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:

Quickview
174k Calories
5g Protein
0.79g Total Fat
40g Carbs
67% Health Score
Limit These
Calories
174k
9%

Fat
0.79g
1%

  Saturated Fat
0.17g
1%

Carbohydrates
40g
13%

  Sugar
12g
13%

Cholesterol
0.0mg
0%

Sodium
945mg
41%

Get Enough Of These
Protein
5g
12%

Vitamin K
160µg
153%

Vitamin C
94mg
114%

Vitamin A
5195IU
104%

Fiber
15g
63%

Manganese
0.64mg
32%

Folate
123µg
31%

Potassium
758mg
22%

Vitamin B6
0.36mg
18%

Magnesium
67mg
17%

Iron
2mg
15%

Vitamin B1
0.22mg
15%

Phosphorus
120mg
12%

Vitamin B2
0.2mg
12%

Calcium
111mg
11%

Copper
0.21mg
11%

Vitamin E
1mg
9%

Vitamin B3
1mg
8%

Vitamin B5
0.66mg
7%

Zinc
0.93mg
6%

Selenium
2µg
3%

covered percent of daily need
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