Fermenting Fresh Cabbage Juice for Peptic Ulcers

The curative effect of cabbage juice along with the anti-cancer characteristics of fermented cabbage juice has come to light again. After years of suppression by the financial interests of big business, the popularity of this wonderfully healthy, but horrible tasting elixir is making a comeback.

There is now enough new research on the benefits of raw and fermented cabbage juice that one can enjoy these benefits without too much consternation. Those used to making fresh sauerkraut don't have any problem whipping up a batch of fermented juice to use as a daily cocktail for health.

A recent study performed at San Quentin Prison in California revealed how an overwhelming majority of prisoners suffering from peptic ulcers were completely cured using fermented cabbage juice for ten days. This is good news for those suffering from GERD, acid reflux, and chronic acid indigestion.

Having used cabbage juice (you can use red or white or both) to build up probiotics in my system and to completely eliminate the effects of acid reflux, I've listed my steps for producing a batch of fermented cabbage juice.

Step 1: I start with four average sized heads of cabbage that are cut into eighths.

Step 2: I clean 2-1 quart jars or one wide mouth ½ gallon glass canning jar.

Step 3: I put ½ teaspoon of canning salt in the one half gallon jar or ¼ teaspoon in each of the quart jars. If I have about a cup of the old juice left, I skip the salt and use it as a starter.

Step 4: I run the cabbage pieces through a masticating juicer. Masticating juicers use a lower RPM so that the heat built up from the friction of the blades is kept to a minimum.

Step 5: I pour the juice, pulp and all, into the jar or jars. I top it off to just below the collar of the jar with distilled or filtered water. A lid or cellophane is placed on the top and screwed on just enough to keep debris out of the mixture, but left open enough to let the gasses escape.

Step 6: I place the jars in a cool, dark area for 4 days. If I included the old starter, the juice is ready in a day. The longer it ferments, the more sour it is.

There you have it. Pretty simple procedure, wouldn't you say?

I take anywhere from ½ cup to ¾ of a cup every day. You'll need to decide what the right dose is for you.

I don't give medical advice. I'm not a doctor with a limited knowledge of the entire medical spectrum. This is what I do and I'm not telling you to do this. I can say I don't suffer from acid indigestion, digestive problems, or GERD. Do your own research and decide for yourself if this is right for your health goals.