12 Steps to Whole Foods

Preserving Raw Foods with Natural Probiotics
FERMENTED VEGETABLE RECIPES
Using dill and whey (or culture starter) in these recipes allows for minimizing salt. If you do not use at least the
whey, you will need to increase the amount of salt by 50%, to preserve the vegetables longer initially as the
fermentation gets off to a slower start. You will also have a higher risk of mold (it happens to me about 1 bottle
in 50). If a cultured food molds, throw it out.
Pickled Beets
These were one of my favorite things to can, before I learned how to preserve raw vegetables.
7 C beets, peeled and cut into bite-sized pieces (do not shred in food processor)
¼ C whey OR 1 pkg. culture starter (see “Robyn Recommends” on GreenSmoothieGirl.com)
2 C distilled or filtered water
2 tsp. Original Crystal Himalayan Salt
Place the chopped beets into two wide-mouth quart canning jars. Mix other ingredients and pour over the beets,
leaving 1" of head room at the top of the jar. Screw the lids on tightly. Keep at room temperature for one week
before transferring to cold storage. Lids do not need to be new, and bottles will not “seal” like in traditional
canning. Makes approximately 2 quarts.
240 12 Steps to Whole Foods
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