Shelley’s Cultured Vegetables

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This is a special recipe made by my friend Shelley. It's so delicious and one of my husband's favorite recipes. It has a wonderful story connected to it and you can find that here. My Favorite Cultured Vegetable Recipe. You don't have to add these special minerals and prebiotics in this recipe – if you don't include them, it will still taste great. Although, they do give it a flavor that is irresistible! The microbes that ferment these veggies love minerals and prebiotics, and so does your body. They will make your veggies extra special when you add them. When microbes are happy, you can see them in the jar. I call it bubbles.
Servings: 1 gallon

Equipment

Ingredients

  • 1 package Veggie Starter Culture – (or 1/2 cup of kefir whey)
  • 1 head green cabbage
  • 6 whole carrots
  • 6 kale leaves – chopped (or chopped spinach leaves)
  • ½ onion
  • ½ green apple
  • 1 clove garlic – minced (add more if you like garlic)
  • 2 tablespoons parsley flakes – or chopped fresh parsley
  • 2 tablespoons Bragg 24 Herbs & Spices Seasoning
  • 1 tablespoon Celtic Sea Salt – makes veggies more crunchy
  • water, spring or filtered with minerals – Filtered or purified

Optional, but so delicious and extra good for you:

Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️

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, kale leaves, 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.).
  • Toss to combine all the ingredients.
  • Pack the shredded veggie mixture into jars or the equivalent of four quart-size containers. You can use glass or ceramic containers that can be securely sealed.
  • Add the starter culture or the whey and fill the jars with filtered water, leaving 2 to 3 inches of headspace as the kraut will bubble and expand as it ferments.
  • Seal the containers and let them sit on your kitchen counter, out of direct sunlight, for 6 days. The veggies should taste sour and tart. Place the container in the refrigerator.
  • Check the vegetables 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.

Notes

Storage note: This kraut can be kept in a covered airtight jar in the refrigerator for up to nine months.