Fermented vegetables are essential to your diet and offer phenomenal overall health benefits and with the right equipment, making your own at home is easy. To help you with the process, Dr Mercola has created a special type of fermenting jar lid that are easy to use, appealing, convenient, and most importantly, offer a critical benefit that other lids currently available do not.
To ferment your own vegetables, Dr Mercola recommeds using wide-mouth Mason canning jars, and the Kinetic Culture Jar Lids. Each lid features a special Carbon Filter Technology to eliminate odors while fermenting – the benefit that makes them stand out from other lids.In fact, they have been using the jar lids at the Mercola office and they have made an incredible difference – removing the normal smells associated with the fermentation process.
The innovative, patent-pending Kinetic Culture Jar Lids offer many benefits including:
- Releasing fermentation gases in a controlled manner throughout the fermentation process – reducing unwanted odors
- Facilitating the removal of sulfur gases
- Preventing environmental oxygen and other gases from entering the container during fermentation
- Releasing pressure build-up, preventing the jar from breaking
- Preventing mold growth in the container due to environmental contamination
- BPA and BPS-free (in contrast to metal canning lids which may contain BPA)
- Have reusable, easy to clean covers
- Simple to use
Each box of Jar Lids includes 3 Kinetic Culture Jar Lids (with a lid, cover, and seal), 3 extra seals, and 6 individually-wrapped filters. Filters and seals can be used multiple times before they no longer prevent odors.
5 Easy Steps to Make Your Own Cultured Veggies
- Select your vegetables and herbs – The first step is to select firm vegetables (preferably organic) you want to shred to make your blend. Cabbage should be the backbone of your blend.
- Create your brine – It actually is not brine, as no salt is used or required. They recommend to get celery juice, use a juicer. Celery juice contains natural potassium and eliminates the need for additional salt. One quart of celery juice is adequate for 10 to 14 quarts of fermented veggies. Add one stick pack of Kinetic Culture for every quart of vegetables you have.
- Pack the jars – Once you have your shredded veggies and brine mixture combined in a large bowl, tightly pack the mixture into each Mason jar. Compress the mixture using a masher to remove any air pockets and top it off with a cabbage leaf, tucking it down the sides to help ensure your vegetables stay under the brine. If you are using a regular Mason jar lid, cap the lids loosely as the jars will expand during fermentation due to gases produced. Putting the lids on too tightly can cause the jar to crack or explode.
- Ferment the veggies – Allow the jars to sit in a relatively warm place for several days (ideally around 72° Fahrenheit or 23° Celsius). During the summer, veggies are typically done in three to four days. In the winter, they may need up to seven days to ferment. In the end, your "taste" test becomes the deciding factor.
- Store and enjoy – Once you're happy with the flavour, move the veggies to your refrigerator. This slows down further fermentation and will help keep the veggies for two to six months, but the longer you wait to use it, the less crisp the vegetables will be. A refrigerated temperature of around 38° F will help lock in the flavor, texture, and tartness.
While Evolution Organics strives to ensure the accuracy of its product images and information, some manufacturing changes to packaging and/or ingredients may be pending update on our site. Although items may occasionally ship with alternate packaging, freshness is always guaranteed. We recommend that you read labels, warnings and directions of all products before use and not rely solely on the information provided by Evolution Organics. This product is not intended to diagnose, treat, cure, or prevent any diseases.