A 1999 study published in the Lancet found that consumption of lacto-fermented vegetables was positvely associated with low rates of asthma, skin problems and autoimmune disorders in Swedish children attending a Wadorf school.1 One striking observation of ethnic cuisines is that rarely are meals eaten without at least one fermented food, often a drink.2 Cabbage is a vegetable that lends itself well to lacto-fermentation. It is teeming with lacto bacillus bacteria. No starter is needed for making rejuvelac.
Start one morning by blending together 1 cup distilled or purified water plus 3 cups of coarsely chopped, loosely packed fresh cabbage. Start the blender at low speed and then advance the blender to high speed and blend for 30 more seconds.
Pour into a jar, cover, and let stand at room temperature for 3 days.
After 3 days strain off the liquid rejuvelac. The initial batch of cabbage rejuvelac takes 3 days to mature, but succeeding batches take 24 hours each.
Each morning after straining off the fresh rejuvelac, blend together 1-1/2 cups of distilled or purified water plus 3 cups of coarsely ground, loosely packed fresh cabbage, for 30 seconds at high speed.
Pour it into a jar and add 1/4 cup of the fresh rejuvelac just strained off, cover, shake, and let it stand at room temperature until the next morning.
Cabbage rejuvelac can also be made without using a blender. Just chop the cabbage very fine and use 2-1/2 cups replacing the 3 cups in the recipe above with the same amount of water.
Good quality rejuvelac tastes similar to a cross between carbonated water and the whey obtained when making yogurt. Bad quality rejuvelac has a much more putrid odour and taste and should not be consumed. Avoid using tap water because chlorine will interfere with the production of the bacteria. Boiling tap water for 30 minutes uncovered will remove chlorine.
Refrigerate rejuvelac if it is to be kept overnight. Discard any rejuvelac on hand 24 hours after it is poured off the cabbage.
Taking Rejuvelac - Drink each day’s rejuvelac during the course of the day by taking 1/2 cup three times per day, preferably with meals.
To implant a healthy population of lactobacteria in the intestinal tract take rejuvelac for 1 to 3 months. The value of rejuvelac should not be confused with that of freeze-dried acidophilus. Rejuvelac contains live lactobacteria but freeze dried lactobacteria die in a few weeks’ time.
People who have candida are very sensitive to yeast so they should make a new batch every time, but they could start 3 jars 3 days in a row so they do not run out.
References
- Sally Fallon with Mary G Enig, PhD, Nourishing Traditions, New Trends Publishing 2001
- Claude Aubert Keeping Food Fresh: Old World Techniques & Recipes Chelsea Green Publishing Company 1999
Bee Wilder has a wealth of knowledge and experience both as a former sufferer of candida and convenor of the candida support group. Since the 1980s when Bee could eat only a few types of foods and was so sensitive to yeasts she had to adminster herself an allergy shot every day, she has not only fully recovered but now is more robust than ever. Bee lives in Calgary, Alberta, Canada and continues to research natural health and nutrition. She is available for advice via email.
To explore this topic further we recommend…
The Yeast Connection : A Medical Breakthrough
Candida Albican Yeast-Free Cookbook, The : How Good Nutrition Can Help Fight the Epidemic of Yeast-Related Diseases
Complete Candida Yeast Guidebook, Revised 2nd Edition : Everything You Need to Know About Prevention, Treatment & Diet
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
About the Author...
Bee Wilder has a wealth of knowledge and experience both as a former sufferer of candida and convenor of the candida support group. Since the 1980s when Bee could eat only a few types of foods and was so sensitive to yeasts she had to adminster herself an allergy shot every day, she has not only fully recovered but now is more robust than ever. Bee lives in Calgary, Alberta, Canada and continues to research natural health and nutrition. You can find more articles and support at her website: Healing Naturally by Bee
Jul 7th, 2004 at 2:50 am
This is the first non-cereal grain rejuvlac I’ve seen. Is it also possible to make rejuvelac with legumes? If possible, please reply to my email addy.
Aug 20th, 2004 at 8:47 am
This would be a great recipe to supply to Indigenous Australians with their disasterous Chronic incidence especially diabetes. They used to use fermentation practices in the preparation of their original food. Cabbage is easy to obtain year round, cheap and generally keeps well. And they do have access to rainwater.
Is this recipe in your Nourishing Traditions, I don’t have a copy handy to check for another 3 weeks.
Feb 17th, 2005 at 12:40 am
I do have candida, can you help me out how should I take this drink not to have any adverse reaction.
thanks a million
Apr 5th, 2005 at 5:46 am
I have found this cabbage rejuvelac a wonderful stumach settler. I get acid refux very easily and by sipping my rejuvelac or eating the formented cabbage I have relief instantly. I have only just strarted out on this adventure and know there are other surprises on the way. Thank you for making this available.
Oct 19th, 2005 at 11:12 am
I came across your article about cabbage rejuvelac and have been culturing/drinking it for 6 days. Is lactobacteria a general name for many strains of “friendly bacteria” desired in the intestinal tract? What is the difference in lactobacteria and acidophilus your article mentions. Why might I use the cabbage rejuvelac instead of taking human cultured probotics? Would the lactobacteria be similar or the same as that found in kefir or yogurt?
I was reading an article about whole leaf aloe vera. It was highly rated and advised has anti fungal, antibacterial, detoxing properties . As I have started to drink the cabbage rejuvelac I was wondering if the aloe vera would also kill off the beneficial bacteria that I am currently trying to culture in my intestinal tract.
Thank you,
any information is appreciated
Pat Brogan
Oct 20th, 2005 at 9:49 pm
Dear Pat,
Acidophilus is one of the many types of lactobacillus, usually derived from dairy. If you see L. in front of a name like plantarum, caseii or brevis, they just are different forms of lactobacillus, i.e. Lactobacillus plantarum, Lactobacillus caseii, Lactobacillus brevis, etc. 99% of the good bacteria in the small intestines is lactobacillus, and cabbage rejuvelac is loaded with many different kinds.
Yogurt and kefir also contain different kinds of lactobacillus, however most candida sufferers do not tolerate them very well. It may be due to the lactose (sugar) in them, but many do do well on homemade yogurt and kefir that has been fermented long enough to remove most of the lactose, so I believe it is the proteins in dairy which cause the problem. This is because most candida sufferers have poor digestion.
About aloe vera, even though it is antifungal I do not believe it kills off friendly bacteria. I do not recommend aloe vera as an antifungal because there are so many other foods that are much more effective. They also do not kill friendly bacteria, i.e. coconut oil, raw crushed garlic, oil of oregano.
For much more information about the candida diet, antifungals and probiotics please go to my Candida Support Group at: http://groups.yahoo.com/group/candidasupport
There you will find a very large library of information.
The best in health, Bee
Oct 24th, 2005 at 8:41 am
The proteins in pasteurised milk are changed by the process of pasteurisation. They become very difficult to digest even with added lactobacillus. Making yoghurt from raw milk will abate this problem. Milk is such a dense source of nourishment, it is a real pity to avoid it. While pasteurised milk is virtually a poison and should not be consumed by any human, raw milk is truly the super food our ancestors promise. Try to find it locally. Who knows, your trouble with digesting milk may just disappear when you eat it in its traditional form.
Apr 20th, 2006 at 3:57 pm
I found your article very good. I am on the net to see how deadly it is to consume pasteurised yoghurt. I eat only cert organic food and do consume a little yoghurt pasteurised. I have found that i have no more trouble with condidia and i don’t have a problem that i know of digesting it, so is it going to harm my arteries as i know it becomes a hard mineral to digest?
Apr 21st, 2006 at 7:39 pm
Dear Elaine,
Yogurt doesn’t harm arteries, but most candida sufferers do better if they do not consume it in any form (even from good raw milk). Even though yogurt contains many beneficial bacteria for the intestines, it still contains sugars. Even when it is homemade where it is fermented long enough to remove a lot of lactose, the fermentation process changes lactose into galactose so you are still eating sugars.
Cabbage rejuvelac is the best probiotic you can have, and it also aids digestion.
To find out more about how to cure candida go to my Candida Support Group at:
http://groups.yahoo.com/group/candidasupport
The best in health, Bee
Jun 25th, 2006 at 2:48 pm
hii, i just wanted to know how can i be sure that it is fermentef alright, how does it taste or smell(it tasted for me a bit acidic and have bad odour is that ok) .
is it better taken before or after meals
thanks
Jun 26th, 2006 at 1:33 pm
Dear Ahmed,
Like the recipes states: “Good quality rejuvelac tastes similar to a cross between carbonated water and the whey obtained when making yogurt. Bad quality rejuvelac has a much more putrid odour and taste and should not be consumed.” It shouldn’t taste offensive. Even babies love it when it is fermented correctly. Do ensure you’ve used chlorine-free water and that it is kept at room temperature which is 69-73 degrees Fahrenheit. If it is too hot it may not turn out right. If the weather is very hot where you live you might need to keep it in a cooler place that just on your kitchen counter, but do not refrigerate it.
Taking it with meals is best.
The best in health,
Bee
Jul 4th, 2006 at 11:26 am
Hello I tried the recipe on the site but still am unsure about some of the directions given and the rejuvalacs taste. Its taste is a bit acidic, like vinegar with the consistency of applesauce (kinda thick) and smells like farts and cabbage. I have never had the whey from yogurt but its taste is nowhere near carbonated water either.
here what i did using the directions above
I washed the cabbage in unfiltered non distilled water then dried and packed the cabbage into my measuring cup to make 3 cups. I did use ablender and for the water i used deer park waited 72 hours then proceeded with the directions given on the site.
despite the odour (which wasn’t that bad) i havnt had an upset stomach or anything thats usually associated with drinking something thats gone rotten
if you have any explanation as to what went right or wrong i’d luv to hear from ya , thanx
Jul 4th, 2006 at 10:14 pm
Hi there,
It sounds like your batch was okay. Like the recipe says it should be left in room temperature, which is 20 to 25°C (68 to 77°F). It may turn out different if the temperature is too hot, or too cold. My brother made it and after the 1st morning he thought it was too hot in his house so he moved it to his trailer, where it was closer to room temperature, and his 2 batches turned out fine.
I think your batch would still be safe to drink. Don’t forget to save 1/4 cup for your next batch, which only takes one day because it has a “starter.”
The best to you,
Bee
P.S. I own a Candida Support Group at:
http://groups.yahoo.com/group/candidasupport
which contains numerous articles that you might find interesting and informative. My group is mostly about how to heal the body naturally.
Jul 7th, 2006 at 6:23 am
Thank your for responding Bee, After reading the instructions again more thoroughly I realized that infact I wast drinking the starter along with the rejuvalec when I should have been drinking what has been strained off ( how obvious)and i should save the remainder of the green goop for my next batch and then likewise with the other batches and so on and so on. should i ever have to start over or can i keep using the green goop of every 24 hour batch created ?.anyways thank you for the recipe
God bless! :)
Jul 7th, 2006 at 7:28 am
With all fermenting, it’s up to your taste. If it starts getting too weak or too fermented your nose will tell you. Have you ever heard the story about the explorer travelling with african natives. They came across the rotten carcass of an elephant. The smell was atrocious. The natives began eating it excitedly, apparently it was a real delicacy. The explorer, shocked, asked how could they eat anything that smells so bad. They replied, “we don’t eat the smell”. Sandor Katz says what is fermented and what is rotten is largely a matter of taste.
Joanne
Jul 15th, 2006 at 12:00 am
Thank you for your website, I got a lot of useful information on it.
I would like to ferment mushrooms. I have done several searches on the internet and can’t find any information on how to do it. I was thinking of using apple cider vinegar. Do you know anything about fermenting mushrooms?
Thanks, Mary
Jul 15th, 2006 at 9:34 am
Hang in there Mary, I’ll just go ask Sandor Katz, probably the most knowledgeable fermenter in the world. We’ll get back to you.
Joanne
Jul 18th, 2006 at 6:42 am
Mary,
The words of the fermenting guru himself:
i’ve included shiitake mushrooms as an ingredient in kimchis, but never done them on their own. i would pickle in a brine rather than with vinegar so the lactobacilli could break down the mushroom nutrients.
sandor
Let us know how you go. We love hearing fermenting stories.
Blessings
Joanne
Sep 7th, 2006 at 9:22 pm
I’m very confused with this recipe.
Does one re-use the original 3 cups cabbage,
or does one use a new batch of fresh cabbage
each day?
If it’s to be re-used, then how long can you
go on using the same cabbage for ?
Please clarify!
Sep 9th, 2006 at 10:51 pm
Hi Jenna,
You do not keep using the same cabbage in subsequent batches. Each batch is made with fresh cabbage and fresh water. The 1st batch is fermented 3 days but subsequent batches are fermented only 1 day because 1/4 cup of rejuvelac liquid (acts like a starter) is added to them. The cabbage can be discarded after making each batch or you can make kimchi (Korean Sauerkraut) with it.
I hope that helps.
Bee
http://groups.yahoo.com/group/candidasupport
Nov 9th, 2006 at 2:57 am
Does it matter what you cover the jar with?
I covered mine with cheese cloth and a rubber band because when I tried to make kombucha, that’s what the recipe said to use. I didn’t see anything in this recipe that specified to use cheese cloth or a regular jar lid. It just says “cover”.
Let me know if I can use cheese cloth or if I should use an airtight jar lid, and what the difference is between each. I have yet to taste my rejuvelac.
Dec 9th, 2006 at 9:56 am
what about the scenario of the rejuvelac smelling bad but tasting good ???
Mar 24th, 2007 at 4:30 am
“People who have candida are very sensitive to yeast so they should make a new batch every time, but they could start 3 jars 3 days in a row so they do not run out.”
Hi Bee,
Why should people with candida make a new batch every time? Is this due to possible mold and yeast forming in the cabbage rejuvelac?
Thanks in advance,
Sean
Aug 25th, 2007 at 5:01 am
Dear all,
I have just learned to lactoferment veggies with whey from yogurt, making pickled cucs, saurkraut, Mexican cortida, gingered carrots, whatever I have in the garden. So easy, creative, nutritious, tasty and consuming less time and energy compared to regular canning. And if it gets bad, you will really know - you dont wanna eat it at all, so it is a easy way to know if it is dangerous or just very sour and different for our taste/smell.
Can you use rejuvelac (from wheat or cabbage or whatever) instead of whey for preserving vegetables? That would be good for vegans, milk intolerance, or when you are out of yogurt.
Thanks, Malin
Aug 25th, 2007 at 8:55 am
Great idea Malin. You can also use Grainfields drink. How about some recipes? Want to start your own blog and share your journey with us?
Oct 4th, 2007 at 7:40 am
Hi I think I need help with this cabbage thing
I mixed the proportions as stated in the recipe .
Second day has arrived and there is just a plie of mush fermenting nicely, but there is no water in it just mush.
Do you add more water to this , or do you put some mush into a glass and add water to it making the so called drink that one is suppose to consume with each meal?
Awaitinng ur reply
Kurrliee
Jan 1st, 2008 at 6:04 pm
SORRY, I WAS JUST WAITING FOR YOUR REPLY. BUT YOU MENTIONED THAT ACIDOLPHOLIS IS NOT GOOD BECAUSE OF TOO MUCH LACTIC = SUGAR. I’LL JUST STICK TO CABBAGE AND RYE REJUVELAC. ANY OTHER SUGGESTIONS?
Jan 14th, 2008 at 7:16 pm
I had a severe case of candida some years ago, and spent a fortune on naturopaths, special diet and medications. As long as I stuck to the (very restrictive) diet I was OK, but the candida developed again when I ate dairy or fats.
Then I saw a homeopath, who did a simple 5 minute zinc test. It turned out I was very deficient in zinc, and a short course, combined with hydrochloric acid,did the trick I can now eat what I like - dairy, fats. whatever. Auatralian soils ar verydeficient in zinc, so not enough in our food - don’t know if this applies to elsewhere.
so, as long as I take a zinc supplement, I am fine. Hope this may help some of you.
Dec 9th, 2008 at 9:40 pm
Informative and accurate.I have been very ill with mercury toxicity from amalgams and have found fermented cabbage very helpful in restoring sanity to my failing digestive processes. We need to demystify this entire fermentation business for the benefit of the general public…
May 14th, 2010 at 3:13 am
For Cabbage rejuvelac, you mentioned blend cabbage and water and cover, cover means - cover tightly with lid or cover with breathable wire mesh.
Aug 5th, 2010 at 8:18 am
I have begun to make Rejuvelac for the benefit of my stomach, however I have no problems with candida, so am I good to go taking this stuff??
I just realized, reading your article, that one must destroy Rejuvelac after 24 hours and I’ve had it around for days. Good thing I’m healthy or God only know what would happen to me……hehe…..
In any case, your article and the information of your patrons was really enlightening, so thank you so much and I’m off to make a new batch of this lovely stuff.
ONe question though, I drink a small glass of Kefir in the am and then Rejuvelac in the evening, although I will endeavor to drink it 3 times a day now. So, in your opinion, is this regime ok, or should I be doing something different? I have recently begun a Raw Food regime and am having amazing results, from my skin and hair as well as a rash, that was diagnosed as ‘mine forever’ is gone, baby gone……
I want to make sure that I’m getting enough probiotics into my system…and can one have too much probiotics?
Thanks so much for your wonderful information, great help….
Marilyn