No, Cultured Vegetables Aren’t Polite Veggies with Good Table Manners

Neither are they what you find in produce departments. Not even in the organic vegetables section of supermarkets. And not in most health food stores. Cultured vegetables are just that. Raw vegetables that have been made into a culture. That is, the mush that results when you allow vegetables to ferment.

Sounds ghastly, but growing vegetables and making these cultures increase longevity of life, control cravings for sugar and addictives, keep the body alkaline, cleanse the digestive tract of toxins, and aids digestion! The Hunza’s, an ancient tribe living in the Himalayas, have vegetable cultures in their diet-- and live up to 140 years of age!

You can culture your own vegetables by shredding cabbage with other vegetables and packing them tightly in an airtight container-- allowing them to ferment at room temperature for several days. During fermentation, the friendly bacteria reproduce and convert sugars and starches to lactic acid.

Finally, Something You Can Store In The Refrigerator For Months!

Once this process is over, slow down the bacterial activity and fermentation rate by putting the culture in the refrigerator. These vegetable cultures can even sit in your refrigerator for months. They will not spoil, but will grow more appetizing over time -- much like the way wine matures.

Knowing the benefits of vegetable cultures, try to include them with each meal. More good news! If your digestive tract has been too weak to tolerate raw vegetables—vegetable cultures eliminate this concern, since they are already pre-digested.

This means that the friendly bacteria have already converted the natural sugars and starches in the vegetables into lactic acid, a job your own saliva and digestive enzymes would do anyway. The enzymes in the cultured vegetables also help digest other foods eaten with them. Not bad, these well-mannered vegetables!

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