My friend Sony came down to visit for few days.. and she was not too impressed with the smell of my Cabbage Rejuvelac.
Fermented foods aid in digestion, promote healthy flora in our
digestive tract, produce beneficial enzymes, offer us better nutrition
and allow our bodies to absorb vitamins (in particular C, and B12),
minerals, nutritional value and omega 3s more effectively.
Cabbage Rejuvelac Recipe from Nourish magazine
Start one morning by blending together 1 cup purified water plus 3 cups of coarsely chopped, loosely packed fresh cabbage. Start the blender at low speed and then advance the blender to high speed and blend for 30 more seconds.
- Pour into a jar, cover, and let stand at room temperature for 3 days.
- After 3 days, strain off the liquid rejuvelac. The initial batch of cabbage rejuvelac takes 3 days to mature, but succeeding batches take 24 hours each.
- Each morning after straining off the fresh rejuvelac, blend together 1-1/2 cups of distilled or purified water plus 3 cups of coarsely ground, loosely packed fresh cabbage for 30 seconds at high speed.
- Pour it into a jar and add 1/4 cup of the fresh rejuvelac just strained off, cover, shake, and let it stand at room temperature until the next morning.
- Cabbage rejuvelac can also be made without using a blender. Just chop the cabbage very fine and use 2-1/2 cups, replacing the 3 cups in the recipe above, with the same amount of water.
- Good quality rejuvelac tastes similar to a cross between carbonated water and the whey obtained when making yogurt.
- Bad quality rejuvelac has a much more putrid odour and taste and should not be consumed.
- Refrigerate rejuvelac if it is to be kept overnight. Discard any rejuvelac on hand 24 hours after it is poured off the cabbage.
- Taking rejuvelac: Drink each day’s rejuvelac during the course of the day by taking 1/2 cup three times per day, preferably with meals.
- People who have candida are very sensitive to yeast so they should make a new batch every time, but they could start 3 jars 3 days in a row so they do not run out.
Here is an amazing Sauerkraut recipe from Elaina Love.
* 1 cabbage (red or green)
* 1/2 to 1 tsp Himalayan Crystal Salt (optional)
* 1/2 cup lemon juice
* 4 tbsp dried dill or 1/2 cup fresh dill chopped
* 2 tbsp caraway seeds
* 4 to 8 cloves garlic, crushed
Slice the cabbage using the 1mm setting on a mandolin or food processor, or cut paper thin with a knife. Discard the outer leaves.
Mix all the ingredients together and massage it with your hands. Continue to work the cabbage until the liquid starts to release. You may need to let your hands rest, so leave the cabbage sitting and come back to it every 1/2 hour until, when you press on the cabbage, liquid rises to the top.
Place the kraut in a 1 quart glass jar. Press the cabbage down until the liquid rises above it about 1/8 inch. The juice may sink back down a little and that is okay. Place a lid on the jar and let sit for 1-4 days, depending on desired sourness.
Once the sauerkraut is ready, place it in the refrigerator. Sauerkraut will keep for up to 8 months in the refrigerator.