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The Body Ecology Diet

Oven Kit to Make Probiotic-Rich Food ✨

This simple tool lets you select and maintain optimum temperatures for making probiotic food such as unsalted cultured vegetables, milk kefir, and young coconut pudding

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Recipe The Body Ecology Diet

Unsalted, Cultured Vegetables: Beginner’s Recipe

If you are new to cultured vegetables, a.k.a. cv’s, this is a good recipe to begin with. Everything is laid out step-by-step with just three ingredients …. cabbage, carrots, culture starter. A simple, colorful mixture to light up your taste buds.

Don’t let their simplicity fool you though as this food is potent and can kick-start your gut engine and have you digesting like a rock star ✨

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B.E.D. Basic Recipes Cultured Foods Foods That Heal Health Conditions Intuitive Nutritional Consultations The Body Ecology Diet The Digestive System The Essentials

Will unsalted, cultured vegetables give me botulism?

This is the question that I get asked the most in my cultured food workshops. People are always stumped as to how cultured vegetables will stay fresh and safe if they don’t contain salt. The short answer is that they do.

The cultured vegetables that I refer to are fairly new to our modern day culture. Yet, they’re really a long lost food that we’re bringing back to the dining room table! Everyone knows what sauerkraut is and many people eat it to get their daily dose of probiotics.

Here’s the thing…’sauerkraut’ (German for ‘sour cabbage’) didn’t originally contain salt. It was only when natives of Poland, Germany, and Russia began to travel to America by ship and added salt to preserve the kraut for the long travels. Somehow this way of doing it stuck.