Flu Prevention Cultured Veggie Juice
This recipe is all about the juice. While you are making kraut also, you’re making only half the amount of vegetables as you normally would—the other half of the jar is a powerful fermented probiotic juice that you can use in myriad ways. Pour off as much as you need and save the rest in with the veggies. You can actually do this with any other cultured vegetables recipes, but this just happens to be my favorite and the one I use most often. I use the juice for anybody who isn't feeling well and needs a shot of probiotics and doesn't want to eat vegetables. One shot of the juice gives your adrenals a huge boost of vitamin C and billions of probiotics. It's just what you need when you feel run down and need a little hlep. This is wonderful for any kind of sickness be it stomach distress, food poisoning, viruses, colds or flu. A bit of this juice can speed you on your way to healing. I have seen it again and again. Are you having trouble digesting your food? Have a spoonful of this juice. Do you feel a virus coming on? Have a spoonful. How about food poisoning? Nothing works better than cultured veggie juice for this. The billions of microbes work to keep you well and fight pathogens. The large amount of vitamin C gives your immune system the boost it needs to help you heal. It’s just the best medicine I’ve ever found when your stomach is on the brink of despair. Trust me, you’re going to want this in your refrigerator. Take a few gut shots of juice for health and wellness!
Servings: 1 Gallon
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- If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the other ingredients—around 10 minutes
- Remove and discard the outer leaves of the cabbage. Finely shred the cabbage and apple using a food processor or a hand shredder and add the ginger. Place the mixture in a bowl
- Add the salt to the cabbage and apple and set the mixture aside.
- Line the inside of the jar with lemon slices, then pack the cabbage and apple into the middle of the jar. Your jar should only be half full of vegetables.
- Add the starter culture or the whey and then fill the jar with filtered water, leaving 2 to 3 inches of headspace to let the cabbage mixture bubble and expand as it ferments. You’ll have a jar half full of vegetables and half full of the water that will turn into gut juice.
- Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.
- Check the kraut every day to make sure it is fully submerged. If it has risen above the water, simply push it down so it is fully covered again. If white spots of yeast have formed on any unsubmerged pieces, do not worry. Remember, this isn’t harmful. Just scoop out the yeast and the kraut it’s on and push the rest back under the water.
- When the kraut is done fermenting, place it in the refrigerator.