How to Make Sauerkraut Juice

Step-by-Step Guide

1. 1

   Step 1: Peel off the outer leaves of the cabbage.

   You should remove any leaves that are discolored or wilted.
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   Step 2: Feed the cabbage wedges through a juicer with a mincing screen.

   If you don’t have a juicer, you can shred the cabbage in a food processor or grate it by hand. ,,, Fill the jar to just under the rim with the shredded cabbage. , Add more cabbage, if needed, to fill the jar almost to the top. , You want to leave just enough room to be able to screw on the lid. , Make sure it is screwed on tightly; you may have to remove bits of cabbage from the jar’s threads in order to get a tight fit—simply run a clean, wet cloth around the threads. , The cabbage will start fermenting and flow down the sides of the jar, so keeping the jar in a bowl will keep your countertop clean. ,, It’s best to drink it all right away, but if you can’t, cover any remaining juice and refrigerate it.
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   Step 3: Put the shredded cabbage into a medium sized bowl.

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   Step 4: Add the salt and the apple juice and mix well.

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   Step 5: Press the mixture into a 1 pint (.473 L) Mason jar or other glass container that has a tight fitting lid.

6. 6

   Step 6: Use a spoon to press the cabbage down into the jar so that there are no air pockets.

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   Step 7: Add water to bring the mixture up to the brim of the jar.

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   Step 8: Screw the lid onto the jar.

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   Step 9: Set the jar in a bowl.

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    Step 10: Let the juice ferment for 5 or 6 days.

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    Step 11: Unscrew the lid and pour the sauerkraut juice into a glass.

Detailed Guide

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