Probiotic Mixed Vegetables (“Forever Fermented”)

A method of culturing non-starchy vegetable mixtures with “perpetual fermentation” for the widest variety of probiotic species beneficial to the gut microbiome. It is helpful as a home remedy and makes a nutritious drink.

If you have limited kitchen time, cultivating vegetable mixtures for “perpetual fermentation” is a great way to simultaneously make several probiotic foods on one plate that can be stored indefinitely.

From Dr. Natasha Campbell-McBride’s latest book: Bowel and menstrual syndromeShe calls it a “vegetable medley,” which has the benefit of providing a nutritious brine that you can drink as well. (1)

A drink made from a probiotic vegetable blend is packed with nutrients, enzymes, and beneficial microorganisms (both bacteria and yeast when using live grain, 24-hour fermented kefir whey as a starter).

When ready, the vegetables are tangy and very tender, and the liquid is bright red and full of flavor.

Add vegetables to soups or stews and serve as a delicious side dish with other dishes.

Dr. Campbell-McBride suggests using salt water as a great home remedy for sore throats, sore gums, and stomach upsets. (2)

Vegetables to Try

My favorite combination when making a probiotic vegetable mix is ​​beets, cabbage, carrots, and garlic cloves.

*Do not use peeled or packaged cloves from health food stores. Even organic ones can be treated with chlorinated mixtures. Peel the cloves yourself.

Other options include cauliflower, broccoli, turnips, rutabaga, Brussels sprouts, and other non-starchy vegetables.

*Leafy vegetables are not effective.

Build your mixture to suit your family’s tastes and replace it over time with seasonal vegetables available in your area for the best nutritious results.

A key aspect of this recipe is that fermentation can continue for months. “Eternal fermentation,” if you will. If you run out of moisture, add freshly chopped vegetables, filtered water, sea salt, and kefir whey and ferment again at room temperature. Powerful probiotics (and garlic cloves) prevent pathogens and mold from growing!

Fermented Vegetable Medley

How to use kefir whey to culture non-starchy vegetable mixtures with “perpetual fermentation” for the widest variety of probiotic species beneficial to your gut microbiome. It is helpful as a home remedy and makes a nutritious drink.

ingredient

• 1
  middle
  cabbage
  preferably organic
• 2
  large in size
  sugar beet
  preferably organic
• 4-5
  carrots
  preferably organic
• 10
  Unpeeled garlic cloves
  preferably organic
• 1 1/2
  cup
  kefir whey
• 5
  tablespoon
  sea ​​salt
• filtered water

guideline

1. Coarsely chop the vegetables and peel the garlic cloves.

2. Fill one 2-1/2 gallon (or 1 gallon size) and one 1 quart size mason jar halfway with vegetables (see photo of mason jars used for vegetable quantities in ingredients section).

3. Add 1 cup of kefir whey to each 1/2 gallon mason jar and 1/2 cup of kefir whey to each quart sized jar.

4. Add 2 tablespoons sea salt to each 1/2 gallon mason jar and 1 tablespoon sea salt to each quart size mason jar.

5. Fill each jar with filtered water to just below the rim and stir to mix.

6. Add fermentation to each jar to ensure vegetables are submerged and secure lids.

7. Leave on the counter for up to 1 week and then refrigerate.

8. Eat fermented vegetables and drink probiotic brine as desired. When you run out of mason jars, make a fresh batch by filling them with freshly chopped vegetables, water, sea salt, and whey and letting them ferment again on the counter. Continue this process indefinitely for a “permanent fermentation.”

Nutrition Facts

Fermented Vegetable Medley

Amount Per Serving (8 ounces)

calorie 34

% Daily Value*

carbohydrate 7.5g3%

protein 1g2%

*Percent Daily Values ​​are based on a 2000 calorie diet.

reference

(1) Gut and Physiological Syndromes, page 236