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The Food Poisoning Remedy

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broccoli salad in a jarA wise man should consider that health is the greatest of human blessings, and learn how by his own thought to derive benefit from his illnesses. ~Hippocrates

I found cultured veggies in the most unlikely way, but really it was the veggies who found me. They opened a door to a world that was made for me and made a cold winter day come alive for me. My husband, my oldest daughter, and I were all pretty sick that day. We had eaten some bad artichoke dip (not cultured) and found ourselves with food poisoning. I became so sick I felt delusional. I couldn’t think straight and called out to my husband to help me. I was having a hard time breathing and the room was spinning and I couldn’t get to the bathroom. I was being poisoned from the inside out and it was scary. I was the first one to get symptoms of food poisoning, and my husband and oldest daughter soon followed. I remember lying in bed that day and coming in and out of sleep and I was dreaming about chickens, of all things. As I woke up from my dream I remembered something I had read earlier that week. It was the story of the chickens that were cured from the bird flu epidemic. They had been given fermented vegetables  and it cured most of them. I had made my first jar of cultured veggies that same week and remembered they were in the back of the fridge. Could I get to the kitchen to get some of those veggies? I was so sick, but just maybe they would help me because they did help the chickens? I remember hanging on to walls as I made my way to the kitchen. I was so dizzy and the toxins were making me unable to stay upright for long. I found the jar in the back of the fridge and opened it. I was too weak to get a spoon on the other side of the kitchen, so I just swigged a bunch of juice from the jar and made my way back to bed. Twenty minutes later I was up doing dishes in the kitchen and feeling almost normal. I remember thinking it was a miracle and found myself crying in the kitchen. What was this food that had done something so dramatic to me? It was only the beginning  of learning the wonder of these cultured veggies, but they had convinced me of their power and I found myself crying in relief – that the misery I had been feeling was gone. I have become their ambassador and I get to have the pleasure of watching them work their miracles again and again on so many who are sick and suffering.

Click here to purchase a 1/2 gallon fermenting jar with airlock
Click here to purchase a 1/2 gallon fermenting jar

I have seen this type of thing many times now – powerful cultured veggies that have the power to knock out stomach viruses and colds and flu. I have written many blogs about it to try and spread the word. Everybody should have these in their refrigerators. You know what it is like to have stomach cramps and diarrhea and the misery it can bring. I know of nothing, including any medication, that is more effective than these cultured veggies. Think about it; when you have these symptoms, what do you reach for to stop the symptoms? Really, there isn’t anything out there that can actually help. You just have to suffer with it till it’s over. Well, no more! Take one spoonful of juice every hour and it will stop it in its tracks and speed you on to wellness.

 

Click here to purchase a one gallon fermenting jar
Click here to purchase a one gallon fermenting jar

Throughout the last thirteen years I have discovered many things to make these veggies stronger, and by no means do you need to have special equipment to make them. You can make them in a canning jar and they work great, but I have found that airlock jars work well to give a better finished product with less chance of developing the harmless Kahm Yeast.  Also, using airlock jars will make the veggies  a little crispier. However, they still work great without these special vessels. I really want you to make them. So however you can make them, please do so and reap the benefits. Using a packet of  Cutting Edge Culture for fresh vegetables also makes for more probiotics that stay at higher levels longer. You can reuse the brine after using a package again and again so it can make it really cost effective. Making cultured veggies without a culture works great too, but the bacteria seems to die much quicker and in my personal experience,  Cutting Edge Culture can’t be beat for any kind of sickness.

One more thing – cultured vegetables cannot cause food poisoning, it is a scientific impossibility. Here is a video and blog to help explain it. https://www.culturedfoodlife.com/dont-try-so-hard-its-easy-and-i-will-help/ It is safer to eat these foods than raw vegetables because fermenting them makes them loaded with good bacteria. These good bacteria preserve and make these foods some of the safest foods on the planet – and that’s a fact, jack! (Check out my blog)

 Click here to purchase airlock lids to fit canning jars
Click here to purchase airlock lids to fit canning jars

There is a new recipe below and here is a link to many cultured veggie recipes that you can use to help you when you are sick or when you are well. All of them work really well to help with any kind of stomach issues. The juice is just as powerful as the veggies, in case someone can’t handle solid food.

Here are the new fermenting jars that I am selling in my store. You can also buy just the lids to fit on any regular or wide mouth canning jars.

Make cultured veggies however you can. It’s important and you won’t regret it.

Cultured Broccoli Salad in a Jar
CulturedFoodLife.com
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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.~Donna
Ingredients
  • 1/2package Cutting Edge Culturesor 1/2 cup kefir whey
  • 1head broccolichopped (florets only)
  • 2meduim carrotsshredded
  • 1small red onionthinly sliced
  • 1/2cup raisins
  • 1/2cup grapes
  • 2teaspoons lemon juicefreshly squeezed
  • 1/2tablespoon Celtic Sea Salt
Servings: quarts
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.
    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. Add the broccoli florets, carrots, red onion, raisins, grapes, lemon juice, and salt to a ½ gallon canning jar or vessel.
    Add the broccoli florets, carrots, red onion, raisins, grapes, lemon juice, and salt to a ½ gallon canning jar or vessel.
  3. Add the lemon juice, Cutting Edge Culture or kefir whey and cover with water, leaving an inch or two at the top.
    Add the lemon juice, Cutting Edge Culture or kefir whey and cover with water, leaving an inch or two at the top.
  4. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days, then place in the fridge.
    Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days, then place in the fridge.
  5. 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.
    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 can be kept in a covered airtight jar in the refrigerator for up to nine months.

CulturedFoodLife.com

 

 

 

34 Responses to "The Food Poisoning Remedy"
  1. I have been researching cultured foods for sometime. When I was impressed to order your book. I am excited to learn about kombucha and cultured veggies. I have dairy cows and have been using kefir for a while. Feeling the effects of kefir, I knew there was more. Thank you . I expect to learn a lot more from your site. Carla

  2. I want to make your crispy pickles, but do not have access to fresh leaves. Will it still work with canned grape leaves?

  3. I just joined your site today and it is really great. Do you think drinking fermented milk drinks like kefir or buttermilk could help food poisoning like the fermented vegetables do?

  4. Hi, I just made the flu prevention and this is my first time ever! Am I supposed to have the air locks on or tight lids? If tight do I burp? TIA When do the air locks go on?

  5. I’d like to skip the starter and the whey and just use a salt-water brine. Do you have a recommendation for this? I realize it will need to ferment longer.

  6. When using whey instead of the Caldwell’s should I assume that it will take longer than 3 days for the fermentation before I refrigerate? I had a party with myself last night, making this and another type. Can’t wait for fresh garden produce when we get a chance to plant one.

    Love you site!!!

  7. This looks really good! I’m eating a ketogenic diet for cancer management and have cut out all sugar. Dos the sugar content of the raisins and grapes get reduced in the fermenting process? Thank you for this site!

  8. We purchased your jar and have the 1st batch of sauerkraut in. My question is the air valve on top was filled (couldn’t find a specific line except on the top). The water went down to half, should we refill the air valve? Loving the kraut already. Thanks in advance.

  9. I wasn’t making this recipe, but your flu prevention one. The first try was great. On my second attempt, the jar exploded. Am I using too much Caldwell’s? I made two quarts of veggies in a half gallon jar and added a package of the Caldwell’s, as the recipe stated for that many vegetables. The airtight top was still on but the side of the jar burst outward. Thanks for your help.

      • I think I got it at WorldMarket. It had the rubber seal on the glass lid and rim of the neck with a metal clamp to lock it in airtight. I didn’t look for or notice a particular brand. Thought it would be a great one. I usually use mason jars, but wanted to just have one big jar for convenience. I had used it before with no problem so I didn’t think about the jar as being a problem. I know I can actually see the cultures bubble with Caldwell’s and not so much with whey or just salt. That is why I thought I got too much culture even though I followed directions. Should I only use certain brands?

        I really appreciate all the time you put into your website.

        Janet

  10. Hi Donna,
    I am so happy to find your site today! Do you sell any kefir starters that I can use to make water kefir…I used to make it every week & I love it. Thanks!

  11. Thanks a ton… may you always be in the best of health. Can I use yogurt whey? I am from india and this kefir is new to me.

  12. Where can i find the bottle of coconut liquid saponified? Did not see it in your store…and we do not have it in Canada.

    Pauline

  13. I’ll try this brocili salad, i’m fun of looking for any tips that could help me and wife live in a healthy manner..thanks by the way for sharing us your recipe!

  14. Hi Donna,

    I just want to thank you for putting so much detail in this and your other stories. It really helps us understand how badly you felt and how incapacitated you were. And then to hear how much better you felt in just 20 minutes … truly amazing and awe-inspiring! Thank you so much for sharing what you learned and teaching us how to create these miracles in our lives too!

    Hugs from PA,

    Nancy

  15. LOVE the concept…..will make some and will (when need) give it a try!
    I’m fairly healthy or do not seem to get sick/flue/colds for years (might be because eating fresh, local veggies is a BIG part of my diet)…..but believe natureal made/answers to health and cures are the best and out there!

  16. Love this receipt. I am going to make it. Thanks for all that you do. You have opened a whole new world to me. I need your advice. I am going to be flying and the going on a cruse for our 30th anniversary. With all the talk in the news about the nuro virus I hope you can give some advice as to how to transport small amounts of the cultured liquids. I know that when you go through the flight check you have to have 3 oz or less containers. I was hoping that you have some thoughts and recommendations on how to take some with me. Thanks for any info you can provide. If you do have ideas I am sure your followers would love to read about it as well. It could also be something you could sell on your site. I know I would be ordering right now if you did. Thanks ! Joan

  17. My sister sent me “Cultured Food for Life” as a birthday gift. When I called to thank her for these great recipes I mentioned I only wish the print was darker as it is too hard for me to read. She said thank you as I thought it was my eyes as I found the print too light also.

    The printer company needs to use regular black ink and not the light print. I have been able to read your story a little at a time to avoid eye strain.

    I have not made any of the recipes but my sister has and is very pleased with the recipes. She has bound it easier to use the recipes that she can see on the computer screen and then print herself.

    When the local farmer markets are set up in my area I will be ordering supplies from you and trying a few recipes. In the meantime I am purchasing fermented pickles at the local store.

    Sincerely,
    Isabel

    • Your book arrived last week and I was very excited. When I sat down to start reading it was just too much effort. I then brightened thinking I would print to recipes you post on Facebook. Then I discovered the colors you use on your blog that work so do not print out as easy to read. I guessI will have to retype your recipes by hand in order to use them. Thank you for sharing. I know your cultured will enhance my health.

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