A healthy probiotic tonic, easy to make and rich in vitamin-C and life giving, lacto-bacilli. It is a very helpful digestive. Always start with small quantities and increase very gradually to minimise die-off reactions. Use this regularly.

 

 

Quarter of a cabbage, purple or green, either will do

 

One tablespoon sea salt or Himalayan pink salt

 

1/4 cup of home made/dripped whey

 

Two litres of clean, de-chlorinated water

 

Please note: water.

 

While most homes have a water filtration system, no water filtration system clears chlorine from the municipal water in cities. Chlorinated water will inhibit the growth of the healthy lacto-bacilli that we are trying to multiply through fermentation. The chlorine in the water will hamper the process. For the same reason, it is much advisable to drink “purified” water at home. Avoid chlorinated water consumption.

 

Solution? In a large vessel, boil the water upto 15 minutes after reaching boiling point. Then, cool down the water. Boiling helps to reduce or completely get rid of the chlorine. Now your water is “purified” and safe for use in your ferments and for drinking.

 

Warning: only use stainless steel vessels to boil your water.

 

 

 

Two litre wide mouth glass jar

 

Wooden or bamboo chopping board

 

Stainless steel knife

 

Large stainless steel bowl

 

Pounding implement

 

 

 

Slice the cabbage thinly

 

Put it in the stainless steel bowl and pound it to get the cabbage to release some of its water

 

Add the salt and mix it in thoroughly

 

Add the whey and mix it further

 

Add this entire mix from the stainless steel bowl into the glass jar

 

Add the purified water to the jar leaving some room at the top for expansion. 

 

Shut the lid tightly and gently shake the jar

 

Leave it in a warm, dark place for fermentation for a week to ten days.

 

After this period, start consuming in very small quantities and gradually increasing. Use it regularly through life.