Cultured Spring Vegetables

55.jpg

55.jpg
DAIRY
FREE

55.jpg
NUT
FREE

55.jpg
PALEO
DIET

Colorful, flavorful, probiotic-rich cultured vegetables help rebalance gut flora. Start with small amounts of juice in stages 1 and 2, and slowly build up to 2 to 4 tablespoons vegetables with each meal in stage 3.

Prep Time
20 minutes
Cook Time
6 days
Makes
4 (1-quart; 1l) jars
Serving Size
¼ cup

INGREDIENTS

1 medium head green cabbage

1 medium yellow squash

1 medium zucchini

2 large carrots

4 cups kale, thinly sliced

4 tsp. sea salt

Spring or filtered water

METHOD

1 In a food processor fitted with a metal chopping blade, shred green cabbage, yellow squash, zucchini, and carrots.

2 Transfer shredded vegetables to a large bowl, add kale, and stir to combine.

3 Pack vegetables into 1-quart (1l) glass jars, pressing firmly with a spatula. Leave 2 or 3 inches (5 to 7.5cm) at the top of the jar.

4 Add 1 teaspoon sea salt to each jar, and fill with water, completely submerging vegetables. Seal jars tightly with lids.

5 Let jars sit at room temperature out of direct sunlight for 6 days.

6 Store in refrigerator for up to 6 months.

55.jpg

Variations

Cultured Root Vegetables

Replace the yellow squash with 1 medium beet, and instead of the zucchini, use 1 medium turnip. Decrease the kale to 2 cups, and add 1 cup radishes. Shred beet, turnip, and radishes, and combine with the other vegetables as directed.

55.jpg

Cultured Rainbow Vegetables

Use red cabbage. Replace the yellow squash with 2 yellow bell peppers, ribs and seeds removed, and instead of the zucchini, use 2 orange bell peppers, ribs and seeds removed. Decrease the kale to 2 cups, and add 2 red bell peppers, ribs and seeds removed. Shred the bell peppers, and combine with the other vegetables as directed.

..................Content has been hidden....................

You can't read the all page of ebook, please click here login for view all page.
Reset
44.198.57.9