properties of cabbage juice
The healing properties of cabbage juice in stomach problems, prevention of atherosclerosis, an expectorant to treat lung diseases

The healing properties of cabbage juice have been known since antiquity. Over the years, this vegetable rightly has earned the title “king of vegetables”.

In folk medicine used mainly for the treatment of liver and stomach, as well as for overall body strengthening.

Among the types of vegetables at healing is white. Fresh cabbage is very difficult to store. Therefore, during the cold months is preserved salted or pickled. All varieties are suitable.

The most useful sauerkraut is made with whole chapters. Recently contents were found substances that prevent obesity and act protivosklerotichno.

The therapeutic effect depends on the manner and conditions of its storage. Best natural health drink is the juice of fresh cabbage. However, it can only be obtained in summer and autumn.

A similar effect, albeit smaller, there is cabbage soup. The juice of cabbage is a perishable product. Therefore must be prepared on the day of consumption.

In the dry mass of cabbage contains more vitamin U, so you can run twice a juice machine. Vitamin U is isolated from the juice of cabbage substance, so called so because of its healing effect on ulcers.

The juice of cabbage is actively used in the treatment of low acidity, cholecystitis and ulcerative colitis. In gastric ulcer does folk medicine recommended to drink cabbage juice, about 40-50 minutes before each meal for a month.

properties of fresh cabbage juice
Prevention against atherosclerosis recommended one cup cabbage juice

As prevention against atherosclerosis recommended one cup cabbage juice a day, in the morning on an empty stomach. Warm cabbage juice with a sugar at the same dose did recommended as an expectorant for the treatment of pulmonary diseases.

The juice of sauerkraut does not drain from the container once it acquires a pleasant sour taste. Typically, fermentation is carried out at a temperature of 18-24 ° C. Cabbage juice is separated from the fermented cabbage, poured into a glass jar and covered with a lid.

Allow to cool for about 2 hours, after which it is ready for consumption. Can be stored in bottles and jars. For this purpose, the precipitate was collected and its heated in an enamelled vessel to 80 ° C. Then packed into the chosen court and pasteurized.