These are cultured veggies my son and I made last Tuesday.
We started with fresh veggies from a local farm--Turner Farm (See a previous post about Turner Farm HERE.) This farm is a non-profit, certified organic, educational organization.Previously, my son made a coconut kefir using a starter we purchased HERE. We looked up various recipes online and watched Sandor Katz's wild fermentation video. Then we proceeded.
We grated a parsnip and lots of carrots. Red cabbage was next on the chopping block.
Then we started packing the jars We used pint size glass canning jars with rubber-ringed lids. (Everything must be sterile!) We poured about an inch-2 inches of kefir into the jars. Then we began packing in the veggies, tamping them down with the handle of a wooden spoon. In some jars we layered the vegetables; in some jars we added green onion, and other herbs like mint, basil, and thyme (from my garden).
We also made a salsa slurry using fresh tomatoes and a cayenne pepper. Later, after this has cultured, we'll added fresh chopped veggies.
After the jars were packed to about 2 inches from the top, we added water to rise above the vegetables, but still leaving about an inch of air space at the top.
Then we fitted the jars with lids, gathered them together, and covered all with a towel to keep the temperature even--about 70 degrees. (That's it! no sealing in a water bath!) Now when will they be ready? Probably about a week. These are meant to be eaten as condiments--a little with each meal. Cultured foods are good for your health and digestive tract.
This post has not meant to be a tutorial on cultured veggies, nor an explanation of the health benefits. I'll leave you with a few links to explore. But first, with this post, I am participating in the Farmer's Market Challenge, July 31st edition.
Judy, aka Squirrel Queen, started this challenge last year to see what kinds of products were available around the world. This challenge is fun with a purpose. "The purpose of this challenge is to raise awareness for locally produced foods. Most of the food you purchase at the grocery store is grown somewhere else. What kinds of foods are produced in your local area? Are you supporting your local farmers?
Hop on over to Judy's blog The Road to Here, and link up yourself and/or check out all the posts. See what's going on around the world!
cultured vegetable links:
1. Wholesome Goodness a recipe, great information, and links to step-by-step tutorials excellent!
2. making cultured vegetables VIDEO with Donna Gates of Body Ecology
3. how to make coconut kefir VIDEO from the Renegade Health Show
4. general information and 2 starter recipes HERE --Body Ecology website
6. vegetable suggestions and a basic recipe HERE Healthy Green Lifestyle.com
7. a couple recipes
Notes (to answer a few questions):
1. You do not process in a hot bath. After closing the jars, you just let them sit in an @70-74 degree space for about a week.
2. After a week (approximately), open up a jar and serve. Store in the refrigerator for a long time. The veggies will continue to culture slowly.
3. If you cook these, you will kill the beneficial bacteria you took the time to culture. Just use as a condiment or as a side dish. (perhaps on salad, in slaw, on potatoes)
4. 6 days later--opened one of the jars--mostly carrot with some parsnip and turnip, and added grated fresh ginger--delicious!
photos by me © 2010 and one by Squirrel Queen © 2009
1. You do not process in a hot bath. After closing the jars, you just let them sit in an @70-74 degree space for about a week.
2. After a week (approximately), open up a jar and serve. Store in the refrigerator for a long time. The veggies will continue to culture slowly.
3. If you cook these, you will kill the beneficial bacteria you took the time to culture. Just use as a condiment or as a side dish. (perhaps on salad, in slaw, on potatoes)
4. 6 days later--opened one of the jars--mostly carrot with some parsnip and turnip, and added grated fresh ginger--delicious!
photos by me © 2010 and one by Squirrel Queen © 2009
