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Re: super shield probioctic
 

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Published: 13 years ago
 
This is a reply to # 1,442,103

Re: super shield probioctic


Yes, courtesy of: http://www.rejuvenative.com/articleRCV.htm

 

Recipe for Raw Cultured Vegetables

To enjoy the benefits and the uniquely appealing flavor of Raw Cultured Vegetables, you may make your own as follows:

Use fresh, well-cleaned cabbage either on its own or as the primary ingredient along with beets, carrots, garlic, celery, kelp, herbs or any other vegetable you enjoy. You may add a high quality sea salt if desired. A five-gallon container will hold about 35 pounds of vegetables and it is best to use at least 25 pounds per recipe. You can either grind the vegetables using a Champion Juicer (without the screen) or cut and shred them with a food processor. If you use the latter process, pound the vegetables to make them juicier.

Put the prepared vegetables in a stainless steel, ceramic or a glass crock. Don't fill the crock to the brim because the fermenting vegetables are likely to expand and may overflow. Put lots of fresh cabbage leaves on top of the ground up vegetables and using your hands and a little body weight, gently and firmly compress the leaves.

Put a plate that is as wide as possible in the crock and then add some weight to the plate, such as a lidded glass jar filled with two-thirds of a pint of water. A little weight will be sufficient, as too much will force the vegetable juice above the fermenting vegetables. Check the fermenting vegetables a few times over the next day and a half to ensure that the plate is sitting evenly on the vegetables and is not lopsided.

Let the fermenting vegetables sit in a well-ventilated space at room temperature (between 59-71º) for five to seven days. The longer it sits the stronger it gets. After five to seven days (6-7 days at 62ºand 5-6 days at 70º), throw away the old cabbage leaves and the moldy and discolored vegetables on the top. Put the remaining delicious fermented vegetables in glass jars and refrigerate. The Raw Cultured Vegetables will last from four to eight months when kept at 34º and opened minimally. Do not freeze them.

 

 
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