Sauerkraut Juice | Rejuvilac | Fermented Homestead

I did the GAPS protocol a while back and made this sauerkraut juice to go with that. Sauerkraut juice, also known as rejuvilac, might sound kinda funky when you first hear about it but it is actually quite delicious! I used it as an extra probiotic kick or added to soups, broths and stir-fries after they were off the burner for some extra flavor.
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[@jameskemp1963]

Thank you for sharing. I’m starting the GAPS Diet and needed this recipe.

[@FermentedHomestead]

I’m happy you found it helpful! Best of luck! I am not currently following it but I have twice and found a lot of digestive healing with it, it is so worth it!

[@honey562012]

When I was around your age, that stuff came in cans. I was a teenager then and I used to drink it every time my mother had it in the cabinet. I have been looking for it recently, to no avail, but I wish I could find it in a store. I'm too lazy to attempt to make it myself. Just makes me think yummy when I saw you taste it. Thanks for sharing. De'

[@FermentedHomestead]

That’s so cool, I had no idea! I wish you luck finding it, it’s so tasty 😃

[@t-rozbenouameur5304]

I found it easier just to blend the cabbage in a blender with water. How much water did you use for.a head of cabbage? Gonna throw some hot peppers in next time for a spicy kraut juice.

[@juanitabedingfield3821]

thank you

[@torpol]

how did your second batch turn out? I used red cabbage and 2nd batch came out GREAT - just checked third batch (ph 3.5) and that tastes fantastic too. I am about to bottle that and start a fourth batch. Not sure when point of diminishing returns will hit, but so far so good.

[@miagrace601]

Can we just juice the cabbage in a masticating juicer and add salt to the juice and then follow the usual fermentation steps? Or what about juicing the sauerkraut itself? Just wondering

[@FermentedHomestead]

I have seen people juice the cabbage and ferment it, I just don’t have a good one to use. If you try it please let me know! I’m sure you could also juice the sauerkraut 💜

[@writegrace]

I filled it to not the very top but I left a third or fourth empty, however today one of my mason jars nursed open from the side of the glass. Should I not be turning them that tight? I don’t think they were that tight though, not more than regular

[@paolagelmetti-dembroski7603]

I just found this posting, did the GAPD diet benefit you ? One more question: I would like to make some dairy free cheese since I'm severely lactose intolerant and a lot of recipes call for Rejuvelac, I found some information (very little) on cabbage rejuvelac, do you know about it ? Do you have any suggestions about this subject ? thank you Paola

[@FermentedHomestead]

The gaps diet helped me a lot in clearing some food intolerances (wheat, dairy and almonds). Made me feel great and I would highly recommend it! I do have a video for making regular wheat or quinoa rejuvilac on my channel if you’re interested. To the best of my knowledge I believe this is cabbage rejuvilac, also known as kvass. It goes by many names depending on the culture. I have not tried making dairy free cheese but I have been thinking about trying it because I am doing whole food plant based for the summer and it seemed like a fun thing to try!

[@paolagelmetti-dembroski7603]

@@FermentedHomestead Thank you, and yes I'm interested in your videos on wheat and quinoa rejuvelac

[@thefartstarver35]

Is this stuff "bionic rejuvelac" or something? Also, how long did you go until it started to diminish?

[@FermentedHomestead]

I haven’t heard of bionic rejuvilac so I’m not sure what would be the qualifier. It was so long ago it’s hard to remember timeframes

[@shannondamnit4544]

Hey I also know about *Eyeballing* without the scale lol✌🏾😉 Nice vid though I'm gonna try it

[@FermentedHomestead]

That’s great! I hope you like it 😃

[@missnickelbee7789]

How did the second batch of ferment turn out? I cant seem to find the video

[@FermentedHomestead]

Oh! I didn’t realize I didn’t come back to it! It turned out fine. The flavor was a bit less but it still fermented and did not mold, still worth the money saved for sure!

[@spontaneousjane]

Mine keeps getting moldy but I think I need more salt and I need to shake it more often. Thanks!

[@FermentedHomestead]

Those should help, don’t do too terribly much salt or it will really slow/stop the fermentation

[@spontaneousjane]

@@FermentedHomestead Good to know! This last batch I did 1 tablespoon per quart like you did. I was using half that before because I’m adding whey but sometimes it worked and sometimes it didn’t. Thank you!

[@TheDa6781]

seems like a lot of salt. too much salt isn't good for digestion either. you don't mention quantities, but can you approx what brine in terms of percentage of salt to water are you making ?

[@FreeSpiritinLove]

I have been drinking a cup of sour kraut juice every day to cleanse my liver (plus the advantage of the probiotics). Kraut juice premade and bottled is ridiculously expensive so I thought I would make my own. I watched a video on how to make sour kraut and she said to release the pressure on the jar every day. It may because she had a lot more cabbage in her jar. I just hate to blow kraut juice all over the kitchen. Have you ever had a problem with the pressure in the jar? Your video was so helpful. Thanks!

[@FermentedHomestead]

I’ve never had an issue with it blowing the top but if you do burp it every day it wouldn’t build pressure enough to blow for sure.

[@Keepingitrealwithapril]

what brand is your food processor?

[@FermentedHomestead]

That is a cuisine art food processor, I got it at Costco.

[@ard7577]

Is this for Budwig protocol?

[@FermentedHomestead]

I was making it then because I was following the GAPS protocol. I’ll have to look into the Budwig protocol, I haven’t come across it yet

[@muddyblunts7187]

Is that pink himilayan salt

[@FermentedHomestead]

Yes it is

[@muddyblunts7187]

@@FermentedHomestead cool thanks

[@binisnejm9354]

What size are those jars ?

[@FermentedHomestead]

I believe There’s a mixture of quart and then pint and a half (old spaghetti sauce jars that we saved)

[@binisnejm9354]

@@FermentedHomestead thanks. so even though air can get in, by mixing/shaking the thing couple times a day you can prevent bad things from developing ?

[@FermentedHomestead]

Sorry for the delay, I didn’t see your reply. It worked for me and I made it several times, I didn’t have a bad one

[@binisnejm9354]

@@FermentedHomestead Yesterday I tried one of the jars after it has been fermenting for about 10 days. It is not bad but it is a bit fizzy, like it is starting to turn into alcohol.

[@reginapeterson9701]

I just make my regular sauerkraut extra juicy and save some of the juice from it. That way I have my sauerkraut and juice at the same time.

[@juliewholohan2850]

Never use metal utensils when making any fermentation

[@FermentedHomestead]

Reactive metals yes, stainless steel is ok