Kenny Bountiful Sun shows you his upgraded kim chee juice with marine phyto plankton. But here is exactly how he made it: ( you may want to decrease the amounts proportionately) as this recipe makes about fifty five 300ml jars.
For those who just want to purchase it here in the UK go here:
http://www.foodforconsciousness.co.uk/index.php?main_page=product_info&cPath=41&products_id=330
Recipe:
18 heads of chinese cabbage
1 savoy cabbage
3 heads of celery
15 heirloom carrots
20 medium sized red onions
12 grams of marine phyto plankton
130 grams of ginger
250 grams of fresh chilli peppers
60 grams of fresh turmeric
250 ml of freshly fermented coconut kefir
7-10 tablespoons of celtic sea salt
Blend Phyto plankton, chillis, Ginger and Turmeric in 500ml of spring water and the sea salt.
Chop and shred all the veggies.
Pour blended ingredients over the veggies, leave for 10 mins and mix thoroughly with your hands massaging the liquid into the vegetable matter.
Pack tightly into a fermenting crock pot or kilner jar making sure to create the optimal anaerobic environment for lacto fermentation to take place.
Leave it for between 10-30 days depending on your living space, the time of year and your climatic influences etc.
Bon appetite.
Still not sure? Check out some of the other videos on our youtube channel that out line how to ferment vegetables.
The post Cultured food that has enzymes, probiotics and essential fatty acids. appeared first on Thoughts for Consciousness.
