Last weekend, we had the opportunity to spend time with Donna Gates…
We asked her if she’d want to share her knowledge of cultured vegetables with us for an episode or two.
Today, is part one of a two or possibly three part show on how to make cultured vegetables.
We had a lot of fun filming Donna and Gina LaVerde (a body ecology teacher) as they shared with us as much as they could in the time we had.
Here’s part one, we really enjoyed it, so I’m sure you will too…
Your question of the day: What is your favorite fermented vegetable?
If you want to read more about Donna Gates, here’s where you can go… www.BodyEcology.com
Recipe will be ready at the end of the series!
UPDATE: Here’s a note from Donna about keeping everything clean!
“I want to express how important it is to use very clean utensils bowls and jars when fermenting. If you were to use a utensil or jar that was not clean and contained a pathogenic bacteria, for example, then the good bacteria would have to conquer them first before they can focus on fermenting the vegetables.
“If you the bacteria are not as strong as the pathogen… they’ll lose the battle and you’ll have a batch of veggies that are spoiled and NOT FERMENTED. They will taste and smell awful and the color will be brown and
grey…not colorful and beautiful.
“So yes, if you cough wash your hands which I did immediately ”