- Sour conquers sweet; may help curb cravings for sweets
- Can be enjoyed daily
- Easy to make at home
- Features L. Plantarum, a hardy fighter against bad bacteria and pathogens in the gut*
Please Refrigerate Once Received!Download Instructions PDF
Cultured foods have been an integral part of the healthiest diets for thousands of years and may be essential to a long, healthy life. They give birth to a lavish inner ecosystem, supporting digestion.
Cultured Salsa Recipe
Donna Shows JJ Virgin How to Make Cultured Vegetables
How to Make Cultured Vegetables
Veggie Culture Starter helps make tasty cultured vegetables. Cultured vegetables may help take away cravings for sweets, soft drinks, bread, pasta, dairy, fruit and other expansive foods not allowed on the diet.
Research suggests that Lactobacillus plantarum may help gut dysbiosis, like IBS, Crohn's Disease and Colitis.
Cultured Vegetable Starter contains the following beneficial bacteria:
- Lb. plantarum
- Pediococcus acidolactici
- Leu. cremoris
Each box contains 6 packets which can be used to make cultured vegetables, cultured whipped butter, and creme fraiche.
An Easy Beginner's Recipe
- 3 heads green cabbage, shredded in a food processor
- Several cabbage leaves
- 6 carrots, large shredded in a food processor
- 3-inch piece ginger, peeled and chopped
- 6 cloves garlic, peeled and chopped
- 1 packet of Body Ecology® Veggie Culture Starter
- ½ cup warm (90°) water
- Dissolve Veggie Culture Starter with warm water. Add some form of sugar to feed the starter (try Rapadura, Sucanat, honey, Agave, or EcoBloom). Let the starter/sugar mixture sit for about 20 minutes or longer while the L. Plantarum and other bacteria wake up and begin enjoying the sugar. Put aside.
- Combine shredded cabbage, carrots, ginger, and garlic in a large bowl.
- Remove several cups of this mixture and put into a blender.
- Add enough filtered water to make a “brine” the consistency of thick juice. Add culture starter mixture from step 1. Blend well and then add brine back into first mixture. Stir well.
- Pack mixture down into a glass or stainless steel container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.
- Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
- Roll up several cabbage leaves into a tight “log” and place them on top to fill the remaining 2-inch space. Clamp jar closed.
- Let veggies sit at about a 70° room temperature for at least 3 days. A week is even better. Refrigerate to slow down fermentation. Enjoy!