Fermented Red Cabbage Smoothie

Introduction: Fermented Red Cabbage Smoothie

About: Autistic person who's interests include utility cycling, recreational cycling, cycling safety, electronics, gardening, Arduino, and LEDs.

In this Instructable, you will learn how to make cultured cabbage smoothie. Cultured vegetables are different from sauerkraut as it uses a starter. In this recipe, the greens are blended, as opposed to shredded.

Step 1: Things You Will Need

Two heads of cabbage
Carrots
Beets
Body Ecology Diet Culture Starter
1/2 tsp of sugar source (molasses, sugar, honey, or agave nectar)
1 1/2 cup of warm (but not hot) water*

High-speed blender (e.g. Vitamix or Blend Tec)
Mason jars with lids and screw bands
Large bowl
Medium-sized tray

Step 2: Wash Hands, Vegetables, and All Food Preparation Surfaces

When preparing fermented foods, this is a crucial step for preventing food spoilage and foodborne illnesses. Wash your hands, vegetables, and clean your food preparation surfaces, including cutting boards, bowls, cutting tools, and glass jars.

Step 3: Mix Starter With Warm Water

Mix the culture starter with 1-1/2 cup of warm water and 1/2 tsp of sugar. This step activates the bacteria. Let it stand as shown by its instructions.

Step 4: Chop Vegetables

When slicing the vegetables, make sure they are small enough for the blender.

Step 5: Blend Vegetables

Blend the cabbage in small amounts at a time. You may start by adding some water. Once they are blended, you may add the other vegetables and blend them. Pour into a large bowl and repeat until all the greens are mixed.

Step 6: Mix the Starter With the Smoothie

Once 20 minutes has passed, add the starter/sugar mixture into the smoothie. Mix well.

Step 7: Pour the Smoothie Into Jars

When pouring into jars, leave about one or two inches of headspace for gas bubbles. Do not leave too much headspace. Wipe the rim to ensure proper sealing. Once it starts fermenting, it will use up the oxygen, preventing mould growth. You may add cabbage leaves into the headspace.

Place a tray under the jars to collect any spills. Since more juice is available in blended vegetables, expect it to produce more gas bubbles.

Label the date and allow three to seven days for fermentation. Seven days is better. In a day or two, CO2 bubbles will start to form. Just don't get sprayed when you open the jars!

Step 8: Results

After fermentation is complete, refrigerate to slow down further fermentation. The shelf life of cultured vegetables is very long (more than eight months). You may experiment with different fruits and vegetables.

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    2 Discussions

    0
    Chanio
    Chanio

    8 years ago on Introduction

    Thank you! I have to try it.

    What are the directions when not using a starter?
    Do you still add water and molases?

    Another thing: If you turn your jars upside down, they won't loose anything from inside. But, is it too high the pressure to use plastic jars?

    THank you for the tutorial!

    0
    hanlin_y
    hanlin_y

    Reply 8 years ago on Introduction

    I've always used a starter but if you don't use a starter, the microorganisms already present on the vegetables can be used.
    http://en.wikipedia.org/wiki/Sauerkraut#Producing_sauerkraut

    Plastic containers may be used if you use a fermentation lock which vents out excess CO2 but keeps out the oxygen.