If you suffer from gastritis or ulcer, you can discover an unexpected cure-all in cabbage juice. This vegetable contains L-glutamine and gefarnate, both substances with protective properties on the gastric mucosa. In addition, fermented cabbage juice produces probiotics that aid digestion.
Ingrediants
- 700 g of cabbage cut into strips
- 450 ml of water
Steps
Step 1. Boil the water for 30 minutes
To obtain maximum benefits, the water you use must be free of chlorine and other additives. By boiling it, you will purify the water of all unwanted elements; otherwise you can run it through special filters or leave it in a container at room temperature for 24 hours.
You can skip this step if you are using distilled water. Only the water coming from the tap or from a well needs to be purified
Step 2. Put the water and the cabbage cut into strips in a blender
If possible, use one large enough so that the ingredients only fill it two-thirds full. If you overfill it, the cabbage may not blend well.
Step 3. Blend water and cabbage at low speed
Stop when the water is dyed green and you can still see pieces of cabbage floating. It should happen within two to three minutes.
Step 4. Blend everything at high speed for 10 seconds
Do not blend for longer. There should still be a few pieces of cabbage left in the smoothie. Remember that you are not making a puree.
Step 5. Pour the smoothie into a one liter jar
Make sure there is at least 2.5cm between the smoothie and the lid of the jar. The liquid will expand as it rests, so it will need space.
Step 6. Close the jar with cling film
If the jar you are using has a lid, you can use that. Better yet, put the plastic wrap over the mouth of the jar and then close with the lid as well.
Step 7. Let it sit at room temperature
It prevents the temperature from dropping below 20 ° C or rising above 26 ° C. The ideal temperature is around 22 ° C.
Step 8. Let the smoothie sit for 3 days (never less than 72 hours)
The juice will ferment, producing cultures that will aid your digestion.
Step 9. Place a strainer over the mouth of an empty, clean jar
Use a tightly meshed colander to separate the solid from the liquid. The strainer must be smaller than the mouth of the jar if you want to avoid leaks.
Step 10. Transfer the liquid from one jar to another, filtering it with a strainer
Pour it slowly to avoid spills that clog the colander with pulp.
Step 11. Cap the jar
Store the juice in the refrigerator and serve it fresh.
Step 12. Repeat the whole process when the juice is running out, keeping at least 125ml
Add the juice you have stored to the new preparation before the fermentation process begins.
Step 13. Let the new juice sit at room temperature for at least 24 hours before straining it
By adding a portion of already fermented juice to the new ration, you will speed up the growth of new cultures.
Advice
- Drink 125ml of cabbage juice every day, two or three times a day. Dilute it with as much water before drinking. Be careful, however, to gradually reach the recommended amount. Exposing your digestive system too quickly to fermented juice could cause you some stomach indisposition. Start by adding one or two tablespoons of juice to water or broth, and increase the dosage day by day.
- Use red cabbage to make juice that acts as a pH meter for other substances. Filter the smoothie and use it right away. Don't let it brew.
- Use only fresh cabbage for your juice. Green cabbage offers the best benefits. In particular, the cabbage that is harvested during spring and summer has the best nutritional properties.
