Rinse your purple cabbage under cool running water and use a produce brush to gently scrub the outer leaves. Remove any wilted or damaged outer leaves by peeling them away.

Slice the cabbage in half from top to root end using a sharp knife. Cut each half into quarters, then slice those quarters into chunks roughly 2 to 3 inches in size.

Set up your juicer near a sink or large bowl to catch the pulp, and place a glass or pitcher under the juice spout. Prepare your juicer according to the manufacturer's instructions.

Feed small handfuls of cabbage chunks into your juicer at a slow, steady pace rather than rushing it all in at once. Continue until you've processed your entire head. You should end up with roughly 2 to 3 cups of fresh juice.

Pour the juice into your glass and take a sip to check the flavor and thickness. If the juice feels too thick or concentrated, stir in a splash of filtered water at a time until you reach your preferred consistency.

Sprinkle just a tiny pinch of sea salt into your juice and stir well, tasting as you go.

Drink your juice right away for maximum nutrients and the freshest flavor. If you need to store it, cover it tightly and refrigerate, consuming it within 24 hours for best results.