Cultured Vegetables aid in food digestion

The records of people eating cultured vegetables goes back several hundreds of years. Refrigeration is a relatively recent invention. Before it was available, people had to use other ways to preserve food during the winter months and one of the ways of doing this was to allow the vegetables to ferment. Storing foods this way each fall has been a practice in China for several hundred years. (Ice was not always available in the winter in many parts of China.) Also, cultured vegetables are an excellent source of enzymes. Remember, enzymes are important, especially during the winter when people are eating dried foods. Having a reliable source of enzymes is a great aid to digestion and healing. It's also been recorded that because they are a good source of vitamin C, Dutch seamen carried them on board their fishing boats to help prevent scurvy and insure their overall health.

The answer to that question is; "Not at all"! You can make them with very little equipment. It will take longer if you don't use a food processor. The important thing is to get the vegetables (cabbage, carrots, white onions, and radishes) shredded and/or sliced up, then place them in a clean ceramic crock, or stainless steel pot*. Cover them with just enough of their own juice and clean water (Water: add 1/8 teaspoon sea salt to one cup of water, bring to a boil and allow to cool before pouring on the veggies). The next step is to apply pressure in some way. When using a pot, lay the outer leaves of the cabbage on top of the mixture followed by a plate covering the leaves. Then place a weight of some type on the plate. It can be a rock or a pail of water, etc. It's important to have some pressure on the mixture. Put in a warm (90ºF/32.2ºC to 100 Fº/37.7ºC) place to speed up the fermenting process.

*Note: At one time we were able to offer a Plastic Pickle Press for making cultured vegetables; however, due to inventory control restrictions, we are no longer able to stock this product. I've made them in a crock pot and in the press, they both work fine.

Cultured Vegetables

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