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Cabbage tonic is a probiotic liquid that is similar in taste to diluted sauerkraut brine, but faster and a bit easier to make. It is a therapeutic cultured beverage for those who are healing or maintaining the health of the gut microbiome.
I recently started making cabbage tonic as an easy addition to my fermentation routine.
Dr. Natasha Campbell-McBride MD emphasizes homemade fermented vegetable juices/brines as a therapeutic beverage for those healing (or maintaining) the gut microbiome.
Cabbage tonic, in particular, supplies readily available probiotics, enzymes, lactic acid, and highly bioavailable vitamin C.
For those who are sensitive to Vitamin C supplements like me, cabbage tonic is one of the very best, food-based sources that is easily metabolized (unlike synthetic Vitamin C, where you need huge amounts with the risk of long term side effects!).
Next to beet kvass, cabbage tonic is perhaps the most therapeutic fermented beverage to consider for your culturing repertoire.
Specifically, “cabbage tonic” is a popular adaptation of a similar version in Nourishing Traditions, which fits guidelines for gut healing protocols like the GAPS Diet.
However, even for those not on GAPS, it is a therapeutic beverage to sip in small amounts daily to help keep the gut microbiome (and hence, overall immunity) in tip top shape!
I recently made a gallon of cabbage tonic as you can see from the photo above of 2-half gallon jars on the counter, happily fermenting away.
Preparation Suggestions
I highly recommend heavy-duty glass fermentation weights to keep the cabbage below the surface of the liquid to discourage mold.
I also strongly suggest using kefir whey as the most probiotically active fermentation starter you can use (with dozens of beneficial microbial species). Second best would be strained liquid whey from 24-hour homemade yogurt (organic white mountain bulgarian yogurt in glass jars is one of the few commercial brands that is properly fermented for 24 hours).
Hint: Add ¼ teaspoon cayenne pepper to 4 ounces of the finished tonic for a sore throat gargle.
Cabbage Tonic
Cabbage tonic is a probiotic liquid that is similar in taste to diluted sauerkraut brine, but faster and a bit easier to make. It is a therapeutic cultured beverage for those who are healing or maintaining the health of the gut microbiome.
Ingredients
- 1/4 large cabbage preferably organic
- 1/4 cup kefir whey
- 1 Tbsp sea salt
- filtered water
Instructions
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Shred cabbage and place in a large bowl with sea salt.
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Firmly massage the sea salt into the cabbage until the juices start to flow (about 2 minutes).
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Place the massaged cabbage with all the juices into a 1/2 gallon mason jar.
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Add kefir whey and top up with filtered water, staying 1 inch below the top rim of the jar. Add optional fermentation weight to keep cabbage shreds below the surface of the liquid. Screw on the lid.
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Leave on the counter at room temperature for 2-5 days (go longer when the days are shorter and the house is cooler).
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Refrigerate and enjoy small amounts of the liquid daily as a therapeutic beverage. The cultured tonic keeps for many weeks in the refrigerator.
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When the liquid goes below the top of the cabbage, refill with filtered water, 1 tbsp sea salt and 1/4 cup kefir whey to make a second batch with the same cabbage. After the second batch, add the cabbage to soups/stews (or discard) and begin again with freshly shredded cabbage.
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