I always like to have cultured vegetables available in my fridge – ready to enjoy at a moment’s notice! Here is an easy recipe to follow to be sure your cultured vegetables are always the freshest possible, all natural, and organic. Use any vegetables you want – the vegetables listed below are only suggestions.

Cultured Vegetables

(Serves many)

Ingredients:

  • 3 heads cabbage, shredded
  • 1 bunch kale, chopped
  • 2 cups wakame ocean vegetables, soaked, drained, and the spine removed and chopped
  • 1 tbsp dill seed

  or

  • 3 heads cabbage, shredded
  • 6 large carrots, shredded
  • 3-inch piece of ginger, peeled and chopped
  • 6 cloves garlic, peeled and chopped

Directions:

Combine all ingredients in a large bowl.

Remove several cups of this mixture and put into a blender.

Add enough filtered water to make a brine the consistency of a thick juice. Blend well and then add brine back into first mixture. Stir well.

Pack mixture down into a glass or stainless steel, airtight container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.

Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.

Roll up several cabbage leaves into a tight log and place them on top to fill the remaining 2-inch space. Clamp jar closed.

Let veggies sit at about a 70-degree room temperature for at least three days, up to a week for best results. Refrigerate to slow down fermentation.

You can also use a culture starter, following directions on the package to mix it up, and add to the blended mixture.

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