Oh, the joys of developing a taste for something new…
I’m falling in love with cultured vegetables, and I am spending a lot of time imagining combinations and fresh flavors. This particular jar turned out truly incredible. A mix of red cabbage, carrots, ginger, and a mint brine. Delicious. All I do is cut up all my vegetables, get a cup or so of the vegetables and blend them with water, add mint and blend again. The taste is fresh, alive! I then pour the brine into the bowl with the vegetables, add the starter, and mix. Next: pack the jars tight, cover, and wait. So simple. So alive. So delicious. So good for my tummy.
It was a choice for me not to add salt. Salt can impair the development of certain probiotic life, and my intention is to have as much life as possible growing and developing. That is not to stay that my next batch won’t have salt. It might. Let’s see how I’m feeling when the moment comes.
But really, salt or no salt, cultured vegetables are friends. Helpers. Amigos. And they make me feel so good, assist in digestion, and well, I could go on and on and on. But I won’t. Just trust me. Or don’t, but try it anyway, just because it tastes good, and fresh, and yummy, and oh la la.
Purple Goodness is where it’s at!