Flu Prevention and Cultured Veggies
The recipe Flu Prevention and Cultured Veggies can be made in roughly 5 minutes. For $1.34 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 175 calories, 6g of protein, and 1g of fat each. Head to the store and pick up vegetable, cabbage, garlic, and a few other things to make it today. It works well as a side dish. 5171 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Nourished Kitchen. With a spoonacular score of 100%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Pumpkin Spice Breakfast Cake & a Prevention RD Cookbook Giveaway, Cultured Coconut Mango Popsicles, and Cultured Buttermilk in a Mason Jar.
Servings: 4
Preparation duration: 5 minutes
Ingredients:
1 medium apple
1/2 head cabbage
1 clove garlic (minced)
1 medium jicama
1 small onion
1 large orange (zested and juiced)
1 1/2 teaspoons unrefined sea salt
2 handfuls fresh spinach
1 package vegetable starter culture (or 1/4 cup fresh whey)
Equipment:
bowl
Cooking instruction summary:
Shred or chop the first six ingredients and place  in a bowl and sprinkle with salt. You can also layer it in the jar instead of mixing.Firmly pack the mixture into 2 quart glass canning  jars or a half gallon vessel, leaving an inch or two for the cabbage to expand when it ferments.Then add the orange zest juice, and culture, and cover with water, leaving an inch or two at the top. Seal jar tightly and let sit on the counter for 6 days and then place in the refrigerator.
Step by step:
1. Shred or chop the first six ingredients and place  in a bowl and sprinkle with salt. You can also layer it in the jar instead of mixing.Firmly pack the mixture into 2 quart glass canning  jars or a half gallon vessel, leaving an inch or two for the cabbage to expand when it ferments.Then add the orange zest juice, and culture, and cover with water, leaving an inch or two at the top. Seal jar tightly and let sit on the counter for 6 days and then place in the refrigerator.
Nutrition Information:
covered percent of daily need
