Some Asian woman saw me buying all these veggies and asked me what I was doing and I told her my idea and she told me in Thailand they had something like I was making that they call “white Kimchee”.
So the reasoning behind this, I was searching for something that was a living food that would be an instant meal when combined with my raw meat, butter, and cheese. And also something that had the power of fermented that you can not achieve with either raw or with cooked.
Well, I succeeded big time. This recipe gets loud raves at potlucks. And it definitely deserves superfoods status because it packs a powerhouse of pro-biotics, vitamins, enzymes, trace minerals, micro-nutrients, anti-oxidants and electrolytes. This recipe includes no goitragens like cabbage or kale so it is super thyroid friendly. Most people do not realize the goitragens from uncooked cabbage family vegatables stores inside cells and suppresses thyroid function.
This is an amazing balance between root veggies and leafy greens. Also, many of these vegies are stimlating to the liver, purposefully. Especially the bitters of frisse lettuce, dandylion greens, and radicchio. In other words, this not only tastes amazing and is always a crowd pleaser, but also is a super food packaged with nutrition you cannot find in the ingredients before they go through the fermentation process.
Another thing, and the most powerful factor of this recipe, is that these individual ingredients have been transformed through the process of biochemistry (alchemy) to create far more than the sum of their parts. The final result has exponentiated not only the bio-availability but also the actual mineral profile. This is important in our soil depleted world where even the best organic veggies are far from their full potential. Well this recipe brings these vegies to their full potential when combined with mineral rich ingredients of rock dust (bentonite clay), kelp powder, salt and molasses. Then the powerhouse EM-1® microbial innoculant synthesises all these separate ingredients into one potent soup or stew mix. So we have alleviated several issues all in one.
And finally, these vegies are very travel friendly. With their powerhouse of anti-oxidants, they keep better than any other type of veggie which is important when not in the fridge. I have taken these on car and airplane trips as well as day hikes and three day backpacking trips. They are compact enough to justify putting in the backpack.
When I’m on the go I will put bite size chunks of raw meat and cheese inside a small jar or ziplock bag with these veggies to create a ‘meal pack’ that can be eaten right out of the container. It is super fun to travel like this and not hassle with finding something that would be a compromise when on the go. The veggies actually preserve the meat and cheese so you are rewarded with a very fresh and mouth watering meal that hides inside a daypack or purse really well. I suggest double bagging to avoid leakage.
carrots 5 lbs.
beets 1 lb.
celery 2 bunches
parsley 1 bunch
radicchio 2 heads
frissey lettuce 1 head
yellow squash 2
red onions 2
daikon 1 large
3 TBS. salt
3 teasp. kelp powder
3 teasp. bentonite clay
3 TBS. molasses
3 TBS. anise seed
3 TBS. EM-1 Microbial Innoculant
1–Grate the carrots and beets and daikon and place in a 3 gallon food grade plastic bucket.
I have found the fastest way to shred root vegies is with a Champion Juicer NOT using the screen. It makes an amazing shredder and works better than any other food processor I have tried.
2–Chop the celery, radicchio, parsley, frissey lettuce, yellow squash, red onions and place in the bowl with the shredded root vegies.
This should fill a three gallon bucket to the top.
3–Then add the other ingredients. Mix with your hands and use fists to smash the vegies so they start exuding some liquid and become compact.
When you have smashed a few minutes the vegies will have shrunk in volume to about the halfway point in the bucket.
4–Place a ceramic plate over the top of the vegies and place the lid on the bucket.
Alternatively you can spoon then directly into wide mouth Mason jars. Do not tighten the lids….you need to let the fermentation gasses escape.
5–Let the vegies ferment at room temp.(65-78 ideally) for a few days. You can check each day to see how they are doing. You can even start eating the vegies after day one, because really, they are edible even without fermenting. Usually three to five days depending on temp. will have them completely ‘cooked’ with enzymes. There will be some really strange smells coming off of them during this time…almost rubbery smelling or something.
6–You can then bottle them into wide mouth mason jars and place them in the fridge. They should keep there for two months or more. THey will continue to slightly ferment but very slowly.