CULTURED AUTUMN VEGGIES


Image of Cabbage Pickle

Did you know that cultured fermented veggies are a good vegetarian source of Vitamin B12? They are also good for your gut health because of their probiotic content. Am sharing the recipe of a pickle that I put together recently using the produce I had in my refrigerator. It reminds me of a cabbage pickle my mom used to make when we were growing up. This pickle is real easy to make and very healthy if eaten in small amounts. Since I am travelling to India in a week, I’ve made a jar of it and stored it in my refrigerator!


Am sharing this as a part of autumn recipes because cabbage is locally harvested during this season. Here’s the recipe.

INGREDIENTS

  • ½ purple cabbage/green cabbage (medium-size; chopped)

  • 1 carrot (large, grated)

  • 1 apple (grated with peel)

  • 2-3 scallions (chopped)

  • ½ radish (large, grated)

  • 1.5 tsp. red chilli flakes (optional)

  • 1 tsp. sea salt (less than)

  • ½ tsp. vegetable starter culture

  • ¼ cup water

METHOD

  1. Mix all ingredients in a bowl (with your hands) and keep aside for 15 minutes.

  2. Squeeze out all the water and add some @culturedfoodlife starter culture.

  3. Mix well and stuff the veggies into a sterilized glass jar (3/4 full).

  4. Add ¼ cup water and close the jar.

  5. Keep the jar outside on a kitchen counter for 6 days. Make sure you open it once after 3 days to let the veggies breathe a little and put the lid back on.

  6. Store in the refrigerator when ready.

NOTE: Start eating a small portion (1 tbsp.) of cultured veggies everyday with one of your meals everyday and see how beautifully it works for your gut health and immune system. Cultured veggies are good to have all year and especially during seasonal transitions.