Lifestyle Support for Healthier Living
Fermented (Cultured) Vegetables
Colleen and I do this and it is so simple and enjoyable! This is by far the best way to store veggies for winter months or to create cultured vegetables for purposes of enjoying more probiotics in your diet.
Make your brine by adding 1 Tablespoon of salt for every 2 Cups of water. Then pour in water until it covers your vegetables! It takes about two weeks for the vegetables to ferment and to be ready to eat. You can then place them in a refrigerator, or leave them covered completely within the same solution in your food-storage area. Should be a cooler area of your house.
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Comment by Beth Durtschi Moore on June 9, 2012 at 4:38pm
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OK, in the info underneath the video you say to use 1 TBS salt to 2 cups water, but in your comment above you say to use 1 TBS salt to 1 cup of water! Which is it? Thanks...
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Comment by James Simmons on June 9, 2012 at 5:23pm -
1 Tbsp:2 cups water!
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Comment by Sue Crosby on August 7, 2012 at 10:22am -
I am very curious about how you can use salt when culturing foods and end up with so many beneficial bacteria. I thought salt killed bacteria.
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Comment by James Simmons on August 7, 2012 at 3:20pm
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Salt is not harmful to beneficial bacteria, but is to harmful bacteria that are not good for us. One of God's gifts to make it possible for man to store food during winters, when plant-based foods cannot be grown, is fermentation that takes place in salt brine.
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Comment by Julie Greenman on August 21, 2012 at 8:23am -
Did anyone use the little spacer container under the lid? Is that super important?
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Comment by James Simmons on August 22, 2012 at 12:49pm
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Julie, the spacer keeps the veggies from harmful bacteria by keeping them submerged below the surface of the brine. Harmful bacteria are salt intolerant. Diseases related to the fermenting of foods occur through improper fermentation practices which proliferate harmful bacteria. We use a 5 gallon bucket to ferment large batches of veggies, as well as smaller containers. It is easy to get the brine right, to chop the veggies in a food processor and add them to the brine, but perhaps the most important part of the process is insuring that all the veggies you will eat remain submerged at all times:) cheers!
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Comment by Pam Mechling on August 22, 2012 at 6:23pm -
was wondering if anyone knows a good place to buy chia seeds in bulk (looking for best price) : )
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Comment by James Simmons on August 22, 2012 at 10:59pm
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We are working with some suppliers trying to secure a good bulk price. Will let you know the outcome.
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Comment by Becky Higginson on November 18, 2012 at 2:51pm
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When you say "1 and 2 quart containers", do you mean mason canning jars?
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Comment by James Simmons on November 18, 2012 at 3:40pm
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Mason canning jars work, as well as other containers. We used one gallon popcorn containers and they worked too.
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