If you like this, then please share!
Posts Currently viewing the category: "Cultured Vegetables"

Fermented pickles are the best pickles. Cultured pickles are super powerful, but so is the brine they are made in. The powerful bacteria in cultured veggies is called Lactobacillus plantarum.  It is a powerful weapon against pathogens that try to invade the body. It will steal nutrients from pathogens and they will die unable to…(Read More)

Sauerkraut is an incredible food. I teach people to make it at all my classes. It can be life changing along with kefir and kombucha and I’m pretty intense about it. It changed my life and I have watched it change thousands of other people too. I received three letters just this week from…(Read More)

There is no better time to make cultured veggies than in the summertime! The fruits and veggies are abundant and when you ferment them they’ll last nine months in your fridge! Culturing, or what can also be called fermenting, is a no-sweat endeavor. It’s so much easier than canning and you’ll…(Read More)

This salad is one of my very favorite cultured meals. It’s perfect for summertime and a wonderful way to change your microbiome from the inside out. I try to eat fruits and veggies at every meal. It is one of the best ways to stay balanced and it’s fantastic for lowering inflammation, balancing…(Read More)

When it comes to cultured/probiotic and fermented foods, I am officially obsessed. Not everyone is going to make as many of these foods as I do; but once you get started, it’s an exciting journey! Here are the top seven probiotic foods I ALWAYS have on hand, and why . . . &nbsp…(Read More)

I have had seasonal allergies since I was twelve or thirteen years old. For months in the springtime, I locked myself inside the house and turned to drugs and steroids that harmed my immune system. This seemed to be what everybody did and I did the same because I had nowhere else to look. After…(Read More)

Of all the health ailments cultured foods can help with, the one I hear the most about is either food poisoning or stomach virus (Gastroenteritis). I’ve seen it work personally on my family many times. When I started sharing this remedy with my friends, I was overwhelmed with how much it was helping them…(Read More)

We all eat condiments. They are easy to make, but most people just buy them.  Why don’t you let me help you make them in as little as five minutes? They will have billions of probiotics and are perfectly preserved for months. You will love them, your family won’t know they’re eating…(Read More)

Cultured vegetables are so easy to make with just a few exceptions. First of all, this is one of the safest ways to preserve your vegetables. It is scientifically impossible to get botulism from cultured vegetables.  When acidifying bacteria ferment the vegetables, the good bacteria dominates and controls the environment. Botulism can only occur when…(Read More)

I’m always trying to find ways to help you eat more cultured foods. Taste is important as well as ease, and this recipe captures both. You will love this Buffalo Kraut created by my daughter Maci. It’s crazy good and just a spoonful is going to give you billions of probiotics. Your body…(Read More)

If you are looking for an easy cultured veggie that your family will love, then you have to try Jicama if You’re Sicka-ma. Jicama is often called a Mexican potato. Jicama is crunchy and slightly sweet, and you will love it. If you get a cold, flu, or feel crummy you need — Jicama…(Read More)

Spanish Kimchi

by

Here is how you make it: You really must eat kimchi. Kimchi has a special probiotic that can keep a virus at bay. It can also help with any kind of stomach distress. Just ask the thousands of people in Korea how kimchi protected them from the bird flu epidemic. The probiotic bacteria found in…(Read More)

Do you have picky eaters at your house? Do your friends and family scoff at eating cultured foods? Well, let me tell you about Mister Picky Eater, my husband. When I married him (30 years ago) he ate nothing green. They called him “Wrapper Man” because he ate a lot of meals from food in…(Read More)

Do you want to change your life and feel better? Here’s the truth. I have tons of resources to help you. You can find everything you need on my site to get started, and that information is free. I have other resources that I sell to expand and help you grow, but everything you…(Read More)

Forget everything you think you know about vegetables and let me tell you what happens when you culture them. Grow your own probiotics in a jar of vegetables, and you’ll be shocked and amazed at all they can do. I feel like I’ve been standing on the top of a mountain singing the…(Read More)

Emotions are my best friends. They help me not only understand my present state but also how my body is doing.  Researchers are discovering that an imbalance in your gut can cause mental symptoms. They call the gut the second brain, and boy are they right. I have witnessed firsthand those with ADD, anxiety, depression…(Read More)

Fermented Garlic is a MUST-have for your refrigerator! It’s a wonderful medicine-like food, and making it a part of your diet can work wonders for many health concerns. Garlic fights colds and flus Garlic has a compound called allicin which has many health and medicinal uses. It has been used to fight…(Read More)

My husband was the last one in my family to try cultured foods. I experimented on my children first. My kids were sick and I wanted them to be well, so we all ate cultured food; and much to my surprise, everybody got better. Then as the cultured foods began to take over my kitchen…(Read More)

I believe in miracles and I believe that they live inside you and me. Do you believe that healing requires a miracle, or do you believe that our trillions of cells govern themselves and create the bodies that we have?  So how does the eye know how to focus or the muscle know how much…(Read More)

Cultured vegetables have special powers that go far beyond regular vegetables.  I love them and reach for them day after day and in times of special need. They can be powerful food – like medicine – and so I always have several jars in my refrigerator. I encourage you to do this as well; because…(Read More)

Cultured Foods and LACTO-Fermented Foods are the same thing. The “lacto” in “lacto-fermentation” comes from the bacteria “lactobacillus.” Many strains of lacto-bacteria and yeasts are involved in culturing or fermenting foods. These special microbes break down the foods into more digestible nutrients with increased vitamins and minerals while reducing harmful pesticides and…(Read More)

Having lots of fermented foods in your fridge is the same as having a medicine cabinet stocked with natural remedies. We reach for these foods not only to keep us healthy and disease free but also when we find ourselves struggling with a virus, stomach ache, or any other kind of ailment that requires extra…(Read More)

Do you wonder when your kefir, kombucha, and cultured vegetables are done fermenting? I have a few tips to help you understand how and when they’re at the perfect place with lots of probiotics and will taste the best. There’s a little science behind this, and since culturing your food is an artisanal…(Read More)

Cultured vegetables are super powerful, but so is the brine they are made in. The powerful bacteria in cultured vegetables called Lactobacillus plantarum (L. plantarum) is a powerful weapon against pathogens that can invade your body and try to make you their host.  L. plantarum is a transient  resident in your body, which means it…(Read More)

“How do I apply all this cultured food stuff to my life? Where and how do I get started?” This is something that I hear quite often. People want to change their life and feel better but don’t know where to start. What makes people change their lives while others stay stuck in old…(Read More)

A lot of suffering in this world comes from the fear of discomfort. In my own personal life, pain has come to teach me things and get me to change. I resisted it, fought it, and finally changed when I could do nothing else. When it came in a health crisis in 2001 and I…(Read More)

A few years back, 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…(Read More)

Trilogy is a set of three works of art that are connected, and that can be seen either as a single work or as three individual works. Fermentation is an art form and each individual cultured food is, in and of itself, unique. The three foods of The Trilogy each provide different good bacteria and…(Read More)

 65,000,000+ probiotics There is a cultured Green Tomato dish on the market, made by Bubbies pickles, that is fermented. They had it analyzed for probiotics and they sent the results (65,000,000+) to me when I asked. They don’t use added cultures like Cutting Edge Cultures as I do, which means…(Read More)

Yesterday my daughter Holli came running into the room and burst into tears. She cried and said, “Help me! My stomach hurts so bad.” And then she ran to the bathroom and started throwing up. She had spent the night with a friend who had just had the same thing, so I’m pretty sure…(Read More)

It astonishes me that everybody doesn’t know about Cultured Veggies – they are such powerful little scrub brushes for the colon and deliver such powerful anti-virus abilities. Over and over again I have seen these veggies knock out colds and flu and even work magic on food poisoning. The thing that most surprised me…(Read More)

2015 has been a busy year at Cultured Food Life. We launched many new products in our store and shipped four tons of products last year. I started a weekly radio show on Hay House Radio. My new book came out: Cultured Food for Health and we expanded our Biotic Pro membership site with many…(Read More)

I was struggling and I called my editor to say, “I’m having a really hard time writing this chapter in my book. I hate writing about sickness and disease. I so believe in wellness that writing about this is really hard for me and I’m having a hard time finishing it.” Laura, my…(Read More)

Captain Cook was one of the first people to make cultured sauerkraut a healing modality. When he took his first vessel and crew on a long voyage in 1768, a violent storm arose. The waves tossed the ship about violently, and many crewmen were injured. To save the men from gangrene, the ship’s doctor…(Read More)

When I was growing up, my mom had a huge garden. She grew lots of broccoli and we would pick it for her. Even though broccoli is one of the plants least affected by pests, it is not uncommon to find worms on broccoli heads. Without a doubt, I was always the one to find…(Read More)

I am very excited about the new veggie starter culture, Cutting Edge Cultures. I decided to make a video about it and share a fun recipe. Making cultured vegetables is easy and fun. People can be intimidated by making cultured veggies and are afraid they will do it wrong and get sick. This is the…(Read More)

  People have the mistaken idea that I only eat cultured foods all day long. Although there are a lot of days that I do eat only cultured foods, this is not the norm. I mostly eat them because they’re easy for me to prepare and are what I call healthy fast food. You…(Read More)

  The greatest medicine of all is to teach people how not to need it. Have you heard of Dr. Max Gerson, the health pioneer ? His story is something straight out of a movie, but his treatment for disease is pretty impressive. Max Gerson (1881-1959) was a  German physician who fled to the United…(Read More)

Peppermint frosting

18 Holiday Recipes

by

These are recipes that I make and create during the holidays. Eat probiotic foods during the holiday and they will help you stay in balance. Remember – the probiotics in cultured foods eat the sugars in the food. Then they eat them in you when you consume them. This creates more balance in the body…(Read More)

All the forces in the world are not so powerful as wisdom that has been discovered by someone who needs it. I had no idea just exactly what I was making when I created this recipe several years ago. I just thought the combination tasted good and seemed to give me spectacular results during cold…(Read More)

Sweet Pickle Relish

by

Every year I plant my garden, anxious for my fruits and veggies. But each year I don’t plant cucumbers because each year they come back anyway. They will sprout in different places in my garden, always in a place where they can have lots of room. It just makes me laugh and excites me…(Read More)

Once upon a time, there was a young girl named Donna. She lived at the edge of the Cultured Food Forest with her family. One morning, Donna went deep into the forest to gather berries for her Kefir Breakfast Pudding. It wasn’t long before she lost her way. Donna wasn’t scared though, and…(Read More)

Happiness often sneaks in a door you did not think was open. One of my favorite things about summertime is the farmers markets and fresh veggies. Turing fresh produce into perfectly preserved cultured veggies makes me so happy, but it wasn’t always that way. When I was growing up, every summer my mom and…(Read More)

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad. This is a favorite summertime salad made with cucumbers, tomatoes, and red onions that are abundant in the summertime. The taste is so light and fresh that I can eat gallons of this salad. I have had this…(Read More)

I often make fermented vegetables using a canning jar with a lid, but there are many methods and vessels you can use to make cultured vegetables. Some say you should only use an airlock jar to culture vegetables. They claim that the canning jar method doesn’t seal well enough to remove the oxygen (removing…(Read More)

As a kid I spent many summer vacations in Nova Scotia on a small island (Cape Sable) where my grandparents lived. Their home was right on the water and it was over 100 years old (see pictures above). My great grandpa, Captain Horatio Brannen, was a sea captain and built the home there. He was…(Read More)

Fairest and best adorned is the salad whose dressing is cultured. I have been making this salad a lot lately. Last week I had my nephew, his girlfriend, and my older kids spend a few days with me due to a snow storm.  I watched these five young people devour this salad and ask for…(Read More)

“As the crust of a sourdough boule protects the tenderness within, so it is with the artisanal baker” Sourdough was one of the last cultured foods I tried. I found it had more of a learning curve than the other cultured foods but wasn’t hard, just new. I didn’t have anyone to help…(Read More)

We shot a video at “Casa Somerset,” a bed & breakfast nestled in the middle of Kansas that had the feel of a real Italian villa. This was a special evening with fermenting friends. Most of the foods were cultured and oh-so-good for you. It’s really quite simple to include cultured foods…(Read More)

The Christmas Pickle

by

The Christmas pickle is not really a pickle at all. It is a pickle-shaped ornament that is the last one hung on the tree on Christmas Eve. The story goes something like this… Two Spanish boys were traveling home from boarding school to spend time with their families over the holidays. They stopped over…(Read More)

If you like this, then please share!
QR Code Business Card