The sauerkraut juice is so called because it is a blend of many cruciferous vegetables, among which Brussels sprouts, cauliflowers are and a high concentration of cabbage. This is an ancient technique of fermentation, preserving cabbage and one of the world’s oldest remedies for varieties of health conditions.
Traced as far back as the fourth century B.C, the ancient Chinese made the most use of this health solution. In fact, it is believed that the Chinese mixed shredded cabbage leaves with rice wine, and 100 years later, this recipe was introduced into Europe by Genghis Kahn. The Germans approach to this juicing is quite different, they salted the shredded cabbage, and left them in barrels filled with water. Read More