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Pink Peppercorn Pickles

I have two big pink peppercorn trees in my yard. I dry the peppercorns and use them in my pepper grinder and also when I make pickles. I love the mild pepper taste and I like to see them floating in the jar while my pickles ferment. I like to make these in quart jars but you can use a half gallon jar, or pint jars too. Just make sure each jar gets an even amount of the spices, seasonings, and culture. Check out my blog on how to make pickles crunchy!

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Tomato Bruschetta

This is one of my family’s favorite way to eat tomatoes. It’s so yummy we serve it to company and they always ask for the recipe. It’s super easy and fun to make and filled with billions of probiotics. Make my overnight sourdough bread or you can use any fermented sourdough bread and I bet you’ll be addicted as we are.

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Cucumber Kimchi

This is one of my new favorite ways to enjoy the flavors of kimchi. Although technically it’s not kimchi since no cabbage is used, it still has that spicy kick that so many people love. You can always use less Korean chili paste if you don’t like it that spicy. Adjust it however you like but give it a try. It is super easy and I think you’ll love the flavor of these cucumbers/pickles!

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Fermented Garlic and Honey

This wonderful home remedy does not need a culture. Honey has its own special microbial abilities and is also a prebiotic that will ferment the garlic. Garlic is also a huge prebiotic, and together they make for a wonderful food that works like medicine that’s super easy to make! Allicin is an organosulfur compound in garlic that is made when you crush the garlic or ferment it. It’s a defense mechanism against attacks by pests on the garlic plant, and has incredible benefits. There have been studies that suggest a daily high dose of allicin showed effectiveness in preventing the common cold. Eat a clove a day at the first sign of a cold or flu. Food is Medicine, especially if it’s fermented!

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Earl Grey Tea Pickles

One of the secrets to getting crunchy pickles is to add leaves, such as oak or raspberry, that have tannins in them. You might be thinking, “But how do I know which leaves have tannins? And how do I get ahold of some?” Well don’t worry – tea leaves have tannins too and you can use them to make your pickles crunchy and flavorful. Earl Grey is one of my favorite teas to use because it adds a unique and delightful flavor to these pickles. I can hardly wait for you to try them. We might start a whole new movement of pickles made with different types of tea!

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Basic Kraut

This is a basic kraut recipe and you can modify it and add more veggies and fruits if you desire. Its fun to experiment and I have over 76 recipes you can try on my recipes tab. You can make this recipe again and again so you’ll always have a jar of delicious probiotic veggies in your fridge that can last for nine months, perfectly preserved.

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Buffalo Kraut

Buffalo wings are all the rage these days. But did you know that the first plate of wings was served in 1964 at a family-owned establishment in Buffalo called the Anchor Bar? The wings were the brainchild of Teressa Bellissimo—she covered some wings with her own special sauce and served them with a side of blue cheese and celery because that’s what she had available. Inspired by this, my daughter Maci took the same ingredients (minus the chicken wings) and made a delicious veggie recipe.

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Spanish Kimchi

How do I explain how much I love these cultured veggies? The taste is so good and very different from regular kimchi. Hints of jalapeños 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.

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Blueberry Spinach Kraut

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.

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Cultured Carrot Cake in a Jar

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. 🥕

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Kimchi Soup

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.

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Thank You Kraut

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.

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SCOBY Garlic Dressing

This one is loaded with fermented garlic and SCOBYs. This dressing is a powerful detoxifier and a delight to the tastebuds! This is a powerhouse dressing!

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Kimchi

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.

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Acorn Squash with Wisdom Kraut

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.

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Cultured Carrot Coins and Celery Sticks

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.

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Cultured Vegetables Using Kefir Whey

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.

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Apple Kraut

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.

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Holli’s Morning Greens

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.

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Cultured Vegetables Without a Culture

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.

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Flu Prevention: Cultured Veggies

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!

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Wisdom Kraut

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.

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Probiotic Pickle Poppers

These get gobbled up at parties and they’re fast and easy to make. Kids love them and they get billions of probiotics in each bite. Cultured pickles have properties all their own. They can help with rehydration on a hot day and athletes use the juice to help they stay hydrate during strenuous sport activities. Pickles poppers are great pickups for kids and adults!

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Jalapeno Sourdough Bread

This is my son’s favorite bread and one he begs for. It makes a great grilled cheese sandwich with pepper jack cheese and slices of tomato. You can also add a smear of refried beans, salsa, avocado, black olives, and top with pepper jack cheese. The options are unlimited. Sprinkle a little cilantro on the top when you’re finished and you’ll have a gourmet sandwich that will wow anyone!

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Cultured Broccoli Salad In a Jar

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.

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Christmas Kraut

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.

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Scary Delicious Seaweed Dip

You can use any cultured vegetable, but Shelley’s Cultured Veggies is the best and has extra seaweed cultured into it. Research suggests that seaweed can also help regulate estrogen and reduce the risk of breast cancer. It is also know to reduce inflammation. Use seaweed when making cultured foods and it becomes a superfood!

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Jicama If You’re Sicka-ma!

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!

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Dilly Beans

This is finger food. Kids and adults alike love dilly beans. You get lots of fiber in green beans which helps feed your microbes — prebiotics!. They also act as an easy source for acquiring vitamins like vitamin A, C, K, B6, and folic acid. They ferment fast and last for months in your fridge and are super easy to make.

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Sweet Potato Topped with Cultured Goodness

This is a baked sweet potato topped with cultured vegetables then topped with a dollop of kefir cheese. It’s an easy way to get lots of probiotics and it’s super yummy too. This also works on white potatoes, and it’s fun to change the type of cultured veggies you top it with. Give it a try, I think you’ll love it!

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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 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.

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Salad in a Fermenting Jar

I love love this salad. It’s super easy to make and has lots of sweet and savory flavors going on. You can change it up by adding different cheeses and nuts or extra veggies. You can use any of your favorite dressings or top this salad with Apple Kefir Dressing . Click the words to see the recipe. I’ve found if I make salads in jars ahead of time I will eat them more often. I have a whole book filled with recipes in jars. Cultured Food in a Jar was created out of my need to find healthy easy recipes I could make and store in jars. Check out my book;Cultured Food in a Jar! I have so many jars I could open an antique store, it’s beyond ridiculous!

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Cinnamon Dill Pickles

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!

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Mexican Carrots

Super spicy, throw them in any Mexican dish for extra flavor and probiotics. I try to eat a lot of carrots. Vitamin A that is found in carrots (from beta-carotene), can make a big difference in the health of the body. Researchers at the Jules Stein Institute at the University of California at Los Angeles found that women who consume carrots at least twice per week – compared to women who consume carrots less than once per week – have significantly lower rates of glaucoma (damage to the optic nerve often associated with excessive pressure inside the eye). Check out my article on many ways to ferment carrots. Carrots are superfoods!

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Fermented Jalapenos

One jalapeño contains the following; Calories: 4; Fiber: 0.4 grams; Vitamin C: 10% of the RDI; Vitamin B6: 4% of the RDI; Vitamin A: 2% of the RDI; Vitamin K: 2% of the RDI; Folate: 2% of the RDI; Manganese: 2% of the RDI. Now ferment that same jalapeno and you’ll get probiotics too! These get super spicy. If you want them less spicy, remove some of the seeds before fermenting.

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Fermented Hummus

Hummus is a gateway to everything else in your refrigerator. Scoop out some hummus with cultured carrots or cucumbers are yummy too. Hummus is a good source of protein and fiber, chickpeas used in hummus are high in iron, folate, phosphorus and B vitamins. Hummus is something I always have in my fridge.

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Fermented Garlic

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.

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Cultured Peach Pico Salsa

Don’t forget to use this salsa in the Pico Bean Dip Recipe! This has a sweet and sour taste that gives flavor to many mexican dishes. Vitamin A is abundant in peaches, which is essential for sharp eyesight. It also protects against lung and mouth cancers, and helps maintain healthy mucus membranes and elasticity in the skin. The darker the peach’s flesh, the more vitamin A it contains. Peaches are good for you!

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The Fairest Salad in the Land

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.

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Tuscan Tomatoes

Tomatoes tend to get soggy the longer they ferment. This is due to the acidity of tomatoes. Salt will help keep vegetables that are fermenting firmer and crunchy, so don’t skip the salt. This is one of my husband’s favorite cultured vegetables and one he will actually make himself. We love to serve this with Tomato Bruschetta, check out the recipe!

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Cultured Chile Salsa

Use this salsa and Fermented Jalapenos to spice up your Mexican dishes. Cultured salsa is one of the easiest ways to get your family to try cultured foods. They are made in a blender so they’re super simple. I don’t know of a person who doesn’t like salsa. Salsa is chocked full of nutrients and this one has probiotics too!

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Cultured Border Salsa

This yummy salsa is a snap to make. It’s super easy and it’s made in a blender. This is a great way to get people to eat cultured veggies. Everybody loves salsa, so just ferment it and they’ll never know they’re having billions of probiotics in every bite. Tomatoes are one of natures wonder foods and with added spices and probiotics it becomes a super food!

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Donna’s Dill Pickles

If you have ever had Bubbies Pickles, then you will like these pickles. You can even use these ingredients to make Dilly Green Beans. Fermented pickles have billions of probiotics and I have a pickle almost everyday. It only takes three days to make them and they will last up to nine months in your fridge. Give them a try!

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Sweet Pickle Relish

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.

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Kombucha Black Bean Salsa

This is one of my favorite summer dishes. Super easy to throw together and a real crowd pleaser. Black beans contain quercetin and saponins which can protect the heart. Black beans also contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally. You can let this ferment for an hour or eat immediately. You can also store this in the fridge for a couple days. It’s a very versatile dish and one I love!

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Pepperpot Soup

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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Billion Bioticland Dressing (Thousand Island)

This recipe was created for my Veggie Delight Sandwich. I love this dressing on a salad or also as a spread for a sandwich. It’s super fun to make and if you don’t have all the fermented ingredients, use what you have and then use regular versions of the other ingredients. It’s so easy to make your own dressings and it’s a good habit to get into. Then you know the ingredients and they can last a longtime in your refrigerator. Homemade is always best!

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