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Cultured Veggies

Program: Cultured Veggies and Kefir | Episode: 1 | Runtime: 30m 56s | Release date: 2010

This segment features: Susan Campbell.

Fermented vegetables are a great source of healthy bacteria that assist in keeping your digestive system in good condition. Chef Susan 'Teton' Campbell shares her tips and tricks to get the cultured veggies.

Featuring:
Susan ‘Teton’ Campbell

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Colette | 1 year, 7 months ago
Very well explained ! Personally I make sauerkraut and Kimchi but I have never used cultured powders... I only press the vegetables (always organic ones) to have juice on top of them, let the pot in a warm environment from 3 to 4 or more days... and it ferments quite naturally and successfully. Then I keep the result in glass jars in the fridge for weeks...
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Alja | 2 years, 3 months ago
Do you wash the vegetables before you cut them? thanks:)
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Karelle | FMTV | 2 years, 3 months ago
Hi Alja. It is advisable to wash the vegetables well before cutting them. Thank you for watching! :)
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Karelle | FMTV | 2 years, 3 months ago
Hi Alja. It is advisable to wash the vegetables well before cutting them. Thank you for watching! :)
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Sigita Puodziuniene | 2 years, 4 months ago
hi all! we have old traditions of culturing cabbage for winter. I love it!
and I want to share with you one little secret - woman in her period can not go near it as it's gets rotten!
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Karelle | FMTV | 2 years, 4 months ago
Hi Sigita, we're glad that you love this film. That's an interesting tradition of yours, too! Thank you for sharing. :)
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Leila Stackleather | 2 years, 4 months ago
Thanks for the videos. They have been very helpful. I've been successfully making cultured veggies and kefir for a few months now. So much fun, and delicious.
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Jori | FMTV | 2 years, 4 months ago
Hi Leila! We are very pleased to know that you find our videos helpful and we wish that you continue to enjoy your journey to wellness. All the best! :)
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Tanya None | 3 years, 1 month ago
I think this makes it look more complicated than it actually is. I've been making sauerkraut for a while, just by pressing shredded salted cabbage into mason jars, filling up with filtered water and topping with one or two rolled up cabbage leaves. I learnt it that way from a Kimberly Snyder video. It's always turned out well. I'd love to get the starter culture, but I can't seem to find it in the UK.
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Kim Hefler | 3 years, 4 months ago
this was very useful and I will be watching it again as I make my cultured veges.
Thank you
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Team member | FMTV | 3 years, 4 months ago
Hello Kim, happy to know you find this video useful. I'm sure you'll make wonderful cultured veggies in no time! :) ~ Ann
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