The organic juice fermented cabbage, consists of the natural sap from the leaves of cabbage that have been fermented and seasoned by the addition of 1-2% of sea salt (this is very important to use small percentage of sea salt in the process fermentation because otherwise it may happen a biodegradation or putrefaction). The lactic acid content of juice fermented cabbage is especially valuable because it retains the minerals present in raw cabbage. A glass of juice fermented cabbage before meals is refreshing aperitif and easy to digest; Soften depositions and the digestion process.