Recipe: Fermented Cabbage Juice

Recipe: Fermented Cabbage Juice post image

After some hesitation, I’ve started to drink fermented cabbage juice. I know that may sound somewhat vile, but it actually tastes very good and is an incredibly powerful food.

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). There are many reasons to drink fermented cabbage juice. It’s something to get excited about!

Reasons to Love Cabbage Juice

Some of these reasons include:

  • Protection against cancer
  • Effective against Candida Albicans
  • Effective for ulcers
  • Anti-inflammatory, anti-microbial and anti-fungal properties

Cabbage juice and cabbage leaves are folk remedies for all sorts of things. The leaves were used as poultices for reducing inflammation.

Nutrients in Cabbage Juice

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.

Fermented Cabbage Juice is a Superlative Healing Food

Taking the healing properties of raw cabbage juice one step further, the process of fermenting the cabbage juice adds to it’s tremendous healing powers by adding billions of beneficial bacteria, enzymes, vitamins and minerals produced by the microflora.

It supports liver detoxification, so it’s very appropriate to use in this Detox Challenge. It is also used in the very beginning stages of the GAPS Intro. Fermented cabbage juice is loaded with beneficial bacteria and nutrients that are pre-digested. These nutrients are so easy to digest, people with very serious intestinal disorders can tolerate it.

It may seem intimidating at first but it really is as easy as making kefir or kombucha. Once you get the hang of it and know how it should taste — you’re good to go.

Fermented Cabbage Juice


  • 3 cups of organic green cabbage, coarsely chopped
  • 1 3/4 cups of filtered or distilled water (just be sure the water has no chlorine by boiling for 30 minutes or leaving it out for 24 hours)
  • You may also add 1 teaspoon of sea salt and 1/2 teaspoon culture starter but this is optional — it will culture without these — however the salt does make it taste good


  • A blender
  • A quart jar and lid


  1. Fill the blender with chopped cabbage
  2. Add 1 3/4 cups of water
  3. Blend carefully by starting at low speed and then to high for 10 seconds or less — you don’t want puree, you want small pieces
  4. Pour blended mixture in the jar making sure it is at least 1 inch from the top for expansion
  5. Cover the jar securely with the lid
  6. Let mixture stand at room temperature for 3 days (around 72 degrees F)
  7. After 3 days strain to separate  juice and pulp
  8. Place fermented cabbage juice in the refrigerator
  9. When the supply gets low, (or immediately after the first ferment is ready to drink) start a new batch by using the same procedure but adding ½ cup of the previous batch of fermented juice to 1 1/2 cups water and 3 cups of cabbage blended as above
  10. The second batch will only have to stand at room temperature for 24 hours before being ready, because of the starter added — then refrigerate

Drink 1/2 cup of this solution diluted with an equal part of water 2 or 3 times each day and you will realize the vitamin enriched, curative powers of fermented cabbage juice.

As with any fermented food, work your way up very slowly to the desired amount. You might 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.

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. 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.

Purchasing fermented juices

You can purchase fermented vegetables and juices here, or here.

Related articles:

The key to good health is a healthy microbiome. You may be shocked (or surprised) to find out that there are 10 times that amount of bacterial DNA in each and every one of us.

That makes us more microbe than human. Perhaps we are just walking containers for the bacteria – many of whom are essential to human life.

Get the Most Current Information about the Microbiome

Check out my newest ebook, Heal Your Microbiome Optimize Your Health – on sale today!

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These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.

If you just can’t tolerate grains of any kind you may want to check out my online class: Go Grain Free!

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Leave a Comment

  • diane February 24, 2015, 12:10 pm

    I made my first batch 3 days ago following the instructions on this and other similar websites. Yesterday i noticed the juice was seeping out around the lid. I had left over an inch of clearance. When I released the lid, it exploded like a bomb and splattered all over my kitchen. What did I not do right?

    • EDWARD March 12, 2017, 10:15 pm

      This same thing happened to me. Vent off the pressured excess had slowly until you do not hear anymore hissing or buy a fermentation vent built into lid.

  • April 20, 2015, 10:09 am

    What’s up, yes this piece of writing is really nice and I have learned lot of things from it concerning blogging.

  • Craig May 15, 2015, 4:57 am

    I messed up and juiced the cabbage & discarded the pulp before I remembered the recipe calls for blending and including the pulp while it ferments. Will it still be safe to consume after a few days on the counter? Thanks!

    • Jill May 15, 2015, 2:42 pm

      Hi Graig,
      I have not done it like that so I can’t comment.

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  • Jackie March 31, 2016, 12:21 am

    I just did cabbage in my fermenting pot, can I freeze some of the juice?

    • Jill March 31, 2016, 9:57 am

      Yes you can freeze the juice.

  • DrT April 18, 2016, 12:08 pm

    I have been experimenting with making sauerkraut juice for 6 months.
    I’ve been on youtube and tried the caldwell cultures and didnt like the taste.
    I had Hashimotos but my antibodies are now “0” due to dietary changes , most important gluten free diet of 7 years. Of course I have concern about goitrogens, but I am also on the Budwig diet which sauerkraut juice is part of.

    I am confused greatly about how long to ferment.
    When I have tried your method, it was a very weak sour in the juice (3 days).

    What I found to be the best tasting and most potent (at least where taste is concerned is putting my cabbage through a masticating juicer, using the broken down pulp to mix in a bowl with salt (about 6 hours) and then filling up half gallon mason jars (I use white lids so they don’t rust) with the cabbage juice (from the juicer) and adding water and the pulp. Let it sit about a week then use a fine mesh to remove the pulp, and refrigerate.

    There are people on here commenting about sauerkraut not juice, which may be confusing some!

    • Jill April 18, 2016, 5:09 pm

      Hi DrT,
      I do ferment longer. I like my sauerkraut fermented at least 2 weeks. You can experiment (as you have) and see what works best for you.

  • Ginger May 31, 2016, 10:57 am

    Do you just eat the cabbage after the fermented juice is made and then begin again with freshly chopped cabbage or do you use any of the original cabbage?

    I can’t wait to try this!



    • Jill May 31, 2016, 11:00 am

      Hi Ginger,
      See steps 9 and 10. No you don’t use the cabbage, just the juice. I guess you could eat the cabbage if you like.

      • Ginger May 31, 2016, 12:15 pm

        Thanks, Jill… I hate to waste so will give the cabbage also a try!

  • Karin June 10, 2016, 4:15 pm

    Can the fermented cabbage juice be frozen, if I made too much? Also how much do I take?
    Thank you

    • Jill July 9, 2016, 2:31 pm

      Yes it may be frozen.

  • ann July 9, 2016, 1:37 pm

    can I use a tupperware container to ferment the cabbage or will the top ‘pop’ off? I can only find small jars in my house, oops!!

    • Jill July 9, 2016, 2:32 pm

      No tupperware, Glass only. Get quart mason jars.

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  • Lawrence June 10, 2017, 7:31 pm

    Can I add teriyaki without affecting the fermentation process? TY