CULTURED VEGGIES FOR FLU PREVENTION – from Nourished Kitchen

POST #879
CULTURED VEGGIES FOR FLU PREVENTION
from Nourished Kitchen

Donna Schwenk, the author, says:”These are a little spicy, and a little sweet and sour. They are wonderful for digesting your food, building up your immune system, and helping your adrenals feel nourished. It is the flavor I love the best. I’m a foodie and it has to taste good! You can find Vegetable Starter Culture online or in well-stocked health food stores.”

CULTURED VEGGIES FOR FLU PREVENTION
Yield: 2 quarts (64 Servings) Prep: 5 mins
1 medium jicama
1/2 head cabbage
2 handfuls fresh spinach
1 medium apple
1 small onion
1 clove garlic (minced)
1 1/2 teaspoons unrefined sea salt
1 large orange (zested and juiced)
1 package vegetable starter culture

• Shred or chop the first six ingredients and place¬† in a bowl and sprinkle with salt.
• You can also layer it in the jar instead of mixing.
• Firmly pack the mixture into 2 quart glass canning jars or a half-gallon jar
• Then add the orange zest juice, and culture, and cover with water, leaving an inch or two at the top.
• Seal jar tightly and let sit on the counter for 6 days and then place in the refrigerator

I haven’t tried this yet, but I will start it this week. I will use 2-3 probiotics capsules instead of the “vegetable starter culture”, which contains sugar and dairy.

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