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Mr. Picky and Cultured Foods

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“About eighty percent of the food on shelves of supermarkets today didn’t exist 100 years ago.”Larry McCleary

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 wrappers at gas stations. The worst thing on the planet, right? Is this food? But I loved him and love is blind and still is. However, he has come a long, long way and if he can embrace cultured foods and change his diet, anybody can.

Don’t look in the kombucha pot!

When I first started with these foods fifteen years ago he was supportive but thought cultured foods were science projects on our counter. One of the first things he liked was kombucha tea. My daughter Maci said, “Never allow Dad to look in the kombucha pot where we make kombucha, because he will never drink it again if he sees the SCOBY.” This is one of the big reasons to get a crock and not a glass jar when first starting out. The SCOBYs, which I think are beautiful, tend to freak people out at first.

Cultured veggies and stealthiness

He liked kefir smoothies made with certain fruits, but he still doesn’t know how to use a blender, so I still make them for him. Then there was the whole issue of cultured vegetables. “Not happening,” was his response the first time I approached him with cultured vegetables that had garlic and all kinds of pungent veggie smells that filled the house.  So I kept trying and he would eat them, but reluctantly. Until one day, a woman (Shelley) from my class gave me a recipe. Now this was not just any lady, for she wound up being a wonderful friend and designed  the Cultured Food Life pots you see on my site. So delicious was this recipe, that to this day he eats gallons of this recipe. The fact that he will open up the refrigerator and get them out himself is nothing short of a miracle. He claims that eating cultured vegetables (see recipe below) as a whole meal gives him back his stealthiness. Now, I am not sure what this means, but it is a word and if he wants to regain his stealthiness by eating cultured veggies, then I will make them for him. I wouldn’t want to mess with a man’s stealthiness!

Mr. Picky and me
Mr. Picky and me

I always have these cultured veggies in my fridge. They are his very favorite and he loves them with sprouted corn chips. It took me years to accomplish this task, and now he eats cultured foods all the time.  He is my favorite person on the planet and my biggest supporter. Life with him is so fun and it makes me come up with recipes to please his unique palate. His pickiness has made me more creative and he wants the credit!

If you have a picky eater, then check out these recipes below, and for more recipes check out my new book Cultured Food in a Jar! It has so many recipes for picky eaters, because I live with them! They will never know they’re even eating cultured foods, they’re so good.  They will ask for them again and again.

Here are a few of his favorite recipes on my site and for more recipes check out my new book, Cultured Food in a Jar! 

Donna's Sourdough Bread
Make sure you have a good vigorous sourdough starter. Check out these links in the notes at the bottom of the page,...
Fermented Hummus
Hummus is a gateway to everything else in your refrigerator.
Garlic N Kefir Cauliflower Mash!
You can use double the cauliflower if desired!
pre]
Grape Kombucha
Grape kombucha is one of the most popular kombucha flavors. The grapes add a wonderful full rich flavor. In our hom...
Kefir Cheese Ball
This is one of the best cheese balls you will ever have. Trust me its the best!
Kefir Kraut Dip
Serve with sprouted chips or fresh veggies.
Kefir Sourdough Waffles
The night before you want the waffles you will need to make a levain and let it sit out overnight. In the morning i...
Peanut Butter Kefir Ice Cream
You can substitute almond butter, cashew butter, or any nut butter for a great kefir ice cream. I use stevia in pla...
Pizza Sourdough Bread
This bread is great with any pasta dish. I love to make it into garlic toast. Cut into slices, spread a little oliv...
Ron's Kefir Onion Dip
You can serve this dip with homemade potato chips. I cut thinly sliced potatoes and fry them in peanut oil till bro...
Shelley's Cultured Vegetables
I have an Original version of Shelley's Cultured veggies. It has added minerals and prebiotics added to it. Super y...
Shelley’s Cultured Veggies - The Original Recipe
You don't have to add these special minerals and prebiotics in this recipe; if you don't include them, it will stil...
Soaked Himalayan Nuts
These are as delicious and good for you as they are fun and easy to make. One of my favorite snacks.
Spicy Kefir Veggie Dip 🌶
We served this kefir dip at my Trilogy class. My husband went around with a bottle of Chipotle Hot Sauce asking eve...
Tomato Bruschetta
Serve this with Donna's Sourdough Bread, toasted, with a smear of goat cheese. Be careful - it's hard not to eat th...
Tuscan Zucchini Dip
The walnuts is this dip give it a unique flavor. I love to top my salads with a spoonful of this for extra flavor....

 

 

158 Responses to "Mr. Picky and Cultured Foods"
  1. Hi Donna,
    Made the kraut for my first try at CVs! This is the 7th day. Smelled wonderful for the first 5 days but changed smell at day 6. No visible mold at all. Before the 6th day I could smell all the different veggie aromas but now they it just seems to have a blah blended taste. Not something my coleslaw/sauerkraut loving, picky eater husband would like! Nice and buddly up to the 5th day also. Is this over processed and what would be the harm in a shorter fermentation? Any ideas? My house temperature is fine.

  2. Hi Donna,
    Made the kraut for my first try at CVs! This is the 7th day. Smelled wonderful for the first 5 days but changed smell at day 6. No visible mold at all. Before the 6th day I could smell all the different veggie aromas but now they it just seems to have a blah blended taste. Not something my coleslaw/sauerkraut loving, picky eater husband would like! Nice and buddly up to the 5th day also. Is this over processed and what would be the harm in a shorter fermentation? Any ideas? My house temperature is fine.

  3. I love your site…When fermenting veggies Is there anyway to keep the green veggies from turning pale green in color? Thanks for all your help..

  4. I love your site…When fermenting veggies Is there anyway to keep the green veggies from turning pale green in color? Thanks for all your help..

  5. I made these several days ago but there was not enough liquid to cover so I added a little filtered water. This morning they had bubbled over! I tasted them and they were not tart at all. I am thinking I should leave them out for a few more days. I used fresh whey so I am thinking its just because of the extra water. Do you think it will be ok out for a few more days. I love these so much!
    Thank you,
    P

  6. I made these several days ago but there was not enough liquid to cover so I added a little filtered water. This morning they had bubbled over! I tasted them and they were not tart at all. I am thinking I should leave them out for a few more days. I used fresh whey so I am thinking its just because of the extra water. Do you think it will be ok out for a few more days. I love these so much!
    Thank you,
    P

  7. You stated you are married to a picky eater. This may be a really silly question but how do you eat it? As a side? On stuff like chips? Added to a recipe? Only thing I’ve tried is kefir drink that tastes like a smoothie. My husband having health problems and starting a healthy regiment for a picky eater will be a challenge. Too bad I can’t stuff it in a ding ding

  8. You stated you are married to a picky eater. This may be a really silly question but how do you eat it? As a side? On stuff like chips? Added to a recipe? Only thing I’ve tried is kefir drink that tastes like a smoothie. My husband having health problems and starting a healthy regiment for a picky eater will be a challenge. Too bad I can’t stuff it in a ding ding

  9. My body hates garlic. Does the garlic have any special properties in these types of fermentations? (Also, I’m doing milk kefir and wanting to add fermented veggies, do you think these would make my digestive system not hate garlic? Just curious :))

  10. My body hates garlic. Does the garlic have any special properties in these types of fermentations? (Also, I’m doing milk kefir and wanting to add fermented veggies, do you think these would make my digestive system not hate garlic? Just curious :))

  11. When the vegetables are through culturing and you transfer them to the refrigerator, do you put them in a new jar? Or do you just leave them in the one they cultured in?
    I’m only just entering the world of fermenting vegetables. Your site has been a tremendous blessing to me. Thank you.

  12. When the vegetables are through culturing and you transfer them to the refrigerator, do you put them in a new jar? Or do you just leave them in the one they cultured in?
    I’m only just entering the world of fermenting vegetables. Your site has been a tremendous blessing to me. Thank you.

  13. Hi Donna
    I have been making Water Kefir for over a year now and had great success, I tried with milk kefir but lost the grain, I made passionfruit kefir which was like yoghurt and my family loved it. I’m vegan and do not do milk (have never been able to take it makes me sick) would love to be able to have it after reading all your information, anyway my main question is why isn’t my cultured veggies bubbling? this is day three, I bought your book and the veggies starter from you sometime ago. I have followed the recipe in you book for kimchi also can I culture olives the same way. I have a gallon jar and followed your instructions on page 36, it’s really hard to keep the olives down, there’s no bubbles? the cherry tomatoes have a foam on top is this ok? sorry for all the questions, I am keen to culture everything, it sounds so awesome, we are loving kraut veggies but I was reading that the bacterias don’t last this concerns me as I make heaps and have them in the fridge. Can I mix up some veggie starter and pop it into the kraut I have already made several weeks ago?
    thanks again Donna
    Frances

    • Are your veggies sour tasting? Does the stuff float up from the bottom. The white stuff on top is a yeast and here is a blog to help with that. https://www.culturedfoodlife.com/whats-this-on-my-cultured-vegetables/
      Did you refrigerate the starter packages? How long ago to you buy them? I am sure they are fine but tell me how they taste and we can go from there.
      Olives might not have many bubbles as other ferments. It depends on which recipes you made as to which ones get really bubbly. Some of the recipes are pureed which makes them less bubbly.

      • The kimchi did float to the top but no bubbles I left it out 6 days, tasted it and it is kind of sour and spicy, is the liquid meant to be slimy? that’s how it is with the cherry tomatoes, but they are fizzy, taste yum to me! I bought your book and the veggie starter pack from you, maybe a month ago & put it straight in the fridge. Love your book, just want to make everything hehe…. I am actually teaching what I know as there is no-one with the knowledge and the water kefir and sauerkraut has been a great hit. I want them all to know the milk kefir and cultured veggies as well. I recommend your book and culturedfoodlife.com thanks for your help Frances

        • From what you described it sounds like it is done. If it is slimy this is usually because you didn’t add enough salt for the amount of veggies. Salt makes veggies crunchy and without it it gets limp and slimy r sometimes it can also be cause the veggies weren’t fresh.

  14. Hi Donna
    I have been making Water Kefir for over a year now and had great success, I tried with milk kefir but lost the grain, I made passionfruit kefir which was like yoghurt and my family loved it. I’m vegan and do not do milk (have never been able to take it makes me sick) would love to be able to have it after reading all your information, anyway my main question is why isn’t my cultured veggies bubbling? this is day three, I bought your book and the veggies starter from you sometime ago. I have followed the recipe in you book for kimchi also can I culture olives the same way. I have a gallon jar and followed your instructions on page 36, it’s really hard to keep the olives down, there’s no bubbles? the cherry tomatoes have a foam on top is this ok? sorry for all the questions, I am keen to culture everything, it sounds so awesome, we are loving kraut veggies but I was reading that the bacterias don’t last this concerns me as I make heaps and have them in the fridge. Can I mix up some veggie starter and pop it into the kraut I have already made several weeks ago?
    thanks again Donna
    Frances

    • Are your veggies sour tasting? Does the stuff float up from the bottom. The white stuff on top is a yeast and here is a blog to help with that. https://www.culturedfoodlife.com/whats-this-on-my-cultured-vegetables/
      Did you refrigerate the starter packages? How long ago to you buy them? I am sure they are fine but tell me how they taste and we can go from there.
      Olives might not have many bubbles as other ferments. It depends on which recipes you made as to which ones get really bubbly. Some of the recipes are pureed which makes them less bubbly.

      • The kimchi did float to the top but no bubbles I left it out 6 days, tasted it and it is kind of sour and spicy, is the liquid meant to be slimy? that’s how it is with the cherry tomatoes, but they are fizzy, taste yum to me! I bought your book and the veggie starter pack from you, maybe a month ago & put it straight in the fridge. Love your book, just want to make everything hehe…. I am actually teaching what I know as there is no-one with the knowledge and the water kefir and sauerkraut has been a great hit. I want them all to know the milk kefir and cultured veggies as well. I recommend your book and culturedfoodlife.com thanks for your help Frances

        • From what you described it sounds like it is done. If it is slimy this is usually because you didn’t add enough salt for the amount of veggies. Salt makes veggies crunchy and without it it gets limp and slimy r sometimes it can also be cause the veggies weren’t fresh.

  15. Hi Donna, I live in Mexico and I am Mexican, cannot find starter for my cultured veggies. Is it OK if I just cultured it with sea salt and filter water? I use small amounts, because I am the only one that will eat it. I am using 4 cups of water and 1 TBS. Sea Salt. Is it correct?. Thank you and love your blog!

  16. Hi Donna, I live in Mexico and I am Mexican, cannot find starter for my cultured veggies. Is it OK if I just cultured it with sea salt and filter water? I use small amounts, because I am the only one that will eat it. I am using 4 cups of water and 1 TBS. Sea Salt. Is it correct?. Thank you and love your blog!

  17. I’ve already made this twice but I added broccoli to mine. I also have to avoid goitrigenic foods due to low thyroid but I know the cultured veggies changes them. So I use red or green cabbage, carrots, whatever veggies I have on hand etc.
    My question Donna, is can you use Kefir whey AND Caldwells? I have been using just caldwells but I wanted to make some kefir cheese and want to know if I can use the whey WITH the Caldwells. I don’t suppose I will have that much anyway. I have been kefiring goat milk and I love it. I wasn’t thrilled with the coconut milk kefir but it was okay. I got the coconut spread but failed to read your directions clearly and just tried to add it, not blend it. My bad!! Hehe. It tasted fine but the Goat milk is da bomb. I have a glass every morning for breakfast. Yum!!
    Thank you for this book and for your recipes that aren’t in the book. I save then print them then add them into the back of the book. I bought the book for my 77 year old aunt and now she is happily kefiring, culturing and making gluten free breads. Yaaa!!

  18. I’ve already made this twice but I added broccoli to mine. I also have to avoid goitrigenic foods due to low thyroid but I know the cultured veggies changes them. So I use red or green cabbage, carrots, whatever veggies I have on hand etc.
    My question Donna, is can you use Kefir whey AND Caldwells? I have been using just caldwells but I wanted to make some kefir cheese and want to know if I can use the whey WITH the Caldwells. I don’t suppose I will have that much anyway. I have been kefiring goat milk and I love it. I wasn’t thrilled with the coconut milk kefir but it was okay. I got the coconut spread but failed to read your directions clearly and just tried to add it, not blend it. My bad!! Hehe. It tasted fine but the Goat milk is da bomb. I have a glass every morning for breakfast. Yum!!
    Thank you for this book and for your recipes that aren’t in the book. I save then print them then add them into the back of the book. I bought the book for my 77 year old aunt and now she is happily kefiring, culturing and making gluten free breads. Yaaa!!

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