What if you run out of sauerkraut juice on the introduction diet? Sauerkraut juice is a by-product from making sauerkraut.  There is often not enough to cater for the introduction diet stages when you purchase sauerkraut or when you make your own so here is a recipe that will help you keep up with your […]

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Sauerkraut Juice

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Course

Beverages, Condiments, Vegetables & Ferments

Cuisine

Full GAPS Diet, GAPS Baby: Introducing Solids, GAPS Introduction Stages, Stage 1 - onward

Servings

litres MetricUS Imperial

Ingredients

Juice Ingredients

• 1 Large Organic cabage The fresher the better
• 1 Cup Homemade Whey Alternatively, you may use a commercial vegetable starter or yoghurt starter
• Filtered water To top up

Equipment Reguired

• 1 Fresh pressed juicer
• 1 Fermenting Jar/Vessle

Course Beverages, Condiments, Vegetables & Ferments Cuisine Full GAPS Diet, GAPS Baby: Introducing Solids, GAPS Introduction Stages, Stage 1 - onward Servings litres MetricUS Imperial Ingredients Juice Ingredients 1 Large Organic cabage The fresher the better 1 Cup Homemade Whey Alternatively, you may use a commercial vegetable starter or yoghurt starter Filtered water To top up Equipment Reguired 1 Fresh pressed juicer 1 Fermenting Jar/Vessle

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Instructions

1. Fresh press your cabbage to make close to a litre of cabbage juice.
2. And add either a cup of whey dripped from your yoghurt or kefir or use some yoghurt starter or vegetable culture.
3. A cup of water can be added to top it up.
4. Ferment the juice on the bench for 24 – 48 hours at room temperature and you will notice it will become slightly carbonated or effervescent. It is good to use a glass container that is sealed tight. Be sure to release any gas build up in the bottle by loosening the jar and tightening it again during the fermentation process.

Recipe Notes

Store in the fridge when fermentation is complete.