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!
- 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
- Using a starter culture to ensure a perfect and potent product
- Dissolve a package of Body Ecology Veggie Starter Culture in ¼ cup warm (90 degrees F) filtered water.
- 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.
- 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.
- Add this starter culture to the brine in step 3 below.
- Begin preparing vegetable mixture.
- Combine all veggies, seeds, and herbs in a very large bowl.
- Remove approx ½ of the above mixture and put into a blender.
- Add enough filtered water to blender to create a “brine” the consistency of thick juice.
- Blend well then add starter culture above to this brine.
- Add brine with culture back into veggies, celery seeds and herbs from step one.
- 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.
- 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.
- Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
- 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.
- 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.
- Veggies will keep in the fridge for many weeks, becoming softer and more delicious as time passes!
- Eat at least ½ cup of cultured veggies with every meal and…enjoy!