Shelley’s Cultured Veggies – The Original Recipe
Equipment
Ingredients
- 1 package Cutting Edge Cultures – or you can use ½ cup kefir whey
- 1 cup water, spring or filtered with minerals – to mix starter culture
- 1 head cabbage – green or purple
- 6 whole carrots
- 6 kale leaves – chopped. Substitute spinach leaves
- ½ white onion
- ½ green apple
- 1 clove garlic – minced (add more if you like garlic)
- 1 tablespoon Celtic Sea Salt – makes veggies more crunchy
- 2 tablespoons parsley flakes – or chopped fresh parsley
- 2 tablespoons Bragg 24 Herbs & Spices Seasoning
- water, spring or filtered with minerals – Filtered or purified
Optional, but so delicious and extra good for you:
- 2 – 4 capsules Body Ecology Ancient Earth Minerals – or 2 dropperfuls Ancient Earth Liquid Minerals
- 1 scoop Prebio Plus
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Instructions
- If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients — around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
- Shred the cabbage, carrots, onion, and green apple.
- Assemble veggies into a large bowl and add garlic, salt, and seasonings. (You may need a couple of bowls depending on how large of a batch you are making).
- Pack the shredded veggie mixture into half-gallon jars or the equivalent of four quart-size containers. You can use glass or ceramic containers that can be securely sealed.
- Add Cutting Edge Culture, or kefir whey, and cover with water, leaving an inch or two at the top.
Adding Extra Minerals and Prebiotics.
- Twist open the Ancient Earth mineral capsules and sprinkle the contents on the veggies. Discard empty capsules.
- Add a scoop of Prebio Plus to the jar and mix contents with a spoon and seal jar with a lid.
- Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
- Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days. After 6 days, place the container in the refrigerator.