Holiday Spiced Cultured Vegetables
Confession: I despise cold weather. Every winter, I consider uprooting my family and moving to the tropics for this reason. Yet, there is something positive about the Fall and Winter, and that is the delicious spices of the season! This recipe has a unique twist of carminative spices like cinnamon, clove and a big punch of ginger to give gut flora a healthy boost with a festive flavor. This pairs well with winter squash or salad greens, or even a steamed sweet potato.
Holiday Spice Cultured Vegetables
Spice up your gut flora with flavor and flare
Combine the following in a large bowl:
- 3 medium beets, trimmed, peeled, and sliced/diced as desired
- 2 cups radishes, trimmed, and sliced into 1/8-inch rounds
- 4-6 inch knob ginger, peeled and cut into matchsticks (the more, the more pungent!)
- Big handful of greens… arugula, bok choy, cabbage, turnips, chard, beet greens… (include any stems!)
- 2-3 small red chili peppers, finely chopped (for more mild flavor replace with jalapeño pepper or omit entirely)
- Spices: 2-3 cinnamon sticks, allspice, cloves, dried red chiles, black peppercorns, etc.
- Juice and Peel of 1 small mandarin orange
FOR THE BRINE
In a large blender, add filtered water so it is 2/3 full. (About 2 quarts)
Add following and blend :
- Toss beets, ginger, orange zest, and spices together in a mixing bowl.
- Layer this mixture into one quart mason jars. Place spices and dried chili peppers equally in each jar for even flavor.
- Fill jars with brine. Everything must be submerged the water, and if necessary, weigh down with cabbage, kale, or collard leaves.
- Allow to ferment 7-14 days. (Moon Children: Try a New Moon Culture by putting everything in at the New Moon, and start enjoying on the following Full Moon!)
- Refrigerate in a tightly sealed glass container, and enjoy!