Fermented Vegetable Medley
How to culture a mixture of non-starchy vegetables using kefir whey into a "forever ferment" for the most diverse probiotic species beneficial to the gut microbiome. Helpful as a home remedy and a nutritious beverage as well.
Ingredients
- 1 medium cabbage preferably organic
- 2 large beets preferably organic
- 4-5 carrots preferably organic
- 10 unpeeled garlic cloves preferably organic
- 1 1/2 cups kefir whey
- 5 tbsp sea salt
- filtered water
Instructions
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Coarsely chop the vegetables and peel the garlic cloves.
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Fill 2 - 1/2 gallon (or 1 gallon-sized) and 1 quart-sized mason jars half full with the vegetables (see photo for mason jars used for the quantity vegetables in the ingredients section).
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Add 1 cup kefir whey to each 1/2 gallon mason jar and 1/2 cup kefir whey to the quart-sized mason jar.
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Add 2 tbsp sea salt to each 1/2 gallon mason jar and 1 tbsp sea salt to the quart sized mason jar.
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Fill each mason jar to just below the rim with filtered water and stir well to mix.
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Add a fermentation weight to each jar to keep the vegetables submerged in the water and screw the lids on tightly.
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Leave on the counter for 1 week and then refrigerate.
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Consume the fermented vegetables and drink the probiotic brinewater as desired. Top up with freshly chopped vegetables, water, sea salt and whey when the mason jar is low and re-ferment on the counter for a fresh batch. Continue the process indefinitely for a "forever ferment".