Power House Fermented Vegetable Blend

A powerhouse fruit or vegetable is a fruit or vegetable that’s packed with nutrients that are beneficial in preventing chronic disease.  I chose 5 of the top 41 most nutrient dense vegetables for this blend. As you many of you know, fermenting these vegetables in their raw state only enhances their nutritional power and increases your capacity to absorb their most treasured vitamins and minerals!  

I used the food processor to mince or shred the ingredients bellow.  It makes the process really simple and cuts the time for prep way down!

Ingredients:
Green Cabbage - 4 shredded
Collards Greens (de-stemmed) - 2 - shredded
Kale (de-stemmed) - 2 - shredded 
Broccoli - 2 - chopped
Jalepeno - 1 - minced
Garlic - 10 cloves minced
Ginger - 2 inches - grated
Horseradish - 1 whole root peeled and grated
Salt - 2 TB
Culture Starter - 1

Instructions:

1. Add all shredded, minced and grated ingredients to a large bowl.

2. Sprinkle with salt. 

3. Take the stems from the kale and collards place them in a blender filled with water - blend for 1 minute until smooth.

4. Turn off the blender and add your culture starter, either from a packet or 1/4 - 1 cup of liquid from your last batch of veggies.

5. Gently pulse the stems with the culture starter several times until fully incorporated, careful to not over blend.

6. Pour the liquid on top of the shredded vegetables and begin massaging them with your hands.

7. Massage them until they begin to really shrink and break down.

8. Once veggies are fully incorporated and have begun to break down, pack them into glass jars, a crock or whatever fermentation device you have / use. 

9. Allow the veggies to sit in a warm dark place for 7 days or longer, depending on your preference. 10. This batch fermented for one month.

ENJOY with love,

Christina