Recipe: Fermented Cabbage Juice

Fermented Foods

Mar 18
fermented cabbage juice, sauerkraut, cabbage

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).

Reasons to Drink Fermented 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 Healing Food

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.

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

Tip: The use of the air-lock lid helps to keep mold away.

How To Drink Fermented Cabbage Juice

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.


Recipe: Fermented Cabbage Juice

Fermented Cabbage Juice, probiotic food, sauerkraut juice

Fermented Cabbage Juice

  • Author: Dr. Jill


  • 3 cups of organic green cabbage, coarsely chopped
  • 2 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)
  • 1 teaspoon of sea salt
  • 1/4 teaspoon culture starter but this is optional – it will culture without this


  1. Fill the blender with the chopped cabbage
  2. Add the 2 cups of water, salt and starter (if you are using it)
  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 72º 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 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 can purchase fermented vegetables and juices here, or here.

You may also be interested in my other tonics:

Related articles:

Get the Most Current Information about the Microbiome

Are you as fascinated by the microbiome as I am? Are you hoping for a cure through this new research explosion?

Learn how to make bone broth and soups full of collagen and gelatin in my ebook Beyond Broth – on sale today!

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



















Savefermented cabbage juice, sauerkraut juice

Recipe: Fermented Cabbage Juice

Like what you read? Join the community!

Inspire Your Real Food Healing Journey with my FREE Grain-Free Meals e-Cookbook and Getting Started email series!

(83) comments

Add Your Reply