If you're interested in trying it, here is the recipe!
The ingredients are:
2 cups of organic green cabbage, coarsely chopped
2 cups of distilled water
1 tablespoon of Himalayan pink salt
To make it:
1. Fill a blender with the chopped cabbage
2. Add the 2 cups of water and salt.
3. Blend carefully by starting at low speed and then to high for 10 seconds or less – you don’t want puree, you want small pieces
4. Pour the blended mixture in a mason jar jar making sure to leave at least one inch from the top for expansion.
5. Cover the jar securely with the lid
6. Let mixture stand at room temperature for 3 days (around 72ยบ F)
7. After 3 days strain to separate juice and pulp
8. Place fermented cabbage juice in the refrigerator
The recommended dosage is 1/2 cup of the juice diluted with an equal amount of water 2 times a day.
WARNING: THIS POTION CONTAINS A GREAT DEAL OF SALT, MUCH MORE THAN THE RECOMMENDED DAILY DOSAGE AND DR.PHIL WAS ADAMANT ABOUT THE DANGER OF INGESTING THAT MUCH SALT DAILY, SO IF YOU WANT TO GIVE IT A TRY, YOU MAY WANT TO CONSIDER USING A TEASPOON OR LESS OF SALT INSTEAD OF THE TABLESPOON CALLED FOR IN THE RECIPE!
The ingredients are:
2 cups of organic green cabbage, coarsely chopped
2 cups of distilled water
1 tablespoon of Himalayan pink salt
To make it:
1. Fill a blender with the chopped cabbage
2. Add the 2 cups of water and salt.
3. Blend carefully by starting at low speed and then to high for 10 seconds or less – you don’t want puree, you want small pieces
4. Pour the blended mixture in a mason jar jar making sure to leave at least one inch from the top for expansion.
5. Cover the jar securely with the lid
6. Let mixture stand at room temperature for 3 days (around 72ยบ F)
7. After 3 days strain to separate juice and pulp
8. Place fermented cabbage juice in the refrigerator
The recommended dosage is 1/2 cup of the juice diluted with an equal amount of water 2 times a day.
WARNING: THIS POTION CONTAINS A GREAT DEAL OF SALT, MUCH MORE THAN THE RECOMMENDED DAILY DOSAGE AND DR.PHIL WAS ADAMANT ABOUT THE DANGER OF INGESTING THAT MUCH SALT DAILY, SO IF YOU WANT TO GIVE IT A TRY, YOU MAY WANT TO CONSIDER USING A TEASPOON OR LESS OF SALT INSTEAD OF THE TABLESPOON CALLED FOR IN THE RECIPE!