Raw Cultured Veggies

Do you suffer from candida, rash, digestive problems, tiredness after eating, and/or weight problems? If so, RAW CULTURED VEGGIES may be the answer you've been looking for.

I believe this is one of the most MEDICINAL and economical foods you could eat!

After learning about cultured foods from my colon hydrotherapist and Donna Gates, author of The Body Ecology Diet, I incorporated them into my diet and I feel AMAZING. It took me a while to get used to the "sour" flavor, but now I find that a meal isn't complete without them.

  

What are the benefits?

Cultured veggies are rich in probiotics, enzymes, and vitamins. These powerful superfoods help re-establish you inner ecosystem, stamp out candida related issues, help with weight loss, digestive issues, increase energy, boost the immune system, and curb sweet cravings! Wow - please pass the cultured veggies!

To buy or make my own? 

You can find cultured veggies or sauerkraut in most health food stores. However, don't make the mistake of buying the salted or pasteurized version sold in most supermarkets. This heating process destroys the valuable enzymes and nutrients. Make sure you are getting RAW cultured veggies made without heat or preservatives. Also, I've found that they are rather pricey and with the amount I eat everyday, making my own is the most viable option. Plus, I get to add lots and lots of LOVE to my batches.

How to make:

Basically, cultured veggies are made by shredding cabbage and/or other veggies then packing them tightly into an airtight container (I like to use jars) and letting them ferment on the counter for a few days.  So simple! The longer you leave them out, the more "sour" they become. You may want to start by letting them sit for 3 days or so and then letting them go longer as your taste buds adjust to the flavor.

During this process, the FRIENDLY bacteria naturally present in the veggies begin to multiply and create an acidic environment so they can reproduce. They convert the sugars and starches to lactic acid and partially digest the veggies, softening them or "pickling" them in the process.  It's incredible! Sometimes I can hear the sizzling and bubbling as these precious little life sparks are creating their magic. This is a good sign! They are ALIVE. Truly a LIVING FOOD! 

Once refrigerated, this process is slowed down, but does not stop completely. The veggies can sit in your fridge for months, and they will not spoil. They are like a fine wine, they get BETTER with age.

Check this website Wild Fermentation for loads of information on the health benefits of fermented foods and a host of resources to explore. 

I also found some great recipes and info at The Raw Diet. I have been making the ULTIMATE KimChi. It is so delicious I have to stop myself from eating it all before it ferments. Try it out!
  

Two Favorite Beginners Recipes from the Body Ecology Website:

Version 1

3 heads green cabbage, shredded in a food processor

1 bunch kale, chopped by hand

(optional): 2 cups wakame ocean vegetables (measured after soaking), drained, spine removed, and chopped

1 Tbsp. dill seed

Version 2

3 heads green cabbage, shredded in a food processor

6 carrots, large, shredded in a food processor

3 inch piece ginger, peeled and chopped

6 cloves garlic, peeled and chopped

To make Cultured Vegetables

1. Combine all ingredients in a large bowl.
2. Remove several cups of this mixture and put into a blender.
3. 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.
4. Pack mixture down into a 1½ quart glass or stainless steel container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.
5. Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
6. Roll up several cabbage leaves into a tight "log" and place them on top to fill the remaining 2 inch space. Clamp jar closed.
7. Let veggies sit at about a 70 degree room temperature for at least three days. A week is even better. Refrigerate to slow down fermentation. Enjoy!

To use Body Ecology's Culture Starter:

Dissolve one or two packages of starter culture in 1½ cup warm (90*) water. Add aproximately 1 tsp. of some form of sugar to feed the starter (try Rapadura, Sucanat, honey, Agave, or EcoBLOOM). Let starter/sugar mixture sit for about 20 minutes or longer while the L. Plantarum and other bacteria wake up and begin enjoying the sugar. Add this starter culture to the brine (step 3).

*Although no culture starter is absolutely required (I’ve successfully made cultured vegetables without them before), they’re great to use if you want to have more control over the specific strains of bacteria in your veggies.

Be creative! Once you master the basics, try using different veggie combinations. I love using KALE and seaweed. And as always, try to use ORGANIC, FRESH, well-washed veggies. 

Include at least 1/2 cup of veggies with every meal and FEEL THE DIFFERENCE! You will SHINE!