Sauerkraut juice

[tamiem]

I am sure that most of you are preparing sauerkraut for the winter in barrels. There are also those who buy at markets, but are deprived of the juice that is obtained during the fermentation of cabbage. Of course, there is no pasteurizer, and our juice is called RASOL and is very tasty, healthy and full of vitamin C. Protection against viruses

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Comments

[epodcaster]

Interesting. I hadn't heard of sauerkraut juice before. I'll have to see if my local organic grocery store has some in stock.

[tamiem]

@epodcaster Put the cabbage in a barrel and cover it with salted water. Leave for 6 weeks and then drink. It's salty juice, but the best in the world. To make it ruddy, add one beetroot or a small head of red cabbage

[epodcaster]

Ok, you've got me intrigued. Do you have a specific recipe with measurements or do you add salty water until your ancestors tell you to stop?

Questions:

1. Do you slice/chop the cabbage or leave it whole?
2. How much water and how much salt, and what type of salt (iodized, celtic, baha, pink Himalayan)?
3. What type of container? Glass...plastic?
4. Leave it for 6 weeks in the refrigerator or on the counter or in a cool dark place?
5. Ruddy? I've never heard the term. How does adding beetroot or a small red cabbage make it ruddy? Does that mean reddish in color?

I love cabbage and this seems like it would make a good winter project. Put it together in December and then enjoy it in late January/early February.