I took a workshop to learn how to ferment my own veggies. I love the taste as well as the benefits of eating them. I learned I could make them myself easily and cheaply. I admit that starting something new can be challenging for me. It took me a while to get my starter. I chose the one available from the Body Ecology web site that Donna Gates founded. We used a whey starter in the workshop based on raw milk. The instructor stated that raw milk was best. It is illegal to sell raw milk so you have to find it underground. I bought a food processor, green cabbage and some carrots and enlisted a friend to help me with my science experiment.
I could not find a precise recipe. I was a bit intimidated by this. I used two small heads of cabbage and four or five carrots. It seems that the “secret” is to keep the veggies under liquid. Ideally, you use the juice from the veggies but you can add water if they are too dry. The yield was about four large jars. It was pretty simple really. Chop veggies, pound or crush with your hands to release the juices after adding a small amount of salt. I used one teaspoon. I also used one package of the starter. I packed it into the jars leaving plenty of space for it to expand if needed. I just left them on the counter in my kitchen. In a day or two I could hear the action of the bacteria when I put the jar up to my ear!
In just three or four days it was ready to eat. I tasted it along the way. The weather was warm so it happened faster than if it was winter. They will last quite a long time in the refrigerator. I encourage you to explore this fun activity. You can make all kinds of fermented foods and it really is pretty easy. It’s a great way to boost your immunity and keep your digestion healthy. Yummy!
Here is a web site that I found helpful.
For more information on gut flora & fauna – the bacteria we can’t live without – read this article.