I’ve come across recipes for culturing applesauce and salsa. But what about beets and jams and everything else we have labored over while the harvest was bountiful?
Culturing foods adds probiotics and enzymes which aid digestions, boosts vitamin and mineral content. It will be especially important for the coming cold and flu season.
How to culture canned goods:
You can culture by adding a couple teaspoons of whey (off of yogurt or kefir) or some raw apple cider vinegar, kombucha or water kefir. You can also use the juice of Ferments like sauerkraut, kimchi, cortido or traditional pickles. Beet kvass, rejuvelac and ginger bug would also work.
Leave on counter 1-3 days. Refrigerate.
Culturing my jams and syrups extends their fridge life.