My friend Lesa likes fermented things…and she likes the process of fermenting things. The health benefits of eating fermented foods and drinking fermented drinks like kombucha are numerous. In particular, eating and drinking fermented foods is excellent for our gut health…and who doesn’t love healthy guts? So when Lesa offered to share her recipes, I gladly accepted and got to work! I should add that she also offered me a taste of her fermented veggies to be sure I liked them before embarking on my own journey of fermenting things. The taste is light and tangy but not too sour…delicious!
So I began gathering what I’d need for the recipe from The Nourished Kitchen via my friend Lesa:
Cultured Veggies for Flu Prevention
Makes 1 gallon
- 1 medium jicama
- 1/2 large head of cabbage
- 2 handfuls fresh spinach
- 1 medium apple
- 1 small onion
- 1 + clove garlic (minced)
- 1 1/2 teaspoons unrefined sea salt
- 1 large orange (zested and juiced)
- 1 package vegetable starter culture (or 1/4 cup fresh whey)
Shred or chop the first six ingredients, place in a bowl and sprinkle with salt. You can also layer it in the jar instead of mixing. Firmly pack the mixture into 2 half gallon canning jars or vessel, leaving an inch or two for the cabbage to expand when it ferments.
Mix juice and culture. Add orange zest and juice/culture mixture to vegetables (dividing equally between 2 jars) and cover with water, leaving an inch or two at the top. Put lid on jar and let sit on the counter for 6 days. Each day press down vegetable mixture to cover with liquid. After the 6th day, place in the refrigerator.
Here is how it all came together at The Gyde Zoo:
We are looking forward to having a small bowl of these good-for-out-guts veggies every day!