Now that I’ve made a few batches of cultured vegetables, with only salt as the curing agent I want to experiment. I’ve been making my own whey for a few weeks now and putting some in my smoothies, in Missy’s homemade formula and in other things for all the healthy bacteria it contains. Plus the cream cheese left over has been  great on my buckwheat crackers with tomato and pepper. Yummmm!

I am getting a bit addicted to this idea of fermented and cultured foods – sourdough breads, sprouted cooking, cultured vegetables and now I’ve found a way to make cultured fruits too!

I am SUPER excited about this!

I wanted to start doing some cultured stuff with fruits as we have a bit of a surplus of fruit at home right now and we don’t eat a lot of it. Being that all of us are “0” Blood types, fruits are basically not really all that helpful for our digestive systems – berries are fine as are some citrus but in general they are not as helpful for us as other people.

Cultured vegetables have been around for centuries and were the ideal way to ensure you could prevent food from spoiling. Captain Cook had cultured vegetables on his ships to protect the crew from scurvy and other vitamin deficiencies.

Some time ago, I used to work in Personal Development, selling and presenting motivational seminars and the like.

My daughter, who is now 18 months old, is allergic to cow’s milk and wheat. She’s an 0 blood type just like her father and I, and all 0 blood types have difficulty digesting dairy products and wheat products. You can find out more about that here.