Cultured Vegetables using a Starter Culture
I always add a starter culture to my cultured vegetables. It makes them last longer and have more probiotics and I also like the way they taste. Check out more about super charging your vegetables with Cutting Edge Culture.
Ingredients
- 1/4 teaspoon Cutting Edge Cultures
- 1 cup Water spring or filtered with minerals – to mix starter with
- 1 head cabbage
- 1 apple – unpeeled and cored
- 1 medium orange
- 1/2 tablespoon Celtic Sea Salt
- filtered or spring water with minerals – you can use spring water as well
Materials
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Instructions
- If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
- Remove outer leaves of cabbage. Finely shred cabbage and apple. You can use a food processor or a hand shredder. Place in a large bowl.
- Add salt to cabbage and apples. Toss to combine.
- Slice orange in thin pieces and place around the outside of the jar or you can just layer them in the jar anywhere.
- Pack cabbage and apples into the jar.
- Cover with water. Leave 2 to 3 inches in the jar for the kraut to expand. Place a lid on the jar and set in a cool place, out of sunlight for 6 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 white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
