Fermented Sauerkraut Juice

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 so here is a recipe that will help you keep up with your sauerkraut juicing supplies. Print Recipe Sauerkraut Juice Votes: 0 Rating: […]

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Sauerkraut Juice
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Servings
litres
Ingredients
Juice Ingredients
Servings
litres
Ingredients
Juice Ingredients
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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.

Almond Milk

Preparation in making nut milk is important, especially for people who already have digestive problems and food sensitivities. Almonds (as well as most other nuts) contain toxic substances known as enzyme inhibitors and phytates (phytic acid).  These toxins can play havoc in the digestive system, blocking nutrients such as calcium, magnesium, copper iron and especially […]

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Almond Milk
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Prep Time 15 mins
Passive Time 15 hrs
Servings
cups
Ingredients
Prep Time 15 mins
Passive Time 15 hrs
Servings
cups
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
Soaking and wrinsing
  1. Add 4 cups of water to a jug or bowl and mix in 1 tablespoon of salt
  2. Add 1 cup of almonds and cover with a tea towel or cheese cloth.
  3. Soak the nuts in the salt water brine for 12 hours in total, ensuring that you rinse the nuts twice during this time.
  4. When rinsing the nuts under filtered water the second time, aim to remove the salt residue and discard the salt water brine.
  5. Place the nuts in a clean jug or bowl and add 1 - 2 teaspoons of flaxseeds (optional) remainig 4 cups of water and place in the fridge for 2 – 3 hours. Adding the flaxseeds will allow the milk to thicken a little more. Exclude this step if you have no concern for thickness.
  6. If you wish to add a little sweetener to the milk, this will be the stage that you will need to add the pitted dates to the mixture to soak for a few hours. This is optional.
Blending and strainnig
  1. Add the soaked nut mixture from the fridge (including the water) to a good strong blender, vitamix or thermo mixer and blend for as long as it takes to break down the size of the nuts into a pulp consistency.
  2. Place a nut milk bag or cheesecloth over a bowl and pour the milk mixture through the cheesecloth or nut milk bag like a strainer.
  3. When all the pulp and liquid has been strained through the nut milk bag or cheesecloth, squeeze any excess milk from the pulp mixture with your hands, allowing the milk to drain through the cloth. If you find that the milk is too rich, simply add more filtered water.
  4. Store in the fridge for 2 – 3 days.