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On 2009-06-28 13:12:31,
ClayPage wrote this entry.
Recipe - Cultured Vegetable
Great recipe that is quick
Ingredients:
1 head of green cabbage- shreded
1 bunch of kale, chop finely by hand
5 or so Collard leaves chopped finely by hand
½ head cauliflower, break into tiny florets, or
chopped very small
2-3 carrots- shredded
2 to 3 cloves of garlic- peeled and minced
1 Tbsp. -celery seeds
1 Tbsp. -dried oregano
½ Tbsp. -dried basil
Instructions:
One important secret to making really delicious cultured veggies is to use fresh, organic, clean vegetables. After washing the vegetabless, spin dry them. It´s essential that you boil your equipment in water before using it.
Search On Vegetable Culture Starter below.
Use a starter culture to increase enzyme potency-
1. Dissolve a package of Vegetable Starter Culture in ¼ cup warm (90 degrees F) filtered water.
2. You might want to try a ½ tsp of honey.
3. Let this starter mixture sit for about 20 minutes or longer while the L. Plantarum and other bacteria begin devouring the sugar.
4. Add this starter culture to the brine from step #3 below.
Begin preparing vegetable mixture-
1. Combine all vegetables, seeds, and herbs in a large bowl.
2. Remove approx ½ of the above mixture and put it into a blender.
3. Add enough filtered water to the blender to create a "brine" the consistency of thick juice. Blend well then add starter culture above to this brine. Add brine with culture back into vegetables, along with the celery seeds and herbs from step one. Mix together.
Using this amount of ingredients, you may have to complete step 3 in two batches but you only need to add the starter culture once.
4. Pack mixture down into as many pint or quart sized glass jars as necessary to hold all the mixture. Use a potato masher or your fist to pack the vegetables as tightly as possible. Force out as much air as possible.
5. Fill your containers almost full, but leave about 2 inches of room at the top for vegetables to expand.
6. Roll up several outer cabbage leaves into a tight "log" and place them on top to fill the remaining 2-inch space.
Tighten the lid of the jar snugly but just enough to allow the escape of any overflow that will occur during fermentation. (see step 7) Place jars in a wide, open plastic container to catch any overflow.
7. Let veggies sit at approx 70 degrees F or room temperature for at least a week. Two weeks may be even better. Then tighten jar lids completely and refrigerate to slow the fermentation process.
Vegetables will keep in the refrigerator for many weeks once opened, becoming softer and more flavorful over time. Unopened jars will last for up to 8 months.
You can get creative here using different combinations of your favorite vegetables. For instance you may like to make a combination that is primarily carrot or beet based. Try some different things.
The amount of jars of cultured vegetables that you end up with will be based on the amount of raw vegeatble that you begin with.
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