Get Well Cultured Vegetables from Jordan Rubin

cultured vegetables from Jordan RubinEver since I met Jordan Rubin, started this blog, and began a very long journey toward better health, I’ve started thinking outside the box in terms of what creative craziness can come from my kitchen. And cultured vegetables are some of the craziest… and most nutritious that I’ve created so far.

This particular recipe comes from Jordan Rubin himself, and it’s simple enough for even a kitchen novice to follow.

Benefits of Cultured Vegetables

Lost in the world of modern, processed and packaged foods, cultured vegetables are one of the most powerful wellness foods imaginable. The simple act of culturing vegetables with probiotics transforms healthy food—vegetables—into a superfood.

Once you begin consuming cultured vegetables, you’ll find it hard to stop—they taste great and you will feel their health impact almost immediately.

This recipe is extremely simple, but please remember a few things:

  • Make sure you use a sterilized container to culture your vegetables in.
  • Keep your prep area clean and sterilized.
  • While rare, on occasion a batch will go bad if unfriendly bacteria have been introduced—turning the vegetables slimy and brown. If this happens, discard and start over.

Get Well Cultured Vegetables Ingredients

This recipe will fill a 16oz jar, but feel free to double or triple to fit a larger container. The items with an (*) are in Jordan’s original recipe; the others are my fun additions! Feel free to get creative.

  • 2 cups shredded cabbage*
  • 1⁄2 cup shredded carrots*
  • 1 tablespoon grated ginger (Optional)*
  • 1 clove of garlic, minced
  • 4-5 green onions, chopped
  • 3-4 leaves of lacinto kale, chopped (ribs removed)
  • 2 ounces Terrain Turmeric or Terrain Ginger* or raw apple cider vinegar
  • filtered water

Get Well Cultured Vegetables Directions

Combine all food ingredients with the vinegar using a clean wooden spoon. Pack the mixture into a sterilized 16-ounce container and add just enough water to cover. Allow to sit at room temperature for 48 hours and then refrigerate.

About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
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