How to make cultured vegetables: Not like this! 2 FN Social Network November 10, 2023
I am a self-confessed food explorer; I love trying foods that are new to me.
Recently the whole cultured food thing has come across my radar. My two main sources of inspiration have been via ‘Wild Fermentation’ by Sandor Ellix Katz and the guru Donna Gates’ ‘Body Ecology Diet’.
The reason for trying this type of food group is its reputation for carry huge health benefits. So ten days ago I gathered my Kilner jars, chopping board, leafy green veg and other ingredients and set about making two jars of cultured food.
Donna’s instructions are clear and I got the impression that making these foods is fairly fail-safe and flexible. I used savoy cabbage, sea salad (not wakame as recommended), garlic and some of water for the blending bit. After simple (but a little time consuming) preparation I popped them in the jars and onto my kitchen shelf.
My kitchen is like an outpost of Ice Station Zebra (no heating!) so I expected the fermentation to be slow. After 3 days, nothing had happened. No bubbles or smell other than normal cabbage aroma. After a further 7, I re-opened the first jar.
Good grief!! What a horrendous stink! I rather bravely tasted a little, believing it just to be part of the process (you are talking to a girl who loves broccoli smoothies). I have never, ever tasted anything quite so disgusting! It was so bad that I had to have all the doors and windows open for an hour or so to get rid of the smell.
I cautiously and bravely opened the second. Well that smelt like sauerkraut – so far so good. I put a little tiny bit in my mouth. I wasn’t sick……………….. But no, that too has gone to the compost.
So what did I do wrong? Actually I am not sure but It is clearly not as easy as it appears or made out to be.
My next batch will be put together using my scientist brain and skills. I shall be treating the whole process like a double blind placebo controlled study. I shall be weighing, measuring, timing, logging and double, double checking.
I WILL get my delicious cultured veggies, then I’ll share how to do it properly and with good results.
Wish me luck!
About the Author
My aim is to simplify the healthy eating message; to make it accessible and doable for all who want to understand how to use real food for healthy eating, every meal, every day. I believe this is such an important topic it needs to be understood by everyone. My passion is to ensure it is.
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Oh no! Keep at it I say! It’s the cheap way of keeping your gut healthy…..What I’m not sure about is whether or not, most cultured veggies are *supposed* to smell revolting or not…. Rejuvelac is FOUL, but tastes different and is very good for you… Hmmm…. We need to get a fermenting club going!
That’s a great idea. It’s a skill we have all forgotten how to use that appears to offer huge benefits. It’s worth persevering; I shall not be beaten!!