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Recipes Viewing archives for "Cultured Vegetables"

Spanish Kimchi

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How do I explain how much I love these cultured veggies? The taste is so good and very different from regular kimchi. Hints of jalapenos and unique spices make this cultured vegetable one you'll reach for again and again. I love it on tacos and as a side dish served with blue corn chips. In El Salvador, the country where this dish originated, it is called Curtido and is often served alongside pupusas, a dish made from corn flour pancake stuffed with a filling of shredded cheese. However you serve it, you'll get billions of probiotics and a taste that can't be beat.
This pairs well with sprouted tortilla chips. They are becoming more popular and there are several on the market now. I am loving Unbeatable Blue Tortilla Chips.
We served this kefir dip at my Trilogy class. My husband went around with a bottle of Chipotle Hot Sauce asking everybody if they'd like a little in their dip. People went crazy for this and we've been making and serving it ever since. 🌶

Fermented Sweet Peppers

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Mini Sweet Peppers usually come in a mixed bag with yellow, red, and orange. They are not spicy and they are deliciously sweet and savory when cultured. They make a wonderful salad or sandwich topping!
This recipe was given to me by my friend Shelley, who also invented Shelley's Cultured Vegetables. She has a flair for making great cultured-veggie combinations and this one is wonderful too. Beets are powerful foods! They cleanse the liver and kidneys and are essential for healthy nerve and muscle functions. You can't beat beets!!
This cultured veggie and fruit combo can get really cultured due to the sugar in the carrots and apples so eat it within a few weeks for the best taste, which won't be a problem. This is crazy good and hard to resist. One of my favorite recipes. 🥕

Kimchi Soup

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This soup has lots of prebiotics and probiotics which will be a feast for the microbes that call you home. It's comforting, yummy, and packed with nutrients that your body can use to make you into a new you! Remember you are what you eat and soup can be probiotic too! Probiotic soup for the soul.

Thank You Kraut

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We named this Thank You Kraut because it is perfect for Thanksgiving. It’s loaded with cranberries and cranberry juice, which give it quite a unique flavor. You can serve it as a side dish or with crackers or a veggie platter. Or, if you’re like me, you can pile it on top of leftover turkey and sourdough to make a delicious probiotic sandwich. You’ll be thankful you did.

SCOBY Garlic Dressing

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This one is loaded with fermented garlic and SCOBYs. This dressing is a powerful detoxer and a delight to the tastebuds! This is a powerhouse dressing!
One more fantastic way to use that amazing fermented garlic! Oh, and I may have snuck some Kombucha in here too 😉

Kimchi

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Kimchi is an ancient dish that Koreans have been making for centuries. In fact, it is their national dish, and I’m sure that every family has their own recipe. My recipe is not as spicy as some, but you can adjust the seasonings to suit your taste.

Lemon Kraut

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Lemons are superfoods: they are a digestive aid and a liver cleanser, and they contain many nutritional substances such as citric acid, calcium, magnesium, vitamin C, bioflavonoids, and pectin. All this goodness promotes immunity and fights infections. And the peel acts as a prebiotic!

Rosemary Acorn Squash

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Acorn squash is a good source of Vitamins A and C, and these vitamins will increase when you ferment the squash. This is the beauty of lacto - fermentation. It helps you absorb the nutrients more efficiently and it increases the vitamins that are present.
Fall never tasted so good! The tangerine hue, in butternut squash signifies its many nutrients. It's has very high levels of beta-carotene (which your body automatically converts to vitamin A) and a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C. If you haven't tried my wisdom kraut you're in for a treat. To find the Wisdom Kraut recipe, click on the words "Wisdom Kraut" in the ingredients below.

Miracle Kraut Melt

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I went to a wonderful restaurant in Denver and had a sandwich that was the inspiration for this recipe. Melted cheese and kraut is a genius combination! But remember, you have to grill this open-faced so you can add the kraut after grilling and not kill the pro- biotics. I’m so thankful I went to that restaurant. Not only did they have this sandwich, but they also had kombucha on tap and kimchi stew! It’s wonderful to see cultured foods popping up on menus around the country. People are starting to fall in love with fermentation—as they rightfully should!
These fast-fermenting veggies taste almost the same as regular carrots and celery. If ginger is added, it gives it a zesty note. But you can leave it out if you think your kids would prefer them plain. I love seeing little kids hold the little carrot coins in their hands. I also love to fill the celery with nut butter and raisins for a quick snack that even I enjoy.
You can also add dried cranberries to this dish. Make a double batch because it goes really fast and your gonna want seconds.
These can get a different taste than veggies made with a starter culture depending on the taste of your kefir whey. Always use fresh kefir whey when making cultured vegetables for the best taste.
Asparagus is a prebiotic and you can change your gut flora in a day just by eating a few stalks of asparagus.
Carrots stay crisp when cultured and don't get very sour due to the sugars content in the carrots.
I made this dip in California for a class and a local shoppe picked up the recipe and started serving it on their menu.

Apple Kraut

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Apples and kraut are a wonderful combination and one I use a lot when I'm making kraut. Apples are a prebiotic and so you will get lots of extra probiotics from adding apples to your kraut.
You can make all kinds of juices and add cultured veggies or kombucha to the juice. The combinations are endless. Stay tuned - we are going to be adding a lot of juice recipes to my Biotic Pro membership site.
This is delicious with just cabbage but you can add other ingredients such as spinach, carrots, seasonings, etc. You must use salt if you don't use a starter culture. It is necessary to keep the PH correct and keep the bacteria at a safe level.
I have an Original version of Shelley's Cultured veggies. It has added minerals and prebiotics added to it. Super yummy and the one she first made for me.

Miso Pickles

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These have an earthy flavor and I love to put them in my sandwiches. Remember, miso is a fermented food too!
These are a little spicy, and a little sweet and sour. They are wonderful for digesting your food, building up your immune system, and helping your adrenals feel nourished. It is the flavor I love the best. I'm a foodie and it has to taste good!

Wisdom Kraut

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Everyone who tastes this describes it differently. Some say that it tastes like bread stuffing or spicy sweet potatoes and even spaghetti. I just don't know how to explain it to you, so you're gonna have to try it and see for yourself.
This bread is great with a smear of refried beans, salsa, avocado, black olives, and pepper jack cheese. The options are unlimited.

More Than Taco Salad

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Taco salad is one of my favorite salads. You can add so many different types of probiotics to this salad. Try topping with a little kefir cheese for extra flavor.
This is a fun way to culture your broccoli. If you like broccoli salad made with raisins and carrots, you will love this. Just take it out of the jar and mix with some of my kombucha mayo (recipe in my book). You can also just use it as a topping for your salad. Add a head of fresh lettuce to a bowl, scoop out these veggies, and serve with your favorite dressing.

Christmas Kraut

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Unbelievably good kraut that tastes like Christmas!! Feel free to experiment and add different seasonings, like a pinch of cinnamon or cloves. It's a holiday kraut you'll want to enjoy every year as a family tradition.
You've gotta try these vegetables. Jicama is a prebiotic so you will get more good probiotics in these veggies. The prebiotics feed the good bacteria and you can watch them multiply and grow and get bubbly. Kids love to eat jicama for the orange flavor and the small size. These are wonderful for colds and flus, allergies, and whatever ails ya!

Dilly Beans

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This is finger food. Kids and adults alike love dilly beans. They ferment fast and last for months in your fridge.
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. Although it does give it a flavor that is irresistible! 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.

Orangeade Kraut

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This recipe does not use a culture package, but you can add one if you'd like. You must add salt with this method to inhibit the growth of bad bacteria and to create an environment that is safe. When you add salt, the good bacteria will dominate and keep out harmful pathogens. I do believe that using a starter culture adds a lot more benefits, but this is a good method as well and the health benefits are many.

Cinnamon Dill Pickles

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Cinnamon is surprisingly delicious in pickles. You just need to throw in a couple cinnamon sticks and let them ferment. Try it, you'll like it!

Uncooked Pasta Sauce

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I use my own fresh sprouted pasta made by hand but you could even put this over zucchini. I take a zucchini and a vegetable peeler and peel it in strips and then place in a pan with a little olive oil for about 5 minutes. Then pour the pasta over top.

Fermented Garlic

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Garlic contains anthocyanins, water-soluble pigments that turn blue, green, or purple in a fermenting solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it is totally edible without being harmful in any way. Fermenting makes the garlic more zesty and tangy but in recipes you won't notice a difference between fermented and regular garlic.
One of the secret ingredients in this recipe is the Nutritional Yeast. It has a cheesy flavor and is really tasty. A spoonful of nutritional yeast is like taking a high-potency B-vitamin complex. A serving will generally stock you up with a couple of days worth of thiamin, riboflavin, niacin, B6, and B12, and a substantial amount of folic acid. You can find it at most health food stores.

Tomato Bruschetta

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Serve this with Donna's Sourdough Bread, toasted, with a smear of goat cheese. Be careful - it's hard not to eat the whole jar!
If you have ever had Bubbies Pickles, then you will like these pickles. You can even use these ingredients to make Dilly Green Beans.
You can also make these into bread and butter chip pickles. Just leave the cucumbers and onions in thin slices instead of chopping and dicing them. These are really good on sandwiches.

Pepperpot Soup

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I made this for a friend who came to my house for lunch. After eating it, she declared that she could eat this soup every day for the rest of her life and never tire of it. This is a super easy soup and one you will love. The coconut gives it a rich taste and the sweet potatoes and vegetables will fill you up! Top with kefir cheese and kraut for probiotics, but wait till it's warm and not hot to keep from killing the probiotics.
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