Flu Fighting Fermented Vegetables

Flu Fighting Ferments 2

Flu fighting veggie Ferment Ingredients:

½ small red cabbage chopped

½  small white cabbage chopped

2 garlic cloves finely chopped                                                                                                                                   
1 -2 carrots grated

Knob of ginger to taste finely grated

Knob of turmeric root finely grated

¼ packet of Caldwell’s vegetable starter (optional)

2 tpls Himalayan salt or Celtic salt

Filtered water.

Mix Caldwell’s starter culture with room temperature water and sit for 10 -15 minutes.
Chop all ingredients to your preferred size and mix together in a large bowl squeezing with your hands to start to get the juices out of the vegetables.

Start adding to larger glass jar, preferably around 2 liters, (we have fermenting jars in the shop) tamping it down with a Kraut pounder or rolling pin to get rid of air bubbles and get more juice out.

Layer with salt adding the Caldwell’s vegetable culture until around 2/3 full.  Leave space at the top so that it does not over flow while fermenting.  Make sure all the vegetables are covered with water/brine then weigh them down with fermenting weights or a cabbage leaf. 

Leave to ferment in a warm dark place for at 6-7 days by which time all the probiotics will have developed. If it is to your taste remove weights and refrigerate.  It takes 6 -8 weeks for the digestive enzymes to develop in the fridge but you can eat whenever you like. They can last for up to 9 months in the fridge.