It is tradition to start the process at the beginning of October, when there is a big amount of cabbages. Vegetables, fully covered by water in order to isolate them, are left fermenting in proper containers. During the process it is necessary to watch over the water: if there are bubbles, it means that the natural bacterias are fermenting and they will create a foam; this needs to be removed and replaced with fresh water.
After about two months, the “juice” is ready, full of vitamins and all of his beneficial effects. Cabbage is rich in vitamin B, C1 and minerals. It contains also fibers, it purifies the organism and regularizes the metabolism.