As fermented foods have grown in popularity, the quality and availability has also increased. Now, some brands even sell just the juice which is exactly what we’ll need to make this yummy quaff. If you make your own, simply save the liquid from the bottom of your jar. Or if you’ve become addicted to that salty, pickle-y flavor, pick up a bottle and give this recipe a try.
Full of probiotics and good organisms, kraut juice is quite simply the salty brine leftover as the liquid is osmosed out of the cabbage. So rather than toss the liquid, combine it with some water for refreshment you will savor.
The probiotics from the juice along with the salt help replenish electrolytes that may be lost on hot days or from working out. Replace any sugar laden “energy” drinks with this for bacteria powered refreshment that will help you recover without excess calories or sugar.
Yield 16 ounces
Supplies
- 16 ounces of filtered or spring water
- 2 tablespoons of kraut juice, any flavor
Recipe
- Combine water and kraut juice in a bottle or glass.
- Stir or shake.
- Add more kraut juice or water until you have a lightly salty yet refreshing beverage.
“I have a cautionary tale from the world of kraut juice. While traveling last summer on book tour in Iowa, I was depleted from not having my usual ferments handy. So when I stumbled upon a health food store that had kraut shots, I bought a bottle and promptly guzzled half of it because it was so tasty and my body was desperate for good bugs. Needless to say, I enjoyed a “mini-cleanse” that night due to my over consumption. Remember, “too much of a good thing” is still too much! “ ~ Kombucha Mamma
