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Body Ecology, Inc.

Another Delicious Cultured Veggie Recipe

One important secret to making really delicious cultured veggies is to use freshly harvested, organic, well-cleaned vegetables. After washing the veggies, spin them dry. It's essential that you scald your equipment in boiling water before you use it!

Ingredients

  • 1 head green cabbage, shredded in a food processor
  • 1 bunch kale, chopped very finely by hand
  • 5 or 6 collard leaves chopped very finely by hand
  • ½ head cauliflower, broken in tiny florets, or chopped very, very small
  • 2 to 3 carrots, shredded in a food processor
  • 2 to 3 cloves garlic, peeled and minced
  • 1 Tbsp. celery seeds
  • 1 Tbsp. dried oregano
  • ½ Tbsp. dried basil
  1. Using a starter culture to ensure a perfect and potent product
  2. Dissolve a package of Body Ecology Veggie Starter Culture in ¼ cup warm (90 degrees F) filtered water.
  3. Add Body Ecology's EcoBloom to feed the starter if desired. You might also use a ½ tsp of Rapadura sugar or a bit of honey.
  4. Let this starter mixture sit for approx. 20 minutes or longer while the L. Plantarum and other bacteria wake up and begin enjoying the sugar.
  5. Add this starter culture to the brine in step 3 below.
  6. Begin preparing vegetable mixture.
  7. Combine all veggies, seeds, and herbs in a very large bowl.
  8. Remove approx ½ of the above mixture and put into a blender.
  9. Add enough filtered water to blender to create a "brine" the consistency of thick juice.
  10. Blend well then add starter culture above to this brine.
  11. Add brine with culture back into veggies, celery seeds and herbs from step one.
  12. Mix together well. Note: If your blender is small you may have to do step 3 in two batches but you only need to add the starter culture once.
  13. Pack mixture down into as many pint or quart sized glass jars as necessary to hold all the mixture. Use a potato masher or your fist to pack veggies very tightly. You want to force out most of the air.
  14. Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
  15. Roll up several outer cabbage leaves into a tight "log" and place them on top to fill the remaining 2-inch space. Clamp jar closed, or screw on lid very tightly.
  16. Let veggies sit at approx 70 degrees F or room temperature for at least a week. Two weeks may be even better. Refrigerate to slow down fermentation.
  17. Veggies will keep in the fridge for many weeks, becoming softer and more delicious as time passes!
  18. Eat at least ½ cup of cultured veggies with every meal and...enjoy!

© 2015 Body Ecology, Inc. All Rights Reserved.

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Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. Information on this web site is provided for informational purposes only and is a result of years of practice experience by the author. This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information on this web site for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read on this web site.

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