best restaurant dishes to make at home make sauerkraut juice at home - cooking tips

Because it stimulates the immune system before breakfast to prevent the growth of cancer, especially in the breast, colon, lung and liver, we recommend a small cup of pickled cabbage juice, 125 ml, empty stomach.The second Cup in the evening is also good because it has a lot of benefits.If you want to do things in a simple way, you can buy bottled pickled cabbage juice, or you can buy sauerkraut, juicing with a juicer, or you can start from scratch.
Ursula Escher, author of Budwig Diet, said the third option is the best.Her book is the best book to learn how to easily implement the Budwig protocol.Here is how to make sour vegetable juice.You need 1 or 2 cabbage of medium size.Two cabbage juice for 30 days is enough.You will also need a cutting board, a large knife, sea salt, a large bowl, a kitchen scale and a glass container to store your chopped cabbage while having it fermented.
Peel off the outer leaves of cabbage.
Remove the next leaf and save 2 or 3 leaves.Cut the cabbage in half and remove the nutritious core.Chop it up or grate it off.The core is very difficult, so it takes some time and effort to cut it down.
Cut it in half, then cut it in half, then cut it into strips, and then cut it up along the line until they are all cut into small pieces.The food processor makes it much easier.Weigh the cabbage you made and calculate the weight of 1%.For example, if the weight is 1500 grams, multiply it by 1500.
01.
1% is 15G in this case, so you need 15g of sea salt.When you put the chopped cabbage in a glass jar (the Potters that make sauerkraut are the best, but not essential) gradually and evenly add salt and cover it over youYou want the spread of the cob you calculate evenly, and you want it to be enough to accommodate the full amount of cabbage.Salt is used to release moisture from cabbage.
It will reach the top.
Add some water if needed.
When you go, a potato masher is perfect to mash up cabbage.Especially any big pieces.Take all the air out of the flesh.Put the preserved leaves on the flesh.Cut cabbage must be covered with water.Add extra water to cover it if needed.The air can cause the cabbage to deteriorate, so if your container is not fully filled with chopped cabbage, put it in a plastic bag, fill it with water and seal any air.Leave only 2 to 3 cm clearance between the top of the bag and the lid.
Close the lid.
Non-active glass is used in our containers.Clay or clay pots are also good for this.Put the container in a dark and cool place.It should be in 3-4 weeks.Put in the refrigerator after the fermentation is completed.
Get the most juice through the juicer, but do not use the centrifugal juicer..Pickled vegetable juice is good for the immune system, good for digestion, and prevents the formation of cancer tumors, especially in the colon, lung, breast and liver.Eat for good health