Raw Cultured Vegetables

Serving  size  1/2 gallon

Prep   10  mins
Cook   0  mins

Total Time:   10 mins

 Gluten Free       Egg Free

 Lactose Free    Vegetarian

 

 

Make your own “super food”.  Cleanse your body, heal your gut, and bring balance to your body. The health benefits of raw cultured vegetables are numerous.  Rich in beneficial bacteria (probiotics), enzymes, and an excellent source of Vitamin C.”

 

• 1 head organic green cabbage
  
• 2 large carrots
• 1 inch piece ginger, peeled
• 2 cloves garlic, peeled
• 1/2 gallon air tight glass container

DIRECTIONS

1. After washing the vegetables, tear off several full leaves from the cabbage and set aside.

2.  Add half of the cabbage, 1 carrot, 1/2 of the ginger, and 1 clove of garlic to a food processor and shred.  Scoop into a large bowl.

3.  Repeat step #1 with the rest of the cabbage, carrots, ginger, and garlic and then add to the large bowl too.  Mix well.

4.  Scoop out 2 cups of shredded cabbage mixture and add to a blender.  Add add 1 cup of filtered water.  Blend and add more filtered water until it is a thick juice consistency, or brine.

5.  Add the blended mixture back into the cabbage mixture and mix well.

6.  Fill the glass container 2 inches from the top with the mixture.  Pack it down but leave 2″ of room for the veggies to expand.

7.  Roll up the whole cabbage leaves and place them on top to fill the remaining 2″ space.  This keeps the veggies down in the brine.  Clamp the lid down and place in about 70 degrees temp for a minimum of 3 days to a week.

8.  Refrigerate after fermentation and enjoy by itself or on salads.

Chef Notes:

*This recipe is Paleo-friendly.

*Be sure to use all organic vegetables and use “clean” practices when making this.

*Click here to read our blog post on the benefits of eating raw cultured vegetables.

*Click here to read Dr. Mercola’s article, How to Culture Your Way to Ultimate Health.

*Click here for one of my favorite books that explains in length about the benefits of cultured veggies, Nourishing Traditions; The Cookbook That Challenges Politically Correct Nutrition and Diet Dictocrats, by Sally Fallon

 

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 Gluten Free      Egg Free      Lactose Free    Vegetarian     *Dairy Free