I found cultured veggies in the most unlikely way, but really it was the veggies who found me. They opened a door to a world that was made for me and made a cold winter day come alive for me. My husband, my oldest daughter, and I were all pretty sick that day. We had eaten some bad artichoke dip (not cultured) and found ourselves with food poisoning. I became so sick I felt delusional. I couldn’t think straight and called out to my husband to help me. I was having a hard time breathing and the room was spinning and I couldn’t get to the bathroom. I was being poisoned from the inside out and it was scary. I was the first one to get symptoms of food poisoning, and my husband and oldest daughter soon followed. I remember lying in bed that day and coming in and out of sleep and I was dreaming about chickens, of all things. As I woke up from my dream I remembered something I had read earlier that week. It was the story of the chickens that were cured from the bird flu epidemic. They had been given fermented vegetables and it cured most of them. I had made my first jar of cultured veggies that same week and remembered they were in the back of the fridge. Could I get to the kitchen to get some of those veggies? I was so sick, but just maybe they would help me because they did help the chickens? I remember hanging on to walls as I made my way to the kitchen. I was so dizzy and the toxins were making me unable to stay upright for long. I found the jar in the back of the fridge and opened it. I was too weak to get a spoon on the other side of the kitchen, so I just swigged a bunch of juice from the jar and made my way back to bed. Twenty minutes later I was up doing dishes in the kitchen and feeling almost normal. I remember thinking it was a miracle and found myself crying in the kitchen. What was this food that had done something so dramatic to me? It was only the beginning of learning the wonder of these cultured veggies, but they had convinced me of their power and I found myself crying in relief – that the misery I had been feeling was gone. I have become their ambassador and I get to have the pleasure of watching them work their miracles again and again on so many who are sick and suffering.
I have seen this type of thing many times now – powerful cultured veggies that have the power to knock out stomach viruses and colds and flu. I have written many blogs about it to try and spread the word. Everybody should have these in their refrigerators. You know what it is like to have stomach cramps and diarrhea and the misery it can bring. I know of nothing, including any medication, that is more effective than these cultured veggies. Think about it; when you have these symptoms, what do you reach for to stop the symptoms? Really, there isn’t anything out there that can actually help. You just have to suffer with it till it’s over. Well, no more! Take one spoonful of juice every hour and it will stop it in its tracks and speed you on to wellness.
Throughout the last thirteen years I have discovered many things to make these veggies stronger, and by no means do you need to have special equipment to make them. You can make them in a canning jar and they work great, but I have found that airlock jars work well to give a better finished product with less chance of developing the harmless Kahm Yeast. Also, using airlock jars will make the veggies a little crispier. However, they still work great without these special vessels. I really want you to make them. So however you can make them, please do so and reap the benefits. Using a packet of Caldwell’s Starter Culture for fresh vegetables also makes for more probiotics that stay at higher levels longer. You can reuse the brine after using a package again and again so it can make it really cost effective. Making cultured veggies without a culture works great too, but the bacteria seems to die much quicker and in my personal experience, Caldwell’s can’t be beat for any kind of sickness.
One more thing – cultured vegetables cannot cause food poisoning, it is a scientific impossibility. Here is a video and blog to help explain it. http://www.culturedfoodlife.com/dont-try-so-hard-its-easy-and-i-will-help/ It is safer to eat these foods than raw vegetables because fermenting them makes them loaded with good bacteria. These good bacteria preserve and make these foods some of the safest foods on the planet – and that’s a fact, jack! (Check out my blog)
There is a new recipe below and here is a link to many cultured veggie recipes that you can use to help you when you are sick or when you are well. All of them work really well to help with any kind of stomach issues. The juice is just as powerful as the veggies, in case someone can’t handle solid food.
Here are the new fermenting jars that I am selling in my store. You can also buy just the lids to fit on any regular or wide mouth canning jars.
Make cultured veggies however you can. It’s important and you won’t regret it.
- 1 package Caldwell’s Starter Culture for Fresh Vegetables or ¼ cup kefir whey
- 1 head broccoli, chopped (florets only)
- 2 medium carrots, shredded
- 1 small red onion, thinly sliced
- ½ cup raisins
- ½ cup grapes
- 2 teaspoons lemon juice, freshly squeezed
- 1-1/2 teaspoons Celtic Sea Salt
- Place veggie starter culture in a glass cup or jar. Stir until dissolved. Then let the culture sit while you chop your vegetables. If using kefir whey, add the whey at step 3.
- Add the broccoli florets, carrots, red onion, raisins, grapes, lemon juice, and salt to a ½ gallon canning jar or vessel.
- Add Caldwell’s Starter Culture (or kefir whey) to vegetables.
- 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.
- Seal the containers and let them sit on your kitchen counter, out of direct sunlight, for 3 days.
- Check the vegetables every day to make sure they are fully submerged in the juice and water. 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.
- The veggies will be a little sour when ready. Place them in the refrigerator.
- These will last 9 months in your fridge.