Basic Cultured Veggies Recipe
Please use all ORGANIC produce
Ingredients
2-3 Heads of cabbage (red or green)
1 Large bunch of dill or cilantro
3-4 Carrots
1 Bunch of Kale
1-2 Cucumbers
1 Bunch of Celery (used for the brine)
2 Packets of Body Ecology Veggie Culture starter
Serving size: This will fill about 5 Quart size mason jars
Supplies
Food processor
5 Quart size Mason jars
Vegetable peeler
Knife
Cutting board
Large bowl
Instructions
1) Wash vegetables. Peel outer skin off carrots and cucumbers (the skins will make the veggies taste too bitter).
2) Slice the veggies in the food processor using the blade that looks like a cheese grader. You will need to use the standard blade for the kale, dill and/or cilantro. Pour all of the veggies into a large bowl.
3) To make the brine, use the standard blade and slice the entire bunch of celery. Add enough water to make the consistency of a slushy. Stir in 1 to 2 packets of Body Ecology Veggie Culture starter. Then pour the brine over the top of your shredded veggies and stir again.
4) Tightly pack your veggies into the jars, leaving a couple of inches at the top and seal. Let them ferment at room temperature for seven days.
Basic Coconut Water Kefir Recipe
Note: There are two ways to make the kefir – with the water inside young coconuts or using coconut water. It is preferable to use young coconuts if they are available.
Ingredients
12 Young Thai coconuts (12 cups of coconut water)
1 Packet of Body Ecology Kefir Starter
Serving size: This will fill about 5 quart-size Mason jars. Start slow but work up to drinking 1 to 1 ½ cups per day (27.2 Billion Lactobacillus per cup!)
Supplies
5 Quart-size Mason jars (usually the water of 2 to 3 coconuts will fit in each jar)
1 Phillip’s head screw driver and a rubber mallet
Strainer
Large stockpot
Instructions
1) Open the coconuts using the tools. With the screwdriver and rubber mallet, punch two holes next to each other, making sure the screwdriver goes all the way through. Pour the water into a glass, then into a large stockpot through a fine mesh strainer to strain out the coconut bark. With each coconut, make sure the water does not look pink. This means the water has gone bad.
2) Once the stockpot is full, heat to just below 70 degrees. Watch carefully and use a thermometer to monitor the temperature.
3) Meanwhile, using one packet of Body Ecology kefir starter, place evenly a little into each of the five jars, then add the warm coconut water from the stockpot. Replace the lids tightly onto each jar and shake. Allow the jars to sit at room temperature for 36 hours. Refrigerate after opening.
4) When you are ready to make your next batch, save about ¼ cup of your kefir and use it as the starter in each Mason jar rather than the kefir starter. You can repeat this process up to seven times. This time it may only need to ferment at room temperature for 12 to 24 hours. You will know it is done when the water turns milky and there are bubbles when you gently shake it.
Option: Place the water of one coconut and one kefir starter packet into a jar and allow to ferment for 24 to 36 hours. You’ll produce about 1 ½ cup from this initial fermentation. Then take that fermented water and use it as the initial starter for the second batch. When you practice the transfers, the culture is much stronger and will develop a flavor and bubbliness that you’re looking for. Often it takes more than one transfer before you get that really good batch.
AVOID VIGOROUSLY SHAKING THE JARS ONCE THEY HAVE FERMENTED. TURN THEM BACK AND FORTH GENTLY TO MIX ANY WHITE CULTURES AT THE BOTTOM, THEN OPEN SLOWLY.
