Dr. Mercola’s Kinetic Culture: How to Make Fermented Vegetables

http://www.kinetic-culture.com/?x_cid=youtube Watch this video and learn how you can make your own fermented vegetables at home using Dr. Mercola’s Kinetic Culture, which can help maximize the vitamin K2 levels of the vegetables.


Five Simple Steps to Ferment Your Own Vegetables

(1/2 this recipe yields 6-8 full Mason jars)

2 med. heads of green cabbage
3 1/4 lbs. of carrots
1/3 red bell pepper
1/2 lg. sweet potato
1/2 bunch of golden beets
1/2 Granny Smith apple
1 bunch of parsley
1/2 bunch of cilantro
4″ ginger root
1 head garlic
1 bunch celery
1/4 t. of Kinetic Culture probiotic


1. Gather your vegetables and herbs –Select firm (preferably organic) vegetables and scrub them clean. Cut your vegetables into small pieces to put through a food processor or shredder. Save some cabbage leaves for later. Cabbage will be the backbone of your blend. If using peppers, wear plastic gloves to protect your fingers. Mix your veggies evenly in a very large bowl.

2. Create your brine or juice — It actually is not brine, as no salt is or needed. Put your celery through a juicer like Dr.Mercola’s Juice Extractor. (One quart of celery juice is enough for 10-14 quarts of fermented veggies). Use 1/4 teaspoon (1 g) of Kinetic Culture for every 32 oz. of vegetables you have. Add the celery juice with the probiotic and mix well.

3. Pack the jars — Tightly pack the mixture into each Mason jar. Compress the mixture using a masher to remove any air pockets, leaving about 1/2″ at the top of each jar. Top off the mixture with a cabbage leaf, tucking it down the sides to help ensure your vegetables stay under the brine. Screw on the jar lids loosely, as the jars will expand during fermentation due to carbon dioxide produced. You want air to escape, so the jars don’t crack or explode.

4. Ferment the veggies — Find a location for the jars to sit in a relatively warm place for up to seven days (ideally around 72°F or 23°C). During the summer, veggies are typically done in three to four days. If you store in a cooler with a lid, be careful not to close the lid too tightly or the jars might crack.

5. Store and enjoy — Once you’re happy with the flavor, move the veggies to your refrigerator to slow down further fermentation. They should be ready in 2-3 months. They can last up to 6 months, but, keep in mind, the longer you wait to use them, the less crisp the vegetables will be. A refrigerated temperature of around 38° F will help lock in the flavor, texture, and tartness. Do not freeze.

Serving size: Start with 1 t. per meal, then add more as tolerated. Serve on salads, burgers, stir-fry or just about anything, or eat them alone.