The Process of Preparing Cultured Vegetables Added with Kefir Grains

Published October 8, 2013 by Hadufuns Bernardo
cultured vegetable

Cultured Vegetable

Vegetables cured with kefir are said to be an excellent food source that is abundant in vitamin C and probiotics but is low in carbohydrates. As opposed to sauerkraut, which usually takes a couple of weeks to be cured, using kefir grains helps encourage a faster fermentation process while minimizing the oxidation of nutrients. This in effect allows the vegetables to keep their original nutritional value. You may buy kefir grains at your local health food store or perhaps online.

What you will need:

  • 1 Whole Cabbage
  • Knife
  • Mortar and Pestle
  • Kefir Grains
  • Clean Glass jar
  • Large bowl
  • Wooden dowel (optional)

Instruction:

  1. Wash the cabbage thoroughly and then remove its outer leaves.
  2. Using your knife, cut the cabbage in to half and the remove the hard core of each of the halves.
  3. Cut the cabbage into strips that are around quarter of an inch thick.
  4. Place a small amount of cabbage into a mortar and pound it with a pestle. You may work a handful at a time to make it easier to pound.
  5. Continue grinding the cabbage strips until its juices are extracted.
  6. Place the ground cabbage into a large bowl.
  7. Meanwhile, put half the amount of kefir grains in the jar and then fill the jar with one half of the amount of ground vegetables. Press each layer using a wooden dowel. However, you may use your bare hands in pressing if in case wooden dowel is not available.
  8. Continue number 7 process until the jar is ¾ filled.
  1. Once the desired volume is achieved, seal the jar with 1 or 2 whole cabbage leaves. Tuck in the edges of the leaves down to the sides in order to secure the contents of the jar.
  2. Check whether the vegetables are entirely soaked to its juice. If not, you may add water enough to soak the ground vegetables.
  3. Cover the jar with a lid. You may also use a plastic bag to cover the jar and secure it with a rubber band and then top it with heavy plate to cover the jar.
  4. Store the jar at a room temperature for three days. Be sure to keep it away from direct sunlight or from high temperature.
  5. After 3 days, transfer the jar inside the refrigerator and let the vegetable ripen for the next two to three days.
  6. Serve the kefir-cured cabbage chilled.
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