Classic Fermented Vegetables
Superfood for your gut health
Servings Prep Time
5-6quarts About 1 hour
Cook Time Passive Time
Servings Prep Time
5-6quarts About 1 hour
Cook Time Passive Time
  • 2bunches Organic Celeryjuiced for brine
  • 1large Organic Green Applejuiced for brine
  • 10 drops Humic Fulvic Minerlsfor brine
  • 6packets Dr. Mercola’s Kinetic Vegetable Culture Starter
  • 2large Mixed Organic Lettuce Greensshredded
  • 1large Yellow or Red Onionsliced
  • 4cloves Organic garlic clovesminced
  • 1head Kalesliced thinly, stems removed
  • 1large bunch Organic ParsleyMinced
  • 6large Organic Carrotsshredded
  • 1bunch Organic RadishesSliced, ends removed
  • 6quart Wide Mouth Glass Jars
  • Large CoolerTo store jars as veggies ferment
  1. Juice the celery and apple in a juicer, reserving the pulp for the bowl of shredded veggies. ( I slice my celery into bite sized pieces before putting them in the juicer. This helps prevent clogging the juicer and things getting stuck. :)) Pour all the celery juice into an 8 cup measuring cup and add your Vegetable Culturing Packets. Mix and set aside so the brine warms to room temperature.
  2. Shred cabbage and carrots ( I use a food processor with the shredding blade as this saves me time). PEEL OFF the OUTER LAYERS of the Red Cabbages and reserve the leaves for when you pack the jars later. Slice the onion finely, mince the garlic, mince parsley, cut radishes into thin slices, and thinly slice kale. If you made a celery brine, add your celery pulp to the bowls. Add ALL the veggies into two LARGE bowls. Mix everything together with your hands.
  3. take the celery and culture mixture you set aside earlier and equally pour onto both bowls of fermented vegetables. Mix everything together well, set aside with a towel and let sit for 15 minutes.
  4. After 15 minutes, mix everything together with your hands again and then cover with a tool and let sit an additional 15 minutes.
  5. Now, pack your veggies into the glass jars (make sure they are clean!). Put a handful in and pack the veggies down firmly with you fist).
  6. Pack each jar tightly with the veggies leaving about 1 1/2 inches of space at the top.
  7. Pack a cabbage leaf on the top to cover the shredded veggies.
  8. Lastly pour any remaining brine (celery or salt, whichever you are using) over the cabbage leaves on the top of each jar so the brine covers the cabbage leaves completely. If you need more brine, you can make more. For 1 cup of water, mix in 2 teaspoons of salt. Wish salt into the water and pour over the veggies.
  9. Screw on the lids firmly and place in a bowl or casserole dish (as the brine tends to overflow a little as it ferments.
  10. Store in a dark, warm place such as a cooler (with a warm water bottle inside to regulate the temperature) or in a kitchen cabinet.
  11. Let ferment anywhere from 1 week to 3 weeks. Just taste test with a fork to see if it is fermented enough to your liking. CAUTION: Open the jar carefully, as the fermentation bubbles can explode if you open the jar too quick. Open the jar in your kitchen sink to play it safe!