Menu
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!~Donna
Print Recipe
Add to Meal Plan
(Members only)
This recipe has been added to your Meal Plan
Ingredients
Servings: Gallon
Units:
Instructions
  1. 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.
  2. Finely shred the cabbage, jicama, apple, carrots spinach, and onion using a food processor or a hand shredder. Add to a large bowl.
  3. Add the garlic and salt to the bowl and toss to combine. Pack all ingredients into jars.
  4. Add the orange zest and juice, Cutting Edge Culture or kefir whey, and cover with water, leaving an inch or two at the top.
  5. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days. After 6 days, place the container in the refrigerator.
  6. 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.
Recipe Notes

Storage note: This kraut can be kept in a covered airtight jar in the refrigerator for up to nine months.

CulturedFoodLife.com