Would you like a budget friendly, gentle on the stomach, dairy free probiotic? Kraut juice (cabbage juice) is your answer. It is a simple process of fermenting cabbage at home with 3 ingredients.

Sauerkraut is originally from Europe and is loved by many people. Most people eat the pickled cabbage and don’t know what to do with the juice, it is beneficial to your gut, and it’s great for your digestive system. Kraut juice contains vitamin C, vitamin U (an enzyme), glutamine (an amino acid with anti-inflammatory properties) plus billions of lactic acid producing bacteria and enzymes that help establish healthy gut flora and bacteria.

All these beneficial components work together in effective treatment of stomach ulcers, inflammation, Candida Albicans and protection against cancer.

Fermented foods are also great to add to your diet when detoxing and at the beginning of a GAPS diet, as they have already started to be broken down and are easier for your body to process. It may seem scary at first thought, though once you get the hang of it and know how it should taste (it should taste like a slightly salty, sour carbonated water) you’re good to go.

Getting started is the biggest step, and red cabbage is good to use. If you have a choice then go with a red cabbage as it has more vitamin C that the green and more than oranges! Red cabbage also contains an antioxidant compound anthocyannis, the red flavonoid pigment with benefits that include skin care, reducing cancer risks and improving the immune system.

There are many ways to make kraut juice this is only one way.

PROBIOTIC RECIPE

  • 3 cups of coarsely chopped cabbage
  • ¾ cup filtered water
  • 1 teaspoon of salt

Grab your blender and fill it with the chopped cabbage, salt and water. Blend gently on a low speed so you get small pieces (the smaller the pieces the better the ferment), not a puree though. Pour the blended mixture into the jar, allow for expansion by leaving 1 inch from the top. Secure the jar with a lid and let the mixture sit for 3 days at room temperature. After the 3 day ferment, pour and separate the juice and pulp. Refrigerate them both.

If you are new to fermented foods and probiotics, it will be best to start with 1 tablespoon an day and work up to a ½ cup solution with equal parts water. You can also add it to sparkling water as a refreshment.

The pulp can be added to soups and stews or eaten as a side dish on your plate.

Precaution- fermented foods can have a laxative effect if taken too much too soon. Also, if you have a thyroid condition, talk to your healthcare provider as red cabbage juice may have adverse reactions.

If you have any questions relating to health, nutrition and diet please feel free to ask at your appointment with one of our friendly, professional chiropractors. You can book by calling 9300 0095 or via the “Book Online Now” tab on our home page at www.lakesidechiro.com.au

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