How To Make Cabbage Juice Without a Juicer
While the idea of cabbage juice may not sound too appetizing, it’s one of the best things you can drink if you suffer from stomach ulcers or any other type of stomach issue.
This is because it is a naturally-occurring source of L-Glutamine and gefarnate, which are fantastic minerals for protecting the lining of your stomach.
Cabbage juice also contains probiotics that help to keep your stomach’s good bacteria in great shape, and this helps you keep your digestive system working as healthily as possible.
But what do you do when you want to make cabbage juice but you don’t have the funds to invest in a juicer? Don’t worry, there is a solution! Below, we’ll take you through a step-by-step guide on how to make cabbage juice without a juicer.
It’s easier than you think it is too and, while you may not get the instant results you can achieve with a juicer, you’ll have a supply of super-healthy cabbage juice in just a few days.
- 675g (3 cups) green cabbage, chopped
- 435ml (1 ¾ cups) water
- Small saucepan or pot
- 2 x 1-liter jars
- Plastic wrap
- Mesh strainer
- Start by boiling the water. You need to do this in a small saucepan or pot and let it boil for 30 minutes, rather than simply boiling it in a kettle. Doing this will remove any chlorine and other chemical additives in the water.
- Next, put your chopped green cabbage into a blender. Fill the blender jug with the boiled water. It’s a good idea to use a large blender for this, as you’ll only want to keep the jug about two-thirds full. Any fuller than this and the cabbage may not blend properly.
- Select a low speed and blend the cabbage and water together. Keep the blending going until you notice a green-tinge to the water and there are still noticeable chunks of cabbage floating in it. This shouldn’t take more than a couple of minutes at the lowest blending-speed.
- Switch to the highest blending-seed and blitz everything together for 10 seconds only. Do not exceed this time, otherwise, you’ll end up with cabbage puree! At the end of the 10 seconds, you should notice that there are still some small pieces of cabbage floating in the water.
- Now, pour your cabbage and water mixture into a 1L jar, leaving a 1-inch gap between the surface of the juice and the top of the jar. The liquid will expand as it sits and ferments, so it needs a little room to grow.
- Take your plastic wrap and create an airtight seal across the top of the jar. If your jar has a lid, secure the plastic wrap in place using this, otherwise, you can place a rubber band around the top.
- You now need to let the cabbage mixture sit at room temperature, undisturbed, for around 72 hours. The ideal temperature for this is 72ºF, but be sure not to let it dip below 68ºF or get any higher than 78ºF. With this in mind, it’s a good idea to keep it out of rooms that have fluctuating temperatures, such as a kitchen.
- Be patient! While 72 hours may seem like a long time, the cabbage will be fermenting and growing the cultures that will help your digestive system, so it’s worth the wait.
- Once the 72 hours have passed, take your mesh strainer and place it on top of your second 1L jar. The strainer should have really small gaps, as this will let the juice flow through and catch any solids. Now, carefully pour the cabbage mixture through the strainer into the empty jar, pausing to remove any solids that collect in the strainer while you pour.
- Once the second jar is filled with cabbage juice, cover it with plastic wrap and secure it in place. Store the jar in your refrigerator and it’s ready to drink whenever you like!
Restocking Your Cabbage Juice
When you notice your cabbage supply juice is running low, you can use the existing juice to make more and speed up the process!
To do this, simply follow the steps above, but add 125ml (½ cup) of cabbage juice to the jar before you start the fermentation process.
This speeds up the process dramatically and, rather than having to wait for 72-hours for your cabbage juice, it will be ready to use in just 24-hours!
This is because the cultures already exist, so it’s easier for them to grow at a rapid pace within the new batch.
Making cabbage juice without a juicer may be a time-consuming process, but the actual hands-on work is pretty minimal.
The main issue is waiting for the cabbage to ferment and produce the cultures that give the juice its amazing health benefits.
But, it’s certainly worth practicing a little patience as, in the end, you’ll get a digestive-system boosting juice that will work wonders for any stomach issues. And, you can do it all without having to invest in a juicer!