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.