe I use leaves the cabbage in the jar. It does't strain it after the fermentation process. Sort of like leaving the beets in the Kvass. Would you eat the beets? Thanks for you time. Hoping for a response.
I have not tried the cabbage juice, however, I have made the Kvass and did eat the beets. They were good, no problem afterward, so I would think the cabbage would be like eating fermented cabbage and shouldn't be a problem.
Thank-you for your response. Although, I did some reading since I posted the question about eating the cabbage. The same goes for the beets. When we inoculate the vegetable as in the Kvass or the cabbage juice, it leeches the nutrients out of them meaning only the fiber is intact by the time it's done. So the only medicinal value would be fiber which is o.k but I can think of funner ways of getting that!Have you made the Rejuvalac yet? I have made it twice and thrown both out. The smell tells me I'm doing something wrong. BAD! BAD! odor to it. I can say I've never come across anything like it.
I am from an Eastern Europe. Whole my live, I eat fermented cabbage and cucumbers. They still make them in wooden barells there and sell on farmers markets.The dish called Hunters Cabbage Stew is made from it or half and half with raw cabbage, plus juniper, meat and much more. Not too many people drink a juice, and it is a mistake.
Since I am in North America I am looking for a decent sour kraut without success. It is good you make your own, but what is water doing with it?
Homemade sour kraut is good for salads, just add apple and anything you like. Remember to chope a little cabbage for it.
Thank you for your reply. Meat? You can add meat? While it is fermenting? It smelled up the house the way it was. I made the kraut in my front porch this winter because it was nice and cool. It is so smooth tasting. I added a bit of water and salt when it would start to get dry. The house is dry in the winter. I then refridgerated it. Can I leave it indefinately unrefridgerated do you know? Will it every stop the ferment process or go to rot? My mom drinks the juice made from a recipe in Nourishing traditions, where you chop the cabbage, put it in a large glass jar with salt enough to brine. The add water filling the jar. I can't remember how long to leave it sit. Then she pours off the juice. We have left the cabbage in as well. The book says that the juice can be drank and one more batch can be made. Then the cabbage has been spent. I like the kraut myself. My mom has diverticulitus so it gives her great pain. She sticks with the juice. Thanks-Again!