Cultured Spring Vegetables
DAIRY
FREE
NUT
FREE
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.
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.
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.
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