For this process, you’ll need:
Put chopped vegetables in a large bowl and stir them with spoons.
To make the brine, in a high-speed blender, blend water and 1/3 to 1/4 of your chopped vegetables in a blender (in the video, Donna adds celery juice, lemon juice, a little bit of sea salt, Ancient Minerals, and EcoBloom.) Alternately, the sea salt may be sprinkled onto the chopped vegetables instead of being blended into the brine.
Donna emphasizes the importance of NOT blending the flora packet (of the culture starter kit) into the brine.
Pour the brine into the bowl of chopped produce, and then add the culture starter packet.
This new batch of cultured vegetables may be stored in a fermentation crock or canning jars (Donna recommends the latter.) Donna especially recommends Weck Canning jars for their air-tight seal.
Pack the vegetables tightly into the jars. To fill in the top layers of space in the jar, fold whole leaves of cabbage and add them to the jar. Seal the jar (airtightness is crucial.)
Store the finished product at a steady temperature of 70-72º for a minimum of one week.
Here is one storage idea:
Put the jars in a cooler and place it OFF the floor (the floor is usually too cold due to heat rising away from it). Wrap the jars inside the cooler in an old towel and place an additional jar of HOT water into the cooler to make the environment warm.
The hot water can be replaced just whenever you “think” about it – no need to obsess.
A few points:
- Conventional produce is acceptable since the fermentation process will kill any toxins.
- With spicy peppers, remember: a little goes a long way!
- The same is true for garlic. Also keep in mind that garlic impedes the fermentation process and will lessen the potency of your cultured vegetables.
If this process seems like more work than you’re willing to put in, fermented vegetables may be purchased from a local vendor (quite a few health food stores regularly keep cultured vegetable products in stock.) Here’s one near me.
So now that Donna Gates has shared How to Make cultured Vegetables…why are they (and other fermented foods) healthy for us to consume on a regular basis? The Cheeseslave Blog outlined it beautifully:
- Fermented foods improve digestion
- They restore the proper balance of bacteria in the gut
- Raw, fermented foods are enzyme-rich
- The fermentation process increases the vitamin content of the food
- Fermented foods support thorough absorption of the food we eat
- Fermenting vegetables helps to preserve them over a longer period of time
- The fermentation process is inexpensive and increases food flavor
Enjoy this YouTube video of a young woman discussing a digestive health breakthrough she achieved by consuming cultured vegetables:
For more on each of these points, check out Cheeseslave blog’s original post. Also read these other posts on their site:
Also check out these other blog posts about fermented foods:
*Information within this blog post is for educational purposes only. Statements on this site have not been evaluated by the U.S. Food & Drug Administration. Products and information on this site are not intended to diagnose, treat, cure, or prevent any disease.*
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If you enjoyed these videos in which Donna Gates shares How to Make Cultured Vegetables, be sure to check out her book, The Body Ecology Diet and her main website.