Fermented Veggies: A MUST for digestion

Wash all veggies very well.

Next get a packet of CULTURE STARTER (make sure it’s not kefir starter) and stir it in 1 ½ cups water that is about 90 degrees; something a little hotter than room temp. This needs to sit for 40 minutes.  Set timer.

With the cabbages: save the outer leaves for the top of the jars. We need about 10 or so.  We roll these up and stuff them in last.  These need to be washed too!

Next, shred all the veggies: Use 2 green and 1 red cabbages, or 2 red and 1 green (I buy an extra one for the leaves)

Shred about 8 carrots, 8 stalks celery, shred the kale bunch, 2 sweet potatoes, 3 beets, 2 green apples, and the ginger. 

Mix them all together. Use the large platters. You will need about 3 of them. 

Now take the culture starter-water mix and put in the blender with about 2 or 3 large handfuls of the shredded veggies. Blend.  Then add enough water to make a “paste” or a slightly thick “puree”. 

You take this and spread it out evenly over the veggies and toss well.

You pack the veggies in glass jars.  Use your fist or a potato masher to get the air out.  Leave about 2” free from the lid.  Put in rolled cabbage leaves here and put lid on. Cabbage leaves allow room for the expansion of the bacteria.

Lids must be tight. No air can get in. 

Leave on counter for 3 ½ days.

Voila!

Mix a spoonful with some stevia and a little olive oil and have them eat  it before every meal!

NOTE: We order our culture starter through "BODY ECOLOGY"