Sauerkraut and Sauerkraut Juice
The Budwig Diet calls for a glass of sauerkraut juice (it’s much nicer than it sounds!); this is not the briny liquid but the pressed/juiced leaves of sauerkraut. This juice is an essential part of the Budwig Diet; a glass of sauerkraut juice is to be consumed before breakfast every morning. It is alkalising, rich in vitamins including C, enzymes and helps develop the good gut bacteria, health-promoting gut flora. The best juicers for sauerkraut are the masticating type or those designed to juice wheatgrass an dleaves.
For the Budwig Diet ideally the juice should always come from fresh, raw, unpasteurised sauerkraut. To get this you will probably have to make your own sauerkraut which is cheap and fairly simple if a bit laborious but good-quality bottled sauerkraut juice is an alternative.
Sauerkraut is cabbage that has been pickled by natural fermentation, mainly with lactic-acid bacteria. It is slightly salty, sharp and acidic. Well made, it is much nicer than it sounds.
Sauerkraut is can be eaten as a vegetable on the Budwig Diet; it makes a tasty addition to many meals.
Sauerkraut and its fermented relatives were originally developed to preserve vegetables and are a much-enjoyed treat on the continent – and almost all other parts of the world except the UK!
Even if you think you don’t like sauerkraut – it’s a very un-British food – by the time you have made your own and tried it a few times, you, your family and friends will probably love it.
Raw sauerkraut and juice helps alkalise the body for a healthy metabolism, it is a wonderful, rich source of prebiotic bacteria (good bugs), vitamins and minerals and is a great aid to a healthy digestive tract which is a important for your whole body’s health. For making Sauerkraut Juice first you must make your own Sauerkraut.
Marking you own sauerkraut is fun and you can make it to your own taste and vary it with the addition of other veggies for interest. See our make your own sauerkraut recipe.
Here are a few links for some more recipes and ideas about making sauerkraut:
Some scientific and historical information about sauerkraut
Fermenting-pickling/sauerkraut: historic and other info about sauerkraut
http://www.meatsandsausages.com/fermenting-pickling/sauerkraut : Scientific and geeky informational about sauerkraut and fermentation
Always juice fresh raw sauerkraut as the has the maximum goodness including all the beneficial live microbe and enzymes. Not the tins or jars of sauerkraut you buy in the shops.
When you have made your sauerkraut, either keep it in the fridge and use fresh within a few days, freeze in airtight containers, or store it in the crock you made it in ensuring you carefully replace whatever you are using to keep the air out of the sauerkraut by keeping the cabbage below the level of the liquid.