I was introduced to kefir, komucha and cultured vegetables about a year ago.  I was very impressed with the different probiotics in all three.  I was a little skeptical of  growing  these crazy looking creatures in jars in my kitchen, but as a former homeschool mom, I was willing to try.  I was even blessed enough to take a wonderful “Trilogy” class through Donna Schwenk at beautiful Casa Somerset bed and breakfast.

I reluctantly admit, that I used the excuse of the busyness of life to set this incredible process aside for many months.  Through a variety of circumstances, the health benefits of fermentation as come back as a high priority for me and my family.  To my surprise and amazement, my komucha scoby’s and my water kefir grains were still very much alive and active.  (More information, stories and pictures in a later post).

I wanted to post a very easy and simple cultured vegetable recipe just to begin to introduce this onto our site.  Again, much more will be coming very soon on this topic.  To watch an expert doing this and to know where to buy materials I have placed the link here Cultured Food Life

Donna is the very best

Here is a picture of my first attempt back at cultured vegetable.  I made a gallon and I plan to store this mix in smaller quart jars in the refrigerator.




Easy Cultured Vegetables
I mixed together the veggies I like and tried to incorporate lots of colors (remember: eat the rainbow). I also used an air lock lid. Any extra that won't fit in the jar to leave room for expansion can be eaten as a fresh salad.
Course: Cultured Foods
  • 1 head organic cabbage
  • 2 organic red beets
  • 4 organic carrots
  • ⅛ cup red onion, chopped
  • ¼ cup organic red cabbage
  • ½ cup red kale, chopped
  • 1 Tbsp. Celtic sea salt
  • 1 packet cultured vegetable starter
  • Filtered water
  1. Open cultured vegetable starter and mix with 1 cup filtered water. Set aside.
  2. Shred all vegetables a food processor, and place in large mixing bowl. Toss gently until well mixed.
  3. Sprinkle with salt and mix well.
  4. Place mixture in gallon jar.
  5. Pour in cultured vegetable starter.
  6. Fill with filtered water, leaving 2-3 inches empty at the top of the jar to allow for expansion.
  7. Gently make sure all veggies are under the water.
  8. Cover with an air lock lid.
  9. Set in a cool place out of sunlight for 6-7 days.
  10. Remove air lock lid and replace with regular lid and refrigerate. (i place in smaller jars first)
  11. This mixture will last at least 9 months in the refrigerator.