
CULTURED VEGETABLES
Cultured vegetables are like a probiotic salad. Always try to use freshly harvested, organic, well-cleaned vegetables. After washing the veggies, spin them dry. Clean equipment is essential. Scald everything you use in very hot water.
Version 1 - Weight loss plan
3 heads green cabbage, shredded in a food processor
1 bunch kale, chopped by hand
(optional):
2 cups wakame ocean vegetables (measured after soaking), drained, spine removed, and chopped
1 Tbsp. dill seed
Version 2 - Weight loss plan
2 cups kohlrabi ocean vegetables - drained, spine removed, and chopped
2 cups celery, chopped by hand
3 inch piece ginger, peeled and chopped
6 cloves garlic, peeled and chopped
3 green apples, peeled and chopped
Version 3 - Maintenance plan
3 heads green cabbage, shredded in a food processor
6 carrots, large, shredded in a food processor
3 inch piece ginger, peeled and chopped
6 cloves garlic, peeled and chopped
TO MAKE CULTURED VEGETABLES
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Combine all ingredients in a large bowl.
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Remove several cups of this mixture and put into a blender.
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Add enough filtered water to make a "brine" the consistency of a thick juice. Blend well and then add brine back into first mixture. Stir well.
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Pack mixture down into a 1½ quart glass or stainless steel container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.
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Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
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Roll up several cabbage leaves into a tight "log" and place them on top to fill the remaining 2 inch space. Clamp jar closed.
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Let veggies sit at about a 70 degree room temperature for at least three days. A week is even better. Refrigerate to slow down fermentation. Enjoy!
TO USE BODY ECOLOGY'S CULTURE STARTER:
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Dissolve one or two packages of starter culture in 1½ cup warm water.
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Add aproximately 1 tsp. of some form of sugar to feed the starter (try Rapadura, Sucanat, honey, Agave, or EcoBLOOM for Body Ecology).
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Let starter/sugar mixture sit for about 20 minutes or longer while the L. Plantarum and other bacteria wake up and begin enjoying the sugar.
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Add this starter culture to the brine (step 3).
HOW TO USE CULTURED VEGETABLES:
ADD TO SALADS, COOKED VEGETABLES, SNACKS AND MEALS TO INCREASE DIGESTION AND IMMUNE HEALTH.