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Sauerkraut Juice (Cabbage Kvass)

8/13/2014

5 Comments

 
Ingredients:
4-5 lbs. Finely sliced, grated, or chopped (shredded) Cabbage
Optional:
(Suggestions for different flavors)
Caraway Seed (just a tablespoon), and/or
Onion (chunk up a whole onion, any type), and/or
Garlic (several cloves)
Jar:
5 Liter (or smaller-adjust amount of cabbage if using a smaller Jar)
Brine:
2% (20 grams of Himalayan Pink Salt per liter of water)
Ideal Temperature:
68-72ºF
Ferment:
7-9 days on counter, and another 12 weeks in the refrigerator, or another 6 weeks at 55ºF
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Preparation:
1.  Remove the outer leaves of the cabbage, cut out the core, and slice the cabbage.  
2.  Place it loosely in the Jar with any optional ingredients under the cabbage.
3.  Add the brine to fill the Jar, to just below the neck.
4.  Place Brine (Submersion) Bowl, fill & insert the Airlock, lock the Jar & cover.
5.  Leave at 72º-78ºF for 7-9 days.
6.  Move to the refrigerator for 12 weeks or to 55ºF cool storage for 6 weeks.
Notes:
If the juice tastes very salty or still has a cabbage flavor when the time is up, then it is not finished and it needs more time.  
The cabbage can be left in the kvass until the level of liquid is becoming lower than the cabbage, at this time remove the cabbage because if it pokes out of the brine it will spoil more quickly.  

For higher juice to pulp ratio, run the cabbage through a low-temperature masticating juicer, and add both the juice and the cabbage to the Jar as directed in step 2.  When it is ready, strain out the pulp.
5 Comments
Gerry Cordone
8/18/2017 05:32:58 pm

Using the beet kvass recipe can I include the sauerkraut itself
along with the juice that I utilize for the whey ?

Reply
The Probiotic Jar
8/18/2017 07:36:54 pm

I am a big confused by your question. Beet Kvass has nothing to do with Sauerkraut Juice, and there is no whey required in either recipe.

Reply
Turquoise Hooper
3/24/2018 07:22:08 pm

I have a question about fermenting cooked rice. I was told that I could cook the rice then add 1 gram of salt per 100 grams of rice and put in a probiotic type fermenting jar with airlock from Italy. Leave on the counter covered for 12 hrs & then in the frig for 3 days & then eat, Is this really very unsafe for me & my family?

Thank you!

Reply
Pam Crotts link
11/24/2021 06:11:06 am

Can I use an ordinary jar to make sauerkraut juice?

Reply
Probiotic Jar
11/24/2021 12:53:12 pm

You certainly can, if you don't mind an undetermined level of mold below the visible threshold of spoilage. The Probiotic Jar prevents mold development.

Reply



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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us