Because it stimulates the immune system, and prevents cancer growth, particularly in the breast, colon, lung and liver, before breakfast, we recommend a small glass of sauerkraut juice, 125 ml, on an empty stomach. A second glass in the evening is good, too, for its many benefits. You can buy bottled sauerkraut juice if you want to do things the easy way, or you can buy sauerkraut and extract the juice with a juicer or you can make it completely from scratch. Ursula Escher, author of A Day In The Budwig Diet, says the third option is best. Her book is the best for learning how to easily implement the Budwig Protocol. Here is how to make sauerkraut juice your self.

Tools Needed

You need 1 one or 2 medium sized cabbages. Two cabbages make enough juice for 30 days. You also need a cutting board, a large knife, sea salt, a large bowl, a kitchen scale, and a glass container to store your shredded cabbage in while it ferments.

Chopping The Cabbage

Peel and discard the outer leaves of the cabbage. Remove the next layer of leaves and save 2 or three leaves. Cut the cabbage in half and remove the nutrient rich core. Chop it up well or grate it. The core is very hard so it takes some time and effort to cut it up. It might be easier to cut it in half then in halves again and then into strips then chop the strips along the line until they are all chopped up in small chunks. A food processor makes it a lot easier.

Calculate Salt Amount Needed

Weigh the shredded cabbage you made and figure out 1% of the weight. If the weight is 1500 grams,for example, then multiply 1500 by .01. In this case 1% is 15 grams so you would need 15 grams of sea salt.

Fermentation Preparation

As you layer the shredded cabbage in a glass jar, (ceramic pots for sauerkraut making are best but not essential) gradually add the salt evenly, covering each layer as you go. You want the amount of salt you calculated to distribute evenly and you want it to be enough for the complete amount of cabbage. The salt is used to release water from the cabbage. It will come to the top. Add extra water if needed. A potato masher works well for mashing the cabbage as you go. Mash any large pieces especially. Get all of the air out of the pulp.

Place the saved leaves on top of the pulp. The shredded cabbage must be covered with water. Add extra water if needed to cover it.

Air causes the cabbage to spoil, so if you container is not completely filled with shredded cabbage put it in a plastic bag and fill it with water and seal out any air. Leave only a gap of 2 to 3 cm between the top of the bag and the lid. Seal the lid tightly. We use non reactive glass for our container. Clay or ceramic pots are also great for this.

Keep the container in a cool dark place. It should be ready in 3-4 weeks. When it is done fermenting put it in the refrigerator. To get the most juice run it through a juice extractor, bu don’t use a centrifugal juicer.

The fermented sauerkraut juice works well for digestion, is good for the immune system, and discourages the growth cancer tumors in the body, especeially colon, lung, breat and liver cancer. Pre-made bottled sauerkraut juice is very good too and much easier to prepare but fresh home made is best, if you don’t mind the extra work. 

Get sauerkraut juice, or sauerkraut or a juicer at my Budwig Protocol aStore Sign up for The Budwig Protocol News at http://www.johanabudwig.com