Cultured vegetables are a wonderful healing remedy for the digestive tract full of digestive enzymes, probiotic bacteria, vitamins and minerals. Eating them with meats improves digestion as it has a strong ability to stimulate stomach acid production. Making Cultured vegetables yourself is so easy
Grate the carrots into a large bowl.
Grate or chop the beetroots and add to the bowl.
Add the chilli, peppercorns, salt, dulse, kefir or veggie culture starte and 1 cup of filtered water and mix through with your clean hands.
Begin adding the mixture to two sterilised glass jars (600-750ml in size) and pack down with your fingers.
Once all the mixture is in the glass jars, top the rest with filtered water if needed with all the contents submerged under the liquid, but make sure to leave a 3cm gap at the top as the mixture will expand.
Close the lids tightly and place in a spot out of the way to allow to culture for up to 7 -14 days. Taste the mixture after 3-4 days, if it is to your liking place in the fridge, if you like your veggies with a little more zing, allow to culture for longer, tasting every 1-2 days until you get to your desired taste.
Store in the fridge.
Suggested Serving: Serve mixed through salads, with any protein and vege meal, through or on top of soups, stews and curries, with eggs, frittata or omelettes.
We haven’t used a starter culture for this recipe as the organic vegetables contain natural bacteria on the skin of the vegetables that will culture or ferment the vegetables naturally. Starter cultures are used to speed up this culturing/ fermenting process, so feel free to add one if your prefer