Cabbage
1/4 cup homemade whey
1. First, fresh press your cabbage to make juice.
2. Add whey dripped from your yoghurt/kefir.
3. Ferment the juice for 24 – 48 hours at room temperature.
4. You will notice it will become slightly carbonated or effervescent. It is good to use a glass container that is sealed tight.
5. Be sure to release any gas build up in the bottle by loosening the jar and tightening it again during the fermentation process.
6. Store in the fridge.
