Purple Cultured Veggies

by | Feb 7, 2017 | 0 comments

Our nutritionist Jordan creates a big batch of these cultured veggies every week because they are incredibly important to begin nourishing and healing the gut. Cultured veggies are rich in beneficial bacteria to help re-balance the gut flora, they will help to boost your immune system, fight inflammation, make the nutrients and minerals more bio-available to the body and also aid with digestion. These cultured veggies are great to mix through salads, have with poached eggs, spinach and avocado for breaky or simply eaten as is.

Yields12 ServingsPrep Time12 minsDifficultyBeginner
 500g carrots
 500g beetroot
 2-6 cloves garlic, crushed
 1-2 onions, diced
 A small- medium sized knob of ginger
 1 chilli, diced (optional)
 1/2 - 3/4 cup Kultured Wellness Coconut Water Kefir (to act as your starter)
 Filtered water
1

Grate the carrot, beetroot and ginger into a large bowl.

2

Add the rest of the ingredients (except filtered water) and combine evenly.

3

Scoop all the mixture into a clean large glass jar with your hands (we love re-cycling the old Changing Habits Coconut Oil Jars).

4

Press the mixture down using your fist.

5

Add just enough filtered water to cover the veggies and use the other leaf of a cabbage, or a carrot chopped into large carrot sticks to press/ weigh the veggies mix down so they are submerged under the liquid.

6

Make sure you leave a 3-4cm gap to allow for expansion.

7

Close the lid and clean up the jar.

8

Place on a shelf in the pantry and allow the veggies to culture (ferment) for 2-4 days.

9

When it's ready, store in the fridge.

10

Enjoy with any savoury meal.

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Ingredients

 500g carrots
 500g beetroot
 2-6 cloves garlic, crushed
 1-2 onions, diced
 A small- medium sized knob of ginger
 1 chilli, diced (optional)
 1/2 - 3/4 cup Kultured Wellness Coconut Water Kefir (to act as your starter)
 Filtered water

Directions

1

Grate the carrot, beetroot and ginger into a large bowl.

2

Add the rest of the ingredients (except filtered water) and combine evenly.

3

Scoop all the mixture into a clean large glass jar with your hands (we love re-cycling the old Changing Habits Coconut Oil Jars).

4

Press the mixture down using your fist.

5

Add just enough filtered water to cover the veggies and use the other leaf of a cabbage, or a carrot chopped into large carrot sticks to press/ weigh the veggies mix down so they are submerged under the liquid.

6

Make sure you leave a 3-4cm gap to allow for expansion.

7

Close the lid and clean up the jar.

8

Place on a shelf in the pantry and allow the veggies to culture (ferment) for 2-4 days.

9

When it's ready, store in the fridge.

10

Enjoy with any savoury meal.

Purple Cultured Veggies
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