Shelley & me jpeg“It is not so much our friends’ help that helps us, as the confidence of their help.”  Epicurus

A few years ago, a woman named Shelley came to my cultured food class. I couldn’t stop staring at her while I spoke, and I told my daughter that I thought I saw a light over her and was trying to figure out where it was coming from. She had been very sick when I first met her and a year later was a different person through eating cultured foods. She has become a dear friend who made me the cultured food pots you see all over my website.

logo shelley sketches

When I was working on my first book I was wishing that I could have graphics in my cookbook, but I didn’t have the skill for this. A few nights later, Shelley sketched out these pots that were in her head.  She told me she couldn’t sleep until she did and  all the while never knowing that I had been wishing for them just nights before. I never knew that Shelley did this for a living and when I saw those pots I could hardly believe my eyes.

A few months later we got together and she gave me a jar of  cultured veggies she had made. They were so spectacular that I kept getting them out of the fridge to have another bite. I couldn’t figure out what the unique taste was and I kept trying to figure it out. She gave me the recipe and I revised it because I didn’t have some of the special minerals and prebiotics she added to it. This became my husband’s favorite cultured veggies recipe and I make gallons of these veggies for him. I recently bought all the products she used in the original recipe, made it again, and it wowed me. The previous version was wonderful, but with the added Ocean and Earth minerals (which cultured veggies love) and the prebiotics, the taste soared to new heights. I have fallen in love with these products she added; and not just in my cultured foods, but I take them for my daily life. We all need minerals and we don’t realize how essential they actually are to our lives. It was during this time I had been experiencing some pain in my arm from spending so much time writing on the computer, sometimes 18 hours a day, and it started to really bother me. I began doing yoga to strengthen and stretch the muscles that were stressed. It helped, but when I added these minerals, the pain went away and so I bought some to sell in my store in hopes that maybe they could help others too.

Shelley’s life has encouraged me in so many ways. She encouraged me to write my first book when I thought I couldn’t, and is someone I pour out my heart to and can completely be myself with. I thought I was helping her get better when she was sick, and she turned around and has helped me tenfold. This is what happens to you when you feel better and you help someone do the same. It starts a chain of events and we all wind up helping and loving each other. It is the sweetest way to live your life . . . feeling so good that you want to help others feel the same. It is my mission for 2014. I want an epidemic of wellness and new beginnings. It’s time you all felt good again – you never know whose life you will touch in the process. Shelley has certainly touched mine and continues to do so, and that light I saw over her . . . it was real.

There are two ways of spreading light: to be the candle or the mirror that reflects it. ~Edith Wharton

Shelley’s Cultured Veggies - The Original Recipe
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Shelley’s Cultured Veggies - The Original Recipe
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CulturedFoodLife.com
CulturedFoodLife.com Print Recipe
Servings: 1gallon
Servings: 1gallon
You don't have to add these special minerals and prebiotics in this recipe; if you don't include them, it will still taste great. The microbes that ferment these veggies love minerals and prebiotics, and so does your body. They will make your veggies extra special when you add them. When microbes are happy, you can see it in the jar. I call it bubbles.
~Donna
Ingredients
  • 1package Caldwell’s Starter Culture or ¼ cup of kefir whey
  • 1head cabbagegreen or purple
  • 6whole carrots
  • 6 kale leaves or spinach leaveschopped
  • 1/2 white onion
  • 1/2 green apple
  • 1clove garlicminced (add more if you like garlic)
  • 2teaspoon Celtic sea saltmakes veggies more crunchy
  • 2Tablespoons parsley flakesor chopped fresh parsley
  • 2Tablespoons Bragg Organic Sea Kelp Delight Seasoning
  • WaterFiltered or purified
Optional, but so delicious and extra good for you:
Servings: gallon
Units:
Instructions
  1. Place veggie starter culture in a glass cup or jar. Feed it a little sugar to wake it up (about 1 tsp) and then add ½ cup of water. Stir until dissolved. Then let it sit while you chop your vegetables. The sugar will be consumed quickly by the bacteria cultures, so there is no need to worry about added sugar.
    Place veggie starter culture in a glass cup or jar. Feed it a little sugar to wake it up (about 1 tsp) and then add ½ cup of water. Stir until dissolved. Then let it sit while you chop your vegetables. The sugar will be consumed quickly by the bacteria cultures, so there is no need to worry about added sugar.
  2. Shred the cabbage, carrots, onion, and green apple.
    Shred the cabbage, carrots, onion, and green apple.
  3. Assemble veggies into a large bowl and add garlic, salt, and seasonings. (You may need a couple of bowls depending on how large of a batch you are making).
    Assemble veggies into a large bowl and add garlic, salt, and seasonings. (You may need a couple of bowls depending on how large of a batch you are making).
  4. Add optional ingredients now, Ecobloom, OceanPlant Extract, Ancient Earth Minerals. *Twist open capsules, sprinkle contents on veggies and discard capsules.
    Add optional ingredients now, Ecobloom, OceanPlant Extract, Ancient Earth Minerals. *Twist open capsules, sprinkle contents on veggies and discard capsules.
  5. Toss to combine all the ingredients.
    Toss to combine all the ingredients.
  6. Pack the shredded veggie mixture into a one gallon jar or the equivalent of four quart-size containers. You can use glass or ceramic containers that can be securely sealed.
    Pack the shredded veggie mixture into a one gallon jar or the equivalent of four quart-size containers. You can use glass or ceramic containers that can be securely sealed.
  7. Add veggie starter culture to vegetables, or kefir whey.
    Add veggie starter culture to vegetables, or kefir whey.
  8. Add water to fill the jar but make sure the veggies are packed tightly, leaving 2 inches of headspace to let the veggies bubble and expand as they ferment.
    Add water to fill the jar but make sure the veggies are packed tightly, leaving 2 inches of headspace to let the veggies bubble and expand as they ferment.
  9. Seal the containers and let them sit on your kitchen counter, out of direct sunlight, for 6 to 7 days.
    Seal the containers and let them sit on your kitchen counter, out of direct sunlight, for 6 to 7 days.
  10. Check the vegetables every day to make sure they are fully submerged in the juice. If they have risen above the juice, simply push them down so they are fully covered by the juice. If any mold formed because the veggies rose above the juice, do not worry. Remember, this isn’t harmful. Just scoop out the moldy vegetables and push the rest back under the juice.
    Check the vegetables every day to make sure they are fully submerged in the juice. If they have risen above the juice, simply push them down so they are fully covered by the juice. If any mold formed because the veggies rose above the juice, do not worry. Remember, this isn’t harmful. Just scoop out the moldy vegetables and push the rest back under the juice.
  11. The veggies will be a bit fizzy and sour when ready. Place them in the refrigerator.
    The veggies will be a bit fizzy and sour when ready. Place them in the refrigerator.
Recipe Notes
  • Feel free to add any other super greens or nutrients to the mixture
CulturedFoodLife.com

 


Come Hang Out With Me!

donna kitchenI’m very excited to start having live Google Hangouts on my site. I love interacting with you, and I thought this would be a fun and easy way to connect with my Biotic Pro members who are too far away to attend a class.

I’m going to be answering your questions about cultured foods via live chat. Anyone can watch the live hangout for free, but only my Biotic Pro members can access the live chat and ask questions.

Those of you whose questions I answer will receive a Free gift! Items from my store like; cultures, fermenting jars, signed copies of my book, and my DVD the Trilogy.

The hangout will be on Saturday March 8th, at 2:00pm CST.

You must signup to attend! This way I’ll know how many people to expect. It’s Free!

Click the following link to signup:

http://members.culturedfoodlife.com/hangout/signup/


IMG_1685The Winners of the Biotic Pro Giveaway!

  • Jami Kuckelman and Ron Mayfield  will each receive a bottle capper, 12 bottles made for brewing, 140 caps for the bottles and a rubber mat to bottle your bottles on.
  • Mindy Weidmayer  will receive a large swing top brew bottle that holds 64 ounces of kombucha.

Please contact me with an email and your address and we will ship your prizes to you. Congratulations!

http://www.culturedfoodlife.com/contact/