Cabbage Rejuvelac: The Enzyme Drink

"Rejuvelac" is Dr. Ann Wigmore's living-drink.

It can be made with sprouted wheat, oats, barley, buckwheat, rye,

rice and other grains. Or, with red or green cabbage.

I chose cabbage, because of the simplicity of it.

I found my information online and in books.

I liked the fact that all I needed for Cabbage Rejuvelac

was one head of organic cabbage and water. My kind of recipe!

First I gave the cabbage a little rinse.

I cut out the core and chopped the rest into chunks.

With a high-powered blender, like my BlendTec,

you don't have to chop it too fine.

I stuck half of the cabbage into the blender-jar. About three cups.

I used half that amount of water. One and a half cups of distilled, or purified water.

Tap water has chlorine in it and that kills the good bacteria in the Rejuvelac.

I blended it until it was liquefied.

I poured it into a bowl. (Use glass, or ceramic, not plastic.)

Then I did the same thing with the other half of the cabbage.

I opened a bag of Cheese Cloth.

(That sounds like a snack that leaves the fingers orange,

but tastes mighty fine! Except for the 'cloth' part.

That's a little dry.)

I cut a piece, large enough to cover the bowl.

And cover the bowl I did.

It was suggested to always write the date on there, so that you don't forget.

(That would be me!)

Place the bowl, undisturbed, in a warm area for three to four days.

And wait...

And wait...

And wait.

On the third day, I opened my new Sprout Bag.

(I love new 'stuff'!)

Here is what I used to finish making the Rejuvelac:

Glass Mason Jars for storage, the Sprouting Bag stuck in the blender-jar,

and a mask that I wish I could have used the entire three days!

The room it was in smelled like a locker-room filled with dirty gym socks!!

Nasty! (Kidding about the mask.)

This is what it looked like. Innocent enough, right?

I poured it into the Sprouting Bag, while it was sitting in the blender-jar.

Then I squeezed the livin' daylights out of it.

I read that wearing gloves is a good idea, since we're dealing with bacteria.

I poured it into the Mason Jar. I ended up only needing one of them.

This is what the cabbage-pulp looks like. Some people use it for composting.

So - this is what one medium-sized head of cabbage gave me.

The directions say that if you save 1/4 cup of the Cabbage Rejuvelac,

you don't have to wait three days. Just use that as your 'starter'.

The nutrients from the Rejuvelac are 'pre-digested' nutrients now.

Proteins, vitamins and minerals have been broken-down by this

high enzymatic process.

Its rich source of friendly-bacteria will help to heal your digestive system.

Drink it before you eat.

It can also be used as a 'starter' for other fermented foods such as cheeses,

raw nut and seed sauces, and essence breads.

(Cheesecake anyone!!)

I took my first little sip, expecting it to taste as nasty as my house smelled -

But it was surprisingly nice!! And no odor!

It tasted a little like carbonated water, very fresh, with just a hint of cabbage.

Apparently, if it tastes sour, or weird in any way, it needs to be tossed-out.

Sooner, than later!

If you are a Candida sufferer, Rejuvelac may not be the drink for you.

For more information about Rejuvelac:

Sublethings

The Nourisher

Om Sai Ram

The next time I make it - I'm goin' for the odorless sprouts!!

There are SO many things to love!

I love "Followers" and comments too!

(Thank you!)

Signing off for now,

gabriele