Our Favorite Herb Cultured Vegetables Recipe

Out of all the cultured vegetables we have made, and we have made a lot, this is our favorite Cultured Vegetables Recipe.  I have been experimenting a lot with making different combos of cultured vegetables and I have had to make a bunch lately because we are going through them pretty fast.  Ailie my 1 year old loves them, they are pretty sour so I am surprised at how much she eats of them.  Keely loves them too on most days.  I have grown to really like them and Jeff is still not a huge fan but will eat them.  Cultured vegetables are one of the healthiest things you can add to your diet.  They provide tons of healthy bacteria to our bodies helping balance our inner ecosystem, enhance digestion, are very alkaline and cleansing and help take away cravings for sweets.This is my new favorite combo, it is really refreshing.  I use a large jar that I bought at Ikea that clamps shut.  I never know how much cabbage I will need so I usually chop too much and then will stuff the rest in a smaller jar and add some other veggies I have laying around to make a full jar.

  • 1- 2 Heads Organic Cabbage chopped small
  • 1/4 Head of Purple Organic Cabbage chopped small
  • 2 Basil Leaves chopped small
  • 2-3 sprigs Fresh Thyme chopped small
  • 2-3 Kale Leaves chopped small
  • 2-3 sprigs Fresh Dill chopped small
  • Juice of one Lemon
  • 1 packet Body Ecology Culture Starter
  • Couple pinches of sugar to feed the starter
  • Body Ecology Ecobloom optional to also feed ther starter

Start by emptying the Culture Starter into 4 oz of close to 80 degree purified water or follow directions on box, add the sugar and Ecobloom and stir.  Set aside for later.  Wash and chop everything up and mix in one big bowl.  Take a couple handfuls put in the blender with 8-16 oz water and blend to make a brine.  Pour part into your jar and you can add as you think you need it since jar sizes vary.  Mix in the starter liquid you have set aside and add juice of one lemon, less if you don’t want it as sour.  I also will usually add a couple shakes of herbamare.  Then start stuffing your vegetables into the jar, use your fist to smash it down or some sort of kitchen utensil if you can’t fit your fist in.  Keep stuffing the liquid should be pushing up.  You want all the vegetables covered in the liquid, add more if you need it.  Once you can’t fit anymore in and you want to leave a little room for your large cabbage leaves to stuff in to hold the rest down.  It will expand and the cabbage leaves help hold it down.  Clamp shut and put on top of your fridge for 3-4 days.  With my experience mine always leak a little so I put a folded towel under that I can change out 1-2 days in because the smell can be strong.  It is recommended you eat 1-2 TBSP with each meal.

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