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This fermented food is great for your gut and goes very well with sausages and mustard. Refrigerate and use within 1-2 months. All tip submissions are carefully reviewed before being published. Follow the steps below to learn how to make your own sauerkraut juice so that you can take advantage of this nutritious addition to your diet. Add any additional vegetables, like onions, and pulse. You should end up with a much-reduced volume of cabbage sitting in its own brine. Refrigerate and use within three months. The leftover juice can be added to other recipes, such as pork chops and apples. Use it in salad dressing and other sauces. amount of work? Layer the cabbage and the salt in the tub or bowl. Pack into a 3-Litre Airlock Fermenter. Learn how your comment data is processed. Sauerkraut juice is a raw, fermented veggie drink that is rich in the same live good microbes found in sauerkraut, only in much higher concentrations. Discard pulp. Cabbage pieces and any additional ingredients float freely. but I was hoping to start my own blog in the near future. Clean around the mouth of the jar with paper towel. Cut the remaining cabbage head in one-inch strips, lengthwise, to easily fit in your food processor with the “S” blade attachment. Save juice when you cook with sauerkraut. Your email address will not be published. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/82\/Make-Sauerkraut-Juice-Step-1.jpg\/v4-460px-Make-Sauerkraut-Juice-Step-1.jpg","bigUrl":"\/images\/thumb\/8\/82\/Make-Sauerkraut-Juice-Step-1.jpg\/aid2301281-v4-728px-Make-Sauerkraut-Juice-Step-1.jpg","smallWidth":460,"smallHeight":319,"bigWidth":"728","bigHeight":"505","licensing":"