Making Cultured Raw Vegetables

by foodsmarty

Cultured Carrots, Cauliflower, and Cabbage

Culturing Raw Veggies is an excellent source of probiotics which are healthy bacteria necessary for heathy digestion and immune system. And a healthy body leads to a healthy mind.

It is very important to use all organic vegetables here as we are encouraging growth of microorganisms. Irradiated food and food sprayed with pesticides will not lend good results. Fresh from the farmers market which will have microorganisms from your local environment and soil is optimal.

Time :Varies depending on volume and equipment, approx. 1 hour for 10 quart jars

Before using jars wash in very hot soapy water to clean well. If you are making large batches or want a longer shelf life sterilize your jars.

It is very simple to sterilize:

1. Bring large pot of water to boil

2. Place jars and lids in water and let boil 10 min

3. Take out with tongs and place on a cool towel lip side up to dry, they do not have to be 100% dry to use.

See Sterilized jars in background:


You can make any amount of raw veggies that you like. I like to use a mix of cabbage with other vegetables. Use a ratio of 3/4 cabbage to 1/4 carrots, cauliflower or other crisp veggie.

For each head of cabbage use one to two teaspoons salt.

Chop cabbager in food processor and slice carrots/cauliflower. Don’t over cut cabbage, rather use the pulse mode. Alternatively you may grate the cabbage as well. Massage salt into cabbage mixture. Layer cabbage with other vegetables in glass jars.

Once cabbage is in jars you want to make a blend of 6 c water (filtered or distilled) to 1/2 c cabbage plus 1 t salt. Blend this mixture in blender until liquefied.Image. Pour water over jars until it is one half to one inch from the bottom lip (bottom of the screw part not the top of the jar). Seal jars and leave on for three days on the countertop. Room temp should be around 80 degrees or less. If it is hotter leave out for two days.

Put in fridge and let develop for a week to a month. The longer they go the more the beneficial bacteria grow and the better the pickled taste will be.