How to Make Cabbage Tonic

Fermented cabbage is very high in vitamin C which is essential for healing a leaky gut. This cabbage tonic can be taken from the beginning of the Intro Diet of GAPS. Use this tonic daily to help change your gut flora. As with all probiotic foods, make sure you begin with only a small amount, about a tablespoon at a time, keeping an eye out for symptoms of die off. If none are present, you can continue gradually increasing your daily amount and the frequency that you consume this tonic throughout the day.

Fermented cabbage is very high in vitamin C which is essential for healing a leaky gut. This cabbage tonic can be taken from the beginning of the Intro Diet of GAPS. Use this tonic daily to help change your gut flora. As with all probiotic foods, make sure you begin with only a small amount, about a tablespoon at a time, keeping an eye out for symptoms of die off. If none are present, you can continue gradually increasing your daily amount and the frequency that you consume this tonic throughout the day.

When you do ferments, your intention and energy really does affect the taste of the ferments. If you’re stressed, it will show in the food. Do ferments at a time that you’re relaxed and enjoying being in the kitchen. If this is not your mindset, take a couple minutes to reset, thinking about how this work is bringing such amazing health and healing to your body and your family. After your mindset is set, smile and preparing your ferment!

When doing ferments, it is important to hand wash your jars. A lot of dishwashers leave a film of soap, even if you’re using a natural soap. Make sure you rinse your jar well with hot water. It’s not necessary to sterilize your jar; we’re not canning. Fermentation creates a live food that will take care of the bad bacteria.

Tidbit from Nourishing Traditions: “Add ¼ - ½ tsp cayenne pepper to 4 ounces of cabbage tonic for a gargle and sore throat remedy.

This recipe is based on the Nourishing Traditions cookbook by Sally Fallon on page 614.

Ingredients for Cabbage Tonic:

  • ¼ Organic Green Cabbage

  • 1 tsp Sea Salt

  • ¼ Cup Whey

  • Filtered Water

Directions for Cabbage Tonic:

How-to-make-cabbage-tonic-directions-for-cabbage-tonic-gaps-diet-gaps-protocol-cabbage-drink-fermented-cabbage-beverage-northern-colorado-holistic-health

Shred cabbage finely with a knife. You want small even pieces so it ferments evenly. (Similar to cutting onions for even cooking.)

Add cabbage and salt to a bowl.

How-to-make-cabbage-tonic-directions-for-cabbage-tonic-gaps-diet-gaps-protocol-cabbage-drink-fermented-cabbage-beverage-northern-colorado-holistic-health

Using your hands, squish the cabbage for about a minute.

Let the cabbage sit for five minutes.

How-to-make-cabbage-tonic-directions-for-cabbage-tonic-gaps-diet-gaps-protocol-cabbage-drink-fermented-cabbage-beverage-northern-colorado-holistic-health

Squish the cabbage again for a minute.

Put cabbage in a 2 quart jar with whey.

How-to-make-cabbage-tonic-directions-for-cabbage-tonic-gaps-diet-gaps-protocol-cabbage-drink-fermented-cabbage-beverage-northern-colorado-holistic-health

Add enough water to fill the container.

How-to-make-cabbage-tonic-directions-for-cabbage-tonic-gaps-diet-gaps-protocol-cabbage-drink-fermented-cabbage-beverage-northern-colorado-holistic-health

Cover tightly.

Leave at room temperature for 2 days before transferring to the fridge.


Cabbage Tonic

Author:
prep time: cook time: total time:

ingredients:

  • ¼ Organic Green Cabbage
  • 1 tsp Sea Salt
  • ¼ Cup Whey
  • Filtered Water

instructions:

How to cook Cabbage Tonic

  1. Shred cabbage finely with a knife. You want small even pieces so it ferments evenly. (Similar to cutting onions for even cooking.)
  2. Add cabbage and salt to a bowl.
  3. Using your hands, squish the cabbage for about a minute.
  4. Let the cabbage sit for five minutes.
  5. Squish the cabbage again for a minute.
  6. Put cabbage in a 2 quart jar with whey.
  7. Add enough water to fill the container.
  8. Cover tightly.
  9. Leave at room temperature for 2 days before transferring to the fridge.
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