This was one of my favorite videos that we have shot recently. With summertime and all the fresh veggies and the summer sun at the lake, it was a blast! If you eat cultured vegetables, then you know they are superfoods and what a difference they can make in your life. Do you know that when you eat cultured veggies they work to help you digest your foods with ease? When you eat them with other foods, they help you receive more vitamins and minerals. All day long they work on repairing your gut, removing pathogens and toxins that over time will change the world inside of you and make you feel great. Just a spoonful can do this, plus you have a special side dish that has tons of probiotics. You don’t need those bottles of probiotics when you eat cultured foods. You get billions more probiotics in cultured foods and your body can use them far more effectively.
You know what I wish? That each and every one of you would make this dish and see how easy it is. It’s just chopping vegetables and placing them in a jar with a culture. It really isn’t any harder than making any other food. You’re just scared you will mess it up and get sick. These fears are rooted in untruths. This is a very safe and easy way to preserve your food and it’s actually much safer than canning. Just place the ingredients in a jar, add a culture, walk away, and let it do its magic for you. You can trust me to tell you the truth and help you if you are uncertain. Someday everybody will know what I have found – that these foods are simple to make and when you start to include them in your diet, you will change from the inside out.
It’s not too late for you if you are reading this blog. These cultured foods have already gotten your attention and sooner or later you will try them. It’s inevitable. I see it all the time. Now that you know they exist, they will bug you till you try them. You will start to see and hear about them everywhere. Sorry about this . . . it’s just how it is. Resistance is futile.
“Don’t be too timid and squeamish about all your actions. All of life is an experiment.” ~ Ralph Waldo Emerson
- ¼ Teaspoon Caldwell starter pack or ¼ cup of kefir whey
- 2 medium tomatoes, chopped into fine pieces
- 1 medium cucumber, finely chopped into small pieces
- 1 medium peach, seeded and chopped into fine pieces
- ¼ cup red onion, chopped into fine pieces
- ¼ cup cilantro, finely chopped
- 1 Serrano pepper, seeded and finely chopped
- ¼ of a lime, squeezed
- 1 tsp. salt
- 1 clove garlic, finely chopped
- 1. If using the starter culture, place 1 cup of lukewarm water in a glass measuring cup.Then add the culture and stir until dissolved.
- Let the mixture sit while you chop your vegetables—anywhere between 5 and 15 minutes. If using kefir whey, add it when the recipe calls for culture in step 5.
- Place the tomatoes,cucumber, peach, onion, cilantro, Serrano pepper, lime juice, salt and garlic to a large bowl and toss to combine.
- Add the mixture to a 2 quart glass or ceramic container that can be securely sealed.
- Add the culture or kefir whey and fill the container with filtered water, leaving 2 inches of headspace, as the vegetables will bubble and expand as they ferment.
- Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 2 days.
- Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any mold formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the moldy vegetables and push the rest back under the water.