RECIPE!!! Straightforward
By the way please drink between two cups a day working your way up to a gallon a day relative to how well you manage your detox symptoms. Please read the pinned post regarding the full protocol it has the recipe and the protocol. I think you could do more than starting off with 2 cups, but some have Crohns disease or other digestive issues that cause throwing up, so that is why I went down that far.
ok everyone, you cannot mess this up as far as the recipe.
i changed the ratios to make it easier, and well, lol, it dawned on me how it actually comes out in the real time, assuming people pack their blenders the same way. Chop up Cabbage prior to measuring in measuring cup. Pack loosely, as packing tightly will yield your way more cabbage than water and salt however, PLEASE understand this is TRIAL and ERROR. You cannot mess up. You will figure it out. When you get about halfway up the jar when doing this recipe and you stop for a minute, let the jar settle for a second, and YOU see more cabbage than water and salt, lay off the cabbage and just add the water and salt. Not a big deal. You want it to be juicy and look 50/50.
2 cups cabbage
2 cups of water
1 tb of pink salt
Blend in Blender
repeat the process in the Gallon GLASS Jars or whatever you are using until you are about 1 inch from the top of the jar and then get a coffee filter with metal screw on lids using mason jars and leave on counter for 3 days in the kitchen which is about 65 to 72 degrees farenheit and if your kitchen is 20 degrees hotter than that, minus a day and check the ferment, if your kitchen is colder than 65 degreees, like about 5 or 10 degrees, add a day, and check your ferment. MIx and stir and put away in cold box. USE ALL PARTS OF THE LID, THE METAL THING AND RING AND THE COFFEE FILTER IS USED TO MAKE IT EASIER FOR OPEN AND CLOSING DUE TO SALT RUSTING THE METAL LIDS..tightly, obviously..
NEWBIES
If your kitchen is warmer than 72 degrees but still comfortable for you and your family, leave it for the full 3 days. Don't open sooner, esp if you doing this the first time. You have zero frame of reference of what your ferments look and smell like to make that decision you can open them sooner. It will not hurt your ferments if you leave it the full 3 days in a warm kitchen that is comfortable to you and the family and the pets.. do not stick in direct sunlight..
24 hour Ferment
Take a cup of the 3 day ferment and add it to the empty jars, one cup or so in each jar, add the recipe you see up top, repeat the process and then the process will only take 24 hours or less if you are in a hot climate or more if you are in Alaska. Quart jars, EXPERIMENT!! 1/4 cup, etc.. worst case scenario, wait 3 day.
Mold, only happens if you don't mix the expanded cabbage or or kale that is exposed to air when you open the lid and you leave it in the cold box for over a week, yso you mix and stir and set it in the cold box and get all the pieces under the brine, because anything under the brine will NOT mold. The live active cultures will kill pathogenic toxins. You can store this forever and make sure everything is below the brine
Yeast, is when air gets into the ferment due to an air leak and it is OK. Or, maybe the kitchen is too hot and you left the ferment out too long. NOT a big deal. It will just taste and smell like ammonia and that is fine, just mix it with other better smelling and tasting batches. This is going to be a life time so, its ok if you you mess up. <3 I will add this link to the PINNED POST
By the way you can store this almost forever just make sure everything is below the Brine and you mix and check for mold because any expose pieces even in a sealed environment will still mold because your drink is still fermenting even in the cold box
Please use the protocol times, temps and ratios, however,
If you leave it out an extra day or two, not a big deal, just mix an stir.
THERE IS NO NEED TO LEAVE IT OUT LONGER OUTSIDE THE COLD BOX TO MAKE IT "STRONGER".. CREATING MORE BACTERIA IS NOT THE POINT. LACTOBACILLUS GETS CREATED IN THE 3 DAYS AND TEMPERATURE AND RATIOS. NO DIRECT SUNLIGHT, AND SOME PEOPLE LEAVE IT IN THEIR FRIDGE FOR A WEEK, BEFORE DRINKING, THAT'S OK, JUST DON'T LEAVE IT ON THE TABLE INDEFINITELY UNLESS YOU ARE THERE TO MIX AND STIR EVERY DAY TO MAKE SURE NO MOLD HAPPENS.
IF YOUR FRIDGE QUITS ON YOU FOR ONE DAY, IT'S OK!!
THIS STUFF DOES NOT GO BAD, JUST MIX AND STIR AND COOL AND DRINK❤❤❤