After some hesitation, I’ve started to drink fermented cabbage juice. I know that may sound somewhat vile, but fermented cabbage juice is a superfood.
I have become aware some websites/facebook are promoting this recipe and then instructing people to add 1 – 2 tablespoons of salt to it and drink large quantities. I would like to emphasize that this is NOT something I recommend and DO NOT endorse. Additionally I DO NOT recommend giving this recipe to children or infants. If you have any health conditions you should discuss dietary changes with your health care practitioner. See my disclaimer.
Vitamin U is the compound in cabbage juice that has tremendous healing properties. Much like Dr. Price’s X Factor (identified as vitamin K2), Vitamin U has since been identified as S methylmethionine (SMM).
Some of these reasons include:
Cabbage juice and cabbage leaves are folk remedies for all sorts of things. The leaves were used as poultices for reducing inflammation.
Cabbage is an excellent source of Vitamin C.
It also contains significant amounts of glutamine, an amino acid found in great abundance in the intestine, which has anti-inflammatory properties.
It is a source of indole-3-carbinol, or I3C, which is converted to DIM in the intestine. Indole-3-carbinol is also a powerful antioxidant that supports liver detoxification and speeds up the breakdown of estrogen.
Taking the healing properties of raw cabbage juice one step further, the process of fermenting the cabbage juice adds to its tremendous healing powers by adding billions of beneficial bacteria, enzymes and vitamins and minerals produced by the microflora.
Fermented cabbage juice supports liver detoxification.
Fermented cabbage juice is loaded with beneficial bacteria and nutrients that are pre-digested. These nutrients are so easy to digest, people with serious digestive issues can usually tolerate it when taken in very small amounts.
Tip: The use of the air-lock lid helps to keep mold away.
This is a tonic that should be taken with meals.
As stated below, drink 1/2 cup of this solution diluted with an equal part of water 1 or 2 times each day for a week or two. If it tastes too salty, dilute with more water.
I like to make fermented cabbage juice in the spring and fall and drink it with meals for a week or so. I rotate it with my other tonics:
Sauerkraut juice may also be taken from your homemade sauerkraut or purchased. The difference is that sauerkraut is usually fermented at least 2 weeks.Print
Fermented Cabbage Juice
Drink 1/2 cup of this solution diluted with an equal part of water 1 or 2 times each day and you will realize the vitamin enriched, curative powers of fermented cabbage juice. If it tastes too salty, dilute with more water.
As with any fermented food, work your way up very slowly to the desired amount. You should start with just a tablespoon of the juice at each meal. This will help with digestion. Add one or two tablespoons of the juice to broth that has been cooled off. It adds nutrients and an interesting dimension to the flavor. These small amounts may be enough for you.
As with any fermented product, if there is black or white mold or a foul odor, discard it.
As always, seek the advise of your personal physician before making any changes to your diet. See the rest of my disclaimer here.
Note: Cruciferous vegetables (known as goitrogens) should never be eaten raw, because of the displacement of iodine and the potential effect on the thyroid. Cooking decreases the negative effects, but it is not clear how fermenting the juice affects it — some articles reference that fermenting soy actually increases the goitrogenic effects of that particular food.
If you suffer from any thyroid condition you would want to consult your health care provider before proceeding with regular use of fermented cabbage juice, especially in the amounts indicated above.
Note: You may actually ferment the cabbage for more than 3 days. I have left it (just forgot about it) for 2 weeks and it was fine – good actually. Just be sure to check for mold. Although some companies ferment their cabbage and other vegetables for 2 weeks, others ferment for 2 months in order to achieve what they call a full ferment. There is a lot of microbiology involved in fermentation and many people have various opinions about how long to ferment.
You may also be interested in my other tonics:
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