Comments on: Cultured Vegetables Tutorial (With Step-by-Step Photos)

By: Shankari Rise

Shankari Rise — Fri, 03 Jul 2009 19:38:42 +0000

Fabulous!!!!
Thank you so much for the beautiful instructions on cultured veggies. I just started the Body Ecology Diet (actually I am starting part-way for now and will start in earnest in October or november when it will be easier to avoid fruits) and I am so excited about this new way of eating. So far i love the food, it is fun and easy and exciting to make the soups and cultured veggies, and I am feeling better already! THANK YOU, THANK YOU AGAIN. Shankari Rise

By: steve

steve — Mon, 25 May 2009 12:21:34 +0000

I just started researching cultured vegetables and would like to start a small batch, one or two mason jars. How much starter should I use and how much honey? Do you need to vent the jars periodically to release the gas? Do you ever use juice from a previous batch to inoculate a new batch? Sorry for all of the questions! Thank you.

Steve

By: Who says I’m not cultured? «

Who says I’m not cultured? « — Sat, 27 Dec 2008 04:09:13 +0000

[...] member of the co-op up in Conifer, and there was even a class at one of the members’ house to teach us all how to use this method to preserve the surplus we always seemed to have at the end of the [...]

By: Debbie

Debbie — Thu, 20 Nov 2008 18:04:29 +0000

I’m so glad to have stumbled upon your blog! Your cultured vegetable post is exactly what I need to get me started. I also had the same reservations as you. Glad to know that you survived! Thanks for the excellent information.

By: Mich

Mich — Sun, 02 Nov 2008 22:00:43 +0000

Great commentary in addition to the photos and step by step instructions. I am one of those people who are a bit leery of leaving food out of the fridge to well – rot. I know, I know the correct term is “ferment” but the concept takes some getting used to. Thanks for taking the time!

By: Deb

Deb — Wed, 06 Aug 2008 16:48:33 +0000

Thank you! Having finalyl decided to incooperate Nourishing Traditions guidelines for eating, I was thrilled to find this tutorial! I was a little intimidated but I am going out today to get some cabbage and ingredients for making whey.

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Wed, 11 Jun 2008 23:55:46 +0000

This is great- I’m looking forward to the next installment! I’ve only done a little bit of culturing veggies and fruits, and it’s so good to see the photos of someone else doing it. It’s an area that I’m eager to get into more, and this is inspiring me! Thanks!

By: pennythoughts

pennythoughts — Wed, 11 Jun 2008 14:49:21 +0000

LOL. I must say that I don’t *feel* much like a pioneer, considering how many millions of people have been fermenting foods for thousands of years. I even know a couple of folks who do it regularly. But you’re very kind. I really appreciate your encouragement, Suze.

By: Susan

Susan — Wed, 11 Jun 2008 04:11:26 +0000

Al,
Thank you SOOO much for taking the time to share this. It is such a blessing to learn after you’ve done all the pioneering. I really look forward to one day eating my own cultured veggies with every meal. : )