Peel off the outer leaves of the cabbage. You should remove any leaves that are discolored or wilted.
Feed the cabbage wedges through a juicer with a mincing screen. If you don’t have a juicer, you can shred the cabbage in a food processor or grate it by hand.
Put the shredded cabbage into a medium sized bowl.
Add the salt and the apple juice and mix well.
Press the mixture into a 1 pint (.473 L) Mason jar or other glass container that has a tight fitting lid. Fill the jar to just under the rim with the shredded cabbage.
Use a spoon to press the cabbage down into the jar so that there are no air pockets. Add more cabbage, if needed, to fill the jar almost to the top.
Add water to bring the mixture up to the brim of the jar. You want to leave just enough room to be able to screw on the lid.
Screw the lid onto the jar. Make sure it is screwed on tightly; you may have to remove bits of cabbage from the jar’s threads in order to get a tight fit—simply run a clean, wet cloth around the threads.
Set the jar in a bowl. The cabbage will start fermenting and flow down the sides of the jar, so keeping the jar in a bowl will keep your countertop clean.
Let the juice ferment for 5 or 6 days.
Unscrew the lid and pour the sauerkraut juice into a glass. It’s best to drink it all right away, but if you can’t, cover any remaining juice and refrigerate it.
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