Fermented Veggies For Flu Prevention and Gut Health

Carrot Chips and Cultured Veggies

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Cultured Veggies for Flu Prevention

  • YIELD: 2 quarts (64 Servings)
  • PREP: 5 mins
These are a little spicy, and a little sweet and sour. They are wonderful for digesting your food, building up your immune system, and helping your adrenals feel nourished. It is the flavor I love the best. I'm a foodie and it has to taste good! You can find Vegetable Starter Culture online or in well-stocked health food stores.


  • 1 medium jicama
  • 1/2 head cabbage
  • 2 handfuls fresh spinach
  • 1 medium apple
  • 1 small onion
  • 1 clove garlic (minced)
  • 1 1/2 teaspoons unrefined sea salt
  • 1 large orange (zested and juiced)
  • 1 package vegetable starter culture (or 1/4 cup fresh whey)


  1. Shred or chop the first six ingredients and place  in a bowl and sprinkle with salt. You can also layer it in the jar instead of mixing.
  2. Firmly pack the mixture into 2 quart glass canning  jars or a half gallon vessel, leaving an inch or two for the cabbage to expand when it ferments.
  3. Then add the orange zest juice, and culture, and cover with water, leaving an inch or two at the top. Seal jar tightly and let sit on the counter for 6 days and then place in the refrigerator

Read more: http://nourishedkitchen.com/flu-prevention-cultured-veggie/#ixzz2kpOMcotY


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