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If you suffer from stomach ulcers, consider adding cabbage juice to your diet. Cabbage juice contains L-glutamine and gefarnate, both of which protect the mucous-membrane lining of your stomach. Cabbage juice is also fermented to create probiotics that further help your digestive health.
Ingredients
- 3 cups (675 g) chopped green cabbage
- 1 3/4 cups (435 ml) water
Steps
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1Boil the water in a small pot for 30 minutes. To be the most beneficial, the water you use should be free of chlorine and other additives. Boiling will rid the water of most undesirable elements, but you can also run your water through a filter or leave it sitting out at room temperature for 24 hours.
- Note that you do not need to do this if using distilled water. You only need to purify your water if it comes from your tap or well.
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2Put the chopped cabbage and the water into a blender. Use a large blender so the blender is only about 2/3 full. If you fill the blender to the top, the ingredients may not blend thoroughly enough.Advertisement
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3Blend the cabbage and water together at low speed. Stop when the water is green-tinted, with noticeable chunks of cabbage still floating around. This should only take one or two minutes.[1]
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4Blend the mixture on high for 10 seconds. Do not allow the mixture to blend at high speed for much longer than that. There should still be a few small pieces of cabbage floating around in the juice.[2] You do not want to create a paste or a puree.
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5Pour the mixture into a 1-quart (1 liter) jar. Make sure there is at least 1 inch (2.5 centimeters) between the surface of the cabbage mixture and the rim of the jar. The liquid will likely expand as it sits, so it needs room.[3]
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6Tightly seal the jar with plastic wrap. If the jar you use has a lid, that will also work well. For an even tighter seal, stretch plastic wrap over the mouth of the jar and screw the cap onto the jar over the wrap.
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7Allow the cabbage mixture to sit undisturbed at room temperature. Avoid allowing the temperature to drop much below 68 degrees Fahrenheit (20 degrees Celsius) or to rise above 78 degrees Fahrenheit (25.6 degrees Celsius). The ideal temperature is about 72 degrees Fahrenheit (22. 2 degrees Celsius).
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8Let the cabbage mixture sit for 3 full days or 72 hours. The juice is fermenting, growing cultures that will help your digestive health.
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9Place a mesh strainer over a clean, empty jar. Use a strainer with relatively small gaps, if possible, to separate as much of the mixture's liquid from the mixture's solid parts as possible. Make sure the strainer you use is also smaller than the mouth of the jar to avoid any overlap or spillage.
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10Pour the pulpy liquid through the strainer and into the second jar. Strain the liquid slowly to avoid accidentally spilling the juice or causing the strainer to get clogged with pulp.
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11Cap the jar. Store your cabbage juice inside the refrigerator until ready to use and serve it chilled.
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12Repeat this process when your original supply gets low, reserving 1/2 cup (125 milliliters) of your original batch. This 1/2 cup (125 milliliters) should be added to your new batch before the fermentation process.
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13Allow your new batch to sit at room temperature for 24 hours before straining. By adding cultured juice from a previous batch, you sped up the time it took for your new batch to ferment.
Community Q&A
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QuestionCan you buy cabbage juice?
wikiHow Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerwikiHow Staff EditorStaff AnswerCabbage juice is best made fresh, using a juicer, so it's going to be harder to find pre-made. It is possible to buy cabbage juice powder online and you might find a local store willing to juice cabbage for you but it’s not generally a product found in the standard juice section; however, do ask your local health food store, as some might sell cabbage juice or be prepared to make it on-the-spot. If you don’t own (or don’t want to own) a juicer, ask a neighbor or friend if you could borrow theirs, or ask a local store that juices fruit and vegetables if they’d juice some cabbage for you.
Support wikiHow by unlocking this staff-researched answer.
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QuestionWhat are the health benefits of cabbage juice?wikiHow Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerwikiHow Staff EditorStaff AnswerCabbage contains a high amount of vitamins C and K and many other important nutrients. It contains antioxidants which may help to reduce inflammation, in common with other cruciferous vegetables (Donaldson, 2004). As with many green and cruciferous vegetables, it is a cancer preventative (Kohlmeier 1994) and can help to reduce your risk of diabetes 2. Cabbage can assist digestion and may help treat peptic ulcers. These benefits of cabbage as a vegetable will also be in its juice and cabbage juice is useful for making fermented cabbage, another healthy product.Support wikiHow by unlocking this staff-researched answer.
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QuestionCan you juice cabbage leaves?wikiHow Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerwikiHow Staff EditorStaff AnswerYes, the leaves are the main part of the cabbage that you add to the juicer. Wash the leaves first, then add to the blender after chopping the leaves into small pieces (to make it easier for the juicer).Support wikiHow by unlocking this staff-researched answer.
Warnings
- Talk to your doctor before adding cabbage juice to your diet, especially if you have a thyroid condition. As a cruciferous vegetable, cabbage has the potential to displace iodine, especially when raw, and this displacement can have a negative effect on the thyroid.[4]⧼thumbs_response⧽
Things You'll Need
- Small sauce pot
- Knife
- Cutting board
- Blender
- Two 1-quart (1-liter) jars
- Jar lids
- Plastic wrap
- Mesh strainer
References
About This Article
To make cabbage juice, boil 1 ¾ cups (435 mL) of water for about 30 minutes to help get rid of chlorine and other additives. You can skip this step if you’re using distilled or filtered water. Let the water cool down, then add it to a large blender along with about 3 cups (675 g) of chopped cabbage. Blend the cabbage and water on a low setting for 1-2 minutes, or until the water starts to turn green and you can still see pieces of cabbage in the blender. Blend the mixture on high for another 10 seconds. Pour the mixture into a 1-quart (.95 L) jar, making sure to leave a little space at the top of the jar for the juice to expand as it ferments. Cover the jar with a lid that seals tightly or seal it with a piece of plastic wrap, then let it sit at room temperature for 72 hours to ferment. Try to maintain a temperature of between 68 and 78 °F (20-25.6 °C) in the area where you’re keeping the cabbage juice. After 72 hours, pour the juice into another container through a fine mesh strainer to remove any remaining solid pieces. Chill your juice in an airtight jar in the fridge until you’re ready to serve it. To learn how to make more cabbage juice using your original batch, scroll down!
