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Cabbage Tonic

Updated: May 3

For those needing to have a higher amount of a cabbage tonic than you can strain off a normal sauerkraut. This is a useful tool for families that are wanting to do a GAPS tonic with multiple people in the same home.




Cabbage Tonic

1⁄4 organic green or other cabbage
1 tablespoon sea salt
1⁄4 cup whey (see below)
filtered water

Shred cabbage finely with a stainless steel knife and place in stainless steel bowl.
Pound briefly with a meat hammer or wooden pounder.
Place in a 2 quart ball jar with other ingredients. Fill with water to the shoulder of the jar, leaving about 2 inches of space between the tonic and the lid.
Cover tightly and leave at room temperature for 2 days, or until the lid is taut when you try to push it down.
Transfer to the refrigerator to store.
Drink small amounts throughout the day to improve intestinal flora.

NO SALT Option
Exclude salt and add an additional 1⁄4 cup whey

How to make “quick whey”
1 quart good quality plain organic whole yogurt or kefir, preferably homemade
1 strainer, preferably cone-shaped
cheese cloth or tea towel
2 cup liquid measure or bowl to fit strainer
Place strainer in liquid measure. Line the strainer with 2 layers of cheese cloth or a tea towel.
Spoon yogurt or kefir into strainer. Whey will drip into the liquid measure and cheese will remain in the strainer.

Leave on the counter to strain for 12-36 hours. The longer you drip, the firmer the cheese.
Note: One quart of yogurt will yield about 2 cups of whey and 1 cup of yogurt cheese. Store whey and the cheese in a glass jar in the refrigerator. Whey will last up to 6 months under refrigeration.
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