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.
Fresh press your cabbage to make close to a litre of cabbage juice.
And add either a cup of whey dripped from your yoghurt or kefir or use some yoghurt starter or vegetable culture.
A cup of water can be added to top it up.
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.
Store in the fridge when fermentation is complete.