Fermented Vegetable juice

Fermented vegetable juice is a key component of the GAPS diet, providing beneficial probiotics and enzymes to aid in gut health. Here's a simple recipe to make fermented vegetable juice at home:

Ingredients:

• Organic Vegetables: Choose from cabbage, carrots, beets, celery, or a mix of your favorite vegetables.

• Sea Salt: Unrefined, such as Himalayan pink salt or Celtic sea salt.

• Filtered Water: Free from chlorine and other contaminants.

Equipment:

• Glass Jar: Mason jars work well.

• Fermentation Weight: To keep the vegetables submerged.

• Cheesecloth or Fermentation Lid: To cover the jar.

Instructions:

1. Prepare the Vegetables:

• Wash the vegetables thoroughly.

• Chop or grate them into small pieces.

1. Prepare the Brine:

• Dissolve 1-2 tablespoons of sea salt in 4 cups of filtered water. The exact amount of salt can vary based on personal preference and the type of vegetables used.

1. Pack the Jar:

• Place the chopped vegetables into the glass jar, packing them tightly to remove air pockets.

• Pour the brine over the vegetables, ensuring they are completely submerged. Leave about an inch of space at the top of the jar to allow for expansion during fermentation.

1. Weigh Down the Vegetables:

• Use a fermentation weight or a clean, non-metal object to keep the vegetables submerged under the brine.

1. Cover the Jar:

• Cover the jar with a cheesecloth secured with a rubber band, or use a specialized fermentation lid that allows gases to escape while keeping contaminants out.

1. Ferment:

• Place the jar in a cool, dark place at room temperature. Allow the vegetables to ferment for 3-10 days, depending on the temperature and your taste preference.

• Check the vegetables daily to ensure they remain submerged and to taste them for desired flavor.

1. Strain the Juice:

• Once the vegetables have fermented to your liking, strain the juice through a fine mesh strainer or cheesecloth into a clean jar or bottle.

• Store the fermented vegetable juice in the refrigerator. It can be consumed daily as part of the GAPS diet.

Tips:

• Temperature: Fermentation occurs faster in warmer temperatures. Aim for a consistent room temperature of around 65-75°F (18-24°C).

• Taste: Start tasting the juice after 3 days to monitor the flavor. It should have a tangy, slightly sour taste.

• Fermentation Time: Longer fermentation times will result in a stronger flavor and more probiotic content.
  

By making your own fermented vegetable juice, you can ensure it's free from additives and tailored to your taste preferences. Enjoy it as a healthful, probiotic-rich addition to your diet.

If you are ever unsure if a ferment is safe to drink go on the cautious side!