make sauerkraut juice at home

Because it stimulates the immune system, and prevents the growth of cancer, especially of the breast, colon, lung and liver, before breakfast, we recommend a small glass of sauerkraut juice, 125 ml, on an empty stomach. A second drink at night is also good for its many benefits. You can buy bottled organic sauerkraut juice if you want to do things the easy way, or you can buy sauerkraut and extract the juice with a juicer or you can make it completely from scratch. Ursula Escher, author of A Day In The Budwig Diet, says the third option is best. Her book is the best for learning how to easily implement the Budwig Protocol, which many claim to have used to successfully treat their cancer. Here’s how to make sauerkraut juice.

Tools needed

You need 1 or 2 medium cabbages. Two cabbages produce enough juice for 30 days. You also need a cutting board, a large knife, sea salt, a large bowl, a kitchen scale, and a glass container to store the shredded cabbage while it ferments.

chop cabbage

Peel and discard the outer leaves of the cabbage. Remove the next layer of leaves and save 2 or 3 leaves. Cut the cabbage in half and remove the nutrient-rich core. Finely chop or grate it. The core is very hard, so it takes some time and effort to cut it. It may be easier to cut it in half, then in half again, and then into strips, then cut the strips lengthwise until they are all cut into small pieces. A food processor makes it much easier.

Calculate the amount of salt needed

Weigh the shredded cabbage you made and calculate 1% by weight. If the weight is 1,500 grams, for example, multiply 1,500 by 0.01. In this case, 1% is 15 grams, so you would need 15 grams of sea salt.

Fermentation Preparation

As you layer the shredded cabbage into a glass jar (ceramic canning pots are best, but not essential), gradually add the salt evenly, coating each layer as you go. You want the amount of salt you calculated to be evenly distributed and enough for the entire amount of cabbage. The salt is used to release the water from the cabbage. The water will reach the top. Add additional water if necessary. A potato masher works well for mashing cabbage on the go. Especially crushes large pieces. Get all the air out of the pulp.

Place the saved leaves on top of the pulp. Shredded cabbage must be covered with water. Add additional water if necessary to cover it. Air causes cabbage to spoil, so if your container isn’t completely filled with shredded cabbage, place it in a plastic bag and fill with water and seal out air. Leave only a 2-3 cm gap between the top of the bag and the lid. Seal the lid well. We use non-reactive glass for our container. Clay canning pots are also great for this.

Keep the container in a cool, dark place. It should be ready in 3-4 weeks. When it finishes fermenting, we put it in the refrigerator. To get the most juice, run it through a juicer, but don’t use a centrifugal juicer.

Fresh homemade sauerkraut juice is best when it comes to the health benefits, but you can use store-bought sauerkraut juice if it’s organic.