Rejuvelac Recipe

Again, this is with thanks to and esteem for Ann Wigmore.

We used purple cabbage, even before learning about betalains, as the color is so beautiful. When first making this, the rejuvelac is dark purple. When it is ready to use, it becomes magenta. I have not yet found out whether it has betalains, and it has something that makes it so beautiful!

You can either make this with a Vitamix or strong blender or with a juicer (or a crock and a baseball bat. I'm only giving instructions for the first two now.

The juicer is fast if You have one with a large hopper. Just cut and juice the cabbage, and then mix the cabbage with the pulp. Make sure to use the outer leaves, as that white stuff on them (that I always wiped off!) is actually the natural probiotic source. To make it quickly, add a powdered probiotic. (One that has been kept refrigerated where it was bought.) Shake the glass jar You've put it in, after covering.

Put in a warm place to ferment till the color changes. This can be done in several hours when the place is warm and a lot of probiotic is used.

With the blender/Vitamix, cut the cabbage in chunks and add to the blender which should have filtered water about 2/3's up when the cabbage chunks are in. While the Vitamix can take good sized chunks of cabbage, the less powerful blender will need You to cut the vegetables smaller, and especially if adding beets (as I am about to suggest) cut small and add while blending.

The rest of the directions are as above for making with juice and pulp.

The addition of beets adds betalains. Other additions are carrots, cauliflower, kale, broccoli. I tried a recipe for a Mom with a son with autism allergic to cabbage. It was made using cauliflower and kale, and it was fine. All the brassica family ferments well: cabbage, kale, collard, broccoli, cauliflower, brussel sprouts, etc.

This is very healthy sauerkraut/sauerkraut juice. It may be made with the vegetables meantioned just above chopped, like a kimchee or actual sauerkraut, so that is another recipe.

For a salty taste, seaweed or sea salt may be added. It's quite good without it though. And it is a good and economical way to make an expensive jar of probiotics last a long time.