 The recipe calls for the ingredients to then be puréed in a blender, poured into a glass jar, covered, and left to ferment at room temperature for three days.Jillian Mai Thi Epperly, the creator of Jilly Juice, has claimed that salt is a "positive element" for the immune system, and that cabbage contains important probiotics and nutrients.She has recommended that individuals start consuming two cups of Jilly Juice per day, and increasing their consumption of it to up to 16 cups a day or a gallon a day.