A few tablespoons of cultured vegetables a day is sufficient, but as a woman in my class this week said, "how much would be to much to eat of this? I could eat the whole jar!" (It was a strictly kombucha class, but I can't help serving the kraut as a treat, the reaction is always the same, "how much is okay to eat?") This kraut is crunchy and spicy and if you add a
little crumbled blue cheese after the ferment, it's phenomenal!
Cultured vegetable juice can be used as "gut shots", filling a shot sized glass with 4 oz. and drinking it down. Anytime I feel myself getting the hint of an illness I increase the number of gut shots I take; in a day I generally have one as maintenance, packed with vitamin C, enzymes and minerals to support my immune system.
I used to only buy organic vegetables but because cultured foods are so powerful at capturing and eliminating toxins I've been able to make concessions. This is beneficial to anyone on a budget too. No toxin terror, the microbes are great at eliminating them (that's why they use them for toxic waste and fuel clean up).
There are a lot of ways to culture vegetables: using just salt, using whey, using a starter, etc. I use the vegetable culture starter Donna sells on her site (I am not affiliated with her in anyway, I support what I want to see thrive).
This is her recipe with additions I make.
Yields 2 quarts (I make this recipe by the gallon, doubling the recipe).
*I prefer the taste of cultured vegetables using Donna's starting culture, I have used whey and go back to the Cutting Edge Starter Culture every time.
using the starter culture, stir together the culture and water. Let the
mixture sit while you prepare the other ingredients—around 10 minutes.
and discard the outer leaves of the cabbage. Shred the cabbage and
place it in a bowl. Then chop the celery into small pieces and mix it
with the cabbage.
Mix in the buffalo sauce, onion powder, salt, chives, garlic and ginger until well combined. Put the mixture in a jar.
the culture and fill the container with filtered water, leaving 2
inches of headspace to let the vegetables bubble and expand as they
Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.
the kraut every day to make sure it is fully submerged. If it has risen
above the water, simply push it down so it is fully covered again. If
white spots of yeast have formed on any un-submerged kraut, do not worry.
Remember, this isn’t harmful. Just scoop out the yeast and kraut it’s
on and push the rest back under the water.
When the kraut is done fermenting, place it in the refrigerator.
Serve with a small amount of blue cheese crumbles.
Buffalo Kraut can be stored in an airtight container in the refrigerator for up to 9 months.
Just joined the group, and I think I'm going to have a discussion with my wife about trying to introduce some cultured food to our family's diet. This thread has definitely convinced me that there's a great place to start, and plenty of good bears, willing to share information about this!
Thanks @BEARYhappy for being so passionate about this and generous to spread this knowledge!
I'm excited to learn!
That's terrific @BearWithCubs2Feed ! I appreciate the feedback and will keep sharing.
Oil Bear Here,
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spot to watch the live steams daily. please join the oilbear page here and I will send link daily to alert you of new streams. God
bless the bears, hope you will join just to talk if your a D-live or other clip channel person.
Thanks Oil Bear,
Todays Stream. https://www.youtube.com/watch?v=q1CDcZUdadU&t=636s live now.
I just made it. I used a little of the wife's kimchi juice, because I had no culture. And used Frank's Red Hot Original. We'll see how it goes. Gonna be a long week...
I made a second one with straight salt water, just to see what happens.
Terrific! Looking forward to hearing how it goes!
@bearyhappy-lisa Thanks for all your posts. I admire you for not shutting down in the midst of the fear. Good job!
I finished the fermentation lasting 8 days--one jar with hot sauce, one with just brine and spices. I do like it. We can't get blue cheese crumbles at the moment. I found my body craves it. When I wake up, that's what I want.
My main question is, are the vegetables supposed to soften up much? I thought they would be softer. I don't know why. (Maybe because I was thinking of sauerkraut being soft, but maybe they cook that.) And I don't mind the crunch. I just wonder if it turned out right. Now that I think of it, my wife's kimchi is slightly crisp, so maybe it turned out correct. I put in some quartered carrot sticks too and they seem hard still, almost like a raw carrot. Do carrots need to ferment longer? Or could it be that I didn't use the starter? Should I have let it go longer not using starter?
That's common, to crave it. It's also common for the vegetables to be much crisper than one would expect. The reasons you gave are what I suspect cause very soft vegetables too. I tried a beet recipe and next time I will slice them thinner, they are almost woody! Things which are already soft remain soft and sometime get too mushy (cucumbers/tomatoes/spinach)--but that could also be because in Alaska we are already working with older produce. I cannot wait to try more regional foods this summer and fresh produce from our garden (which we still have not begun, we are still getting snow and very cold days).
Even the celery sticks I made were crunchy, I love it. :)
My carrot coin recipe only ferments for 3 days, the flavor will always change over time with cultured food, that's another difference between pickled and canned food vs. cultured. It keeps on keeping on! Most of the recipes I am making right now say are good in the fridge for up to 9 months. A few, like cucumber tomato salad, is better eaten within about 3 weeks. That said, the worst that happens is it becomes less of a living food, turns more into vinegar or could, I imagine, get mushier. We have never had any around long enough to find out!
Phew, my husband is getting phone calls left and right from people worried about me, him and our kids because I won't submit to the social shame. Good times, it's not my first rodeo and it won't be my last.