❤ 20 Minute Fermented Veggie Prep ❤
This recipe is for all of my clients out there that always complain about the prep time on their fermented vegetables. This literally took me less than 20 minutes to prepare and jar.
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Why Ferment Veggies?
Culturing or fermenting a food involves the chemical process of breaking a complicated substance down into simpler parts, usually with the help of bacteria, yeasts, or fungi. All cultured vegetables have a natural tart flavor as the sugars and carbohydrates have been broken down and used up in the process.
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Why Ferment Veggies?
Culturing or fermenting a food involves the chemical process of breaking a complicated substance down into simpler parts, usually with the help of bacteria, yeasts, or fungi. All cultured vegetables have a natural tart flavor as the sugars and carbohydrates have been broken down and used up in the process.
Fermenting not only preserves food but also enhances the nutrient content. The action of the
culture organisms makes the minerals in cultured foods more readily available to the body.
During the fermenting process the bacteria also produce B vitamins and enzymes that are
beneficial for digestion.
Eating Fermented vegetables improves digestion, restores proper balance of bacteria in the gut, they are rich in enzymes and b vitamins, the vitamin and mineral content of the foods being fermented increases and they help you absorb the nutrients that are being consumed.
Eating Fermented vegetables improves digestion, restores proper balance of bacteria in the gut, they are rich in enzymes and b vitamins, the vitamin and mineral content of the foods being fermented increases and they help you absorb the nutrients that are being consumed.
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For those of you that live on the West Coast, these Ingredients were purchased from Trader Joe's. You can also get pre shredded organic veggies at any natural food store near you:
1 - 10 oz bag of Shredded Organic Tuscan Kale
2 - 12 oz bags of Organic Broccoli Slaw
2 - 10oz bags of Shredded Green Cabbage
2 tbspns of Pink Salt
1 tablspn of Agrimony
1 packet of Culture Starter from Body Ecology Diet
1 cup of fresh basil or any herb of your choice
1 head of garlic
1 3L glass canning jar or other glass jar that you may already own
1. Blend 1 cup of Basil or other fresh herb of your choice with head of garlic and 32 ounces of water.
2. Once blended add culture starter to blender and gently pulse 1-2 times, careful not to over blend.
3. Let sit while preparing other veggies to allow the culture to reactivate
4. Place all ingredients into a large bowl.
5. Pour 2 tablespoons of salt over the vegetables.
6. Begin massaging the salt into the veggies, you will see them begin to tenderize.
7. After massaging the salt into the veggies for 1-2 minutes, pour your garlic and herb mixture onto of the veggies.
8. Continue to massage for another 3-5 minutes until the vegetables are tender.
9. Once the vegetables are tender, place them in the glass canning jar.
10. Carful to pack the veggies as tight as possible into the jar. The tighter you pack them the better.
11. Once you get the top of the jar, press the veggies down and make sure the vegetables are bellow the liquid line and close the clasp.
12. Allow to ferment for a minimum of 7 days in a warm dry place.
13. I like to place a glass bowl or platter underneath the glass container to collect the liquid that spills out during the ferment process.
WARNING ❤ these will stink up your home but you will learn to LOVE them as you begin to experience better moods, stronger digestion, more beautiful skin, clearer eyes and shinier hair ❤ !
With Love,
Christina ❤
LOVE it.. Do you have a good beet recipe for fermenting?
ReplyDeletePS.. waiting for a video blog!
xox
A
I do…I will post for you soon!
DeleteVideos on their way as well.
xoxo
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DeleteEnjoying my first batch of your 20 minute fermented veggie recipe. Mmmm. The whole concept is amazing. Didn't think all of that would fit into a 3L jar!
ReplyDelete