HOW TO do Cultured Veges

Here's a little 'step by step' instruction on fermenting veges for yourself ...

Carrot and Khol Rabi with Black Peppercorns, Fennel, Ginger and Carraway

Once you have 'concocted' your vege, herb, spice mix to your liking and got it in the jar, sealed and on the bench, it can be kind of daunting to get through the next phase :)
Do not fear, you're not wasting the food, it won't 'go bad', and you won't poison yourself or your family. Breathe...its OK.

After the first day you'll notice some bubbles forming in the top of the jar or if you agitate it you'll notice bubbles rising to the top. This is the natural fermentation process, just like beer...

Once or twice a day, undo the lid and let out the gases. It will smell kind of sour, but don't fear, this is what fermentation smells like. Put the lid back on and slowly upend the bottle so the mixture ... mixes.

Like this...

then place the jar or bottle back on the bench and walk away, carry on with Life, etc...

Each day repeat this process. If you don't it will bubble over the lid seal and make your bench all smelly :) It may be good to place it on a saucer or in a bowl so that if it is warm, or a very virile mixture, you won't have to clean it all up, again and again...(you see that I've experience with this one point, yes?)

After 2 to 4 days fermenting, you put the jar in the fridge. The cultured veges can last for a good 4 to 6 months.


Carrot and Khol Rabi sticks are wonderful with some hommus or as a good addition in a salad wrap. Nice on their own too. The Cabbage mixture is great chopped up with salad, or sprinkled on a rice cake smeared with Avocado. It makes lettuce leaves more edible and digestible as the natural acids help to break down the cellulose of the lettuce and helps you to absorb more nutrients.

The water left over is definitely drinkable and in some cases, like the Carrot with Ginger, it makes a really refreshing drink!

Be adventurous with your cultured veges and add some Tumeric, Horseradish or similar to give it some medicinal kick. You can use some fruits as well to culture with veges, have a look at Donna Gates' website www.bodyecology.com for loads of tips.

If you've got any questions please leave a comment or contact me via the email address on the website contact page.

Other combinations I Love:
Carrot, Cauliflower and Ginger
Cauliflower, Brocolli, Garlic and Fennel
Cabbage, Tumeric, Garlic and Carraway

Happy Fermenting...gives new meaning to 'bubble bubble, toil and trouble' doesn't it...