make your brine: put 8 to 12 celery sticks through your juicer.
In this celery juice, you want to put 1/4 teaspoon of Dr.
Mercola's Kinetic Culture starter for every large glass mason
jar you will fill with shredded vegetables. This is your brine.
use your shredder
to shred all your vegetables and hold all of your shredded
vegetables in a large bowl. Pour your brine (celery juice)
over your vegetables. Using your hands, mix in the brine and
the vegetables. The brine should be evenly spread throughout
stuff your shredded veggies in large glass mason jars. Use
a mortar, a potatoe masher or other flat tool to press down
on the shredded veggies inside the mason jar, to remove as
much air as possible.
a cabbage leaf on top of the vegetables inside the mason jar,
to keep the veggies covered with the brine. Cover the jar
LOOSELY but not completely. Once the fermentation process
begins, CO2 will begin to be produced and will push out any
oxygen inside the jar. You want these gases to escape the
jar, so do not tighen the jar cover completely.
your shredded vegetables to ferment from 5 to 7 days, then
store in your refrigerator to slow down the fermentation process.
Your fermented vegetables will keep fresh for 2-3 months in
the fridge. You may see a bit of mold (white) on the cabbage
leaf on top of the vegetables inside the jar. You want to
throw away the cabbage leaf anyway. The veggies underneath,
which were submerged in the brine, will be fine.
introducing fermented vegetables slowly in your diet. Start
with 1 teaspoon and increase gradually. I like to have about
4 ounces of fermented vegetables with every meal. Great source
of probiotics, vitamins and minerals, especially the all-important
vitamin K2, which can be difficult to get and is important
for vitamin D absorption.