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Young Green Coconut Kefir

3 young green coconuts (this should make enough for 1 person for 1 week)
1 packet of kefir starter
1 glass jar or pitcher with an air-tight seal. The kind of container with a metal latch that you pull
down in the front is best. This is important because if any bacteria from the air gets into the
coconut water while it's fermenting, it can ruin your kefir.
1 stainless steel pan
1 instant-read thermometer
1 spoon
1 4-cup measuring cup (glass is preferred)
1 screwdriver (with plastic top)
1 hammer
1. Approximately 1½ hours before you want to make the kefir, sterilize your equipment by
washing it in the dishwasher or by bringing water to a boil in a large pot and using long tongs to
dip each piece into the water. Set aside everything on a clean towel for the water to evaporate.
2. Unwrap a coconut and place the flat side on a cutting board or in your sink.
3. In order to get to the coconut water, you need to penetrate the outer layer, which is about 1"
deep. Make 2-3 holes on the angled surface by placing the tip of the screwdriver where you want
the hole to be and hammering it in until there is no resistance. The screwdriver will just slide in.
You may also see a little coconut water squirt out. You want to make at least 2 holes so that the
water flows out easily; sometimes you need to make 3.
4. Pour the water from the coconut into the 4-cup measuring cup. Continue to drain coconuts
until you have 4 cups of coconut water.
5. Pour the coconut water into a pan and gently heat it to about 92 degrees F (skin temp.). Stir
in 1 packet of the Body Ecology kefir starter and then pour it in your glass container.
6. Place the jar containing the coconut water in a dark, warm place (72° F is ideal) for 36-48
hours. Let the coconut water sit undisturbed while fermenting.
7. When it's ready to drink there should be a light foam on the top of it. It will taste sour and
very slightly carbonated. Store in the refrigerator and drink 2 oz. with every meal and 2 oz.
before bed.
Note: These directions are for making your first batch. When you make your second, third, etc.
batches you can just use ¼ cup of the previous batch to inoculate the next batch. Well, it’s ¼
cup for 1 quart, so if you want to make a gallon, you’ll need 1 cup of kefir to inoculate it.

You can use kefir to inoculate your next batch up to 7 times--then you'll need to use another
packet. Believe me, you’ll know when it’s time to use a new packet.

Cultured Vegetables
2 glass (or stainless steel) jars that hold ½ gallon each with rubber seals and metal latches that
you pull downwards to close them. Do not use plastic jars!
13 qt stainless steel bowl for two ½ gallon jars worth of veggies
large cutting board
knife for chopping veggies
grater or food processor with grater attachment, if available
a small bowl (for the starter mixture)
a medium mixing bowl (to mix the brine with the starter later)
1 small and 1 large spoon and 1 huge spoon (small for mixing water with starter kit and then
larger for mixing brine with starter later on in the process and huge for mixing veggies together
once they’re all grated.)
1. Approximately 1½ hours before you want to make the veggies, sterilize your equipment by
washing it in the dishwasher or by bringing water to a boil in a large pot and using long tongs to
dip each piece into the water. Set aside everything on a clean towel for the water to evaporate.
2. Once your equipment is ready, add a packet of the Body Ecology culture starter to ½ cup of
tepid water (approx. 92°F) and ½ tsp. honey in the small bowl, following starter package
directions. Set aside to allow the bacteria to multiply.
3. If using dried sea veggies (seaweed), add water to them as the package directs in order to
hydrate them. If they are in large pieces, break them into smaller pieces before adding the water.
4. Chop all veggies very finely, grate them, or use the grater attachment in your food processor.
5. Combine all ingredients except for the starter mixture in a very large bowl (13 gallon or larger
for a 1 gallon jar) and mix thoroughly.
6. Take out a couple cups of the veggie mixture and put it in the blender with some distilled or
filtered water. Puree the mixture to form a thick juice or a brine.
7. Put the pureed mixture in a separate bowl, add the culture starter and mix well. Do not put
the brine in the blender once you’ve added the culture starter as it can damage the probiotic
8. Pour the brine into the bowl of vegetables and combine thoroughly.
9. Tightly pack the vegetables into jar(s), leaving at least 2 inches of space at the top of the
jar(s). Dip some cabbage leaves into the brine, roll them, and wedge them into the jars to force
the shredded veggies below the surface of the brine. Twist the lids onto the jars very tightly.
10. Set the jar(s) in a dark place at room temperature for 3-14 days, undisturbed. Sometimes the
fermentation will cause some liquid to seep out of the jar. Put the jar in a glass baking pan so
that any seepage ends up in the pan.
11. After the veggies are done fermenting, wipe off the jar(s) if any seepage or foaming occurred
and place in the refrigerator. The vegetables are ready to eat at this point and they will continue
to improve over time. They will keep for at least 8 months.
Simple Blend

2 Heads cabbage
12 Carrots
4-inch piece of ginger
½ cup fresh rosemary or basil to taste
½ cup dry arame or wakame. Reconstitute as directed on package.

Marinara Blend

24 carrots
beets (If using very large golden beets, you only need 2-3. If using smaller red beets, use 4)
2 small red onions or 1 large red onions
15 cloves garlic
1 cup fresh basil
1 cup fresh oregano
1-2 tsp marjoram (can use pure essential oil, but only use toothpick inserted and stir into the batch)
bay keaf
½ cup dry dulse. Reconstitute as directed on package.
or you can try this version of marinara-style veggies
4 pounds organic carrots, scrubbed and trimmed
2 pounds organic beets (weighed without the stems and leaves), peeled and trimmed
4 medium onions, peeled
2 heads of garlic, all cloves peeled
4 shallots, peeled
1 or 2 handfuls fresh basil, washed and drained
1 large handful fresh oregano, washed and drained
4 teaspoons dried marjoram
several leaves of cabbage, washed

Garden Blend

1 head green cabbage
1 head purple/red cabbage
1 head of broccoli (just use the tips or the veggies will become bitter)
1 head cauliflower
1 red onion
12 carrots
1 small yellow summer squash
1 small zucchini squash
1 bunches celery (can take the outside strings off)
2 cloves garlic (or to taste)
2 cucumbers
1 beet (golden or red)
1 red Pepper
1/2 green apple
½ cup dry hiziki. Reconstitute as directed on package.


Try using this blend with cilantro, ginger, dill, radishes, or other sea vegetables. They all change the taste
but add powerful nutrients for adding minerals and detoxifying our system.

Red Root Blend

4 red onions
4 rutabagas
24 carrots
2 turnips
2 red peppers
4 small beets
beet greens
fresh rosemary to taste
juice from 1 Lemon
1/2 green apple

Sweet and Sour Burgundy Blend

2 heads red cabbage
2 heads kale
2 celery ribs and leaves
2 red peppers
1 large red onion
20 carrots
2 cucumbers
1 bunch parsley
4-6 inch piece of ginger
1/2 green apple
juice from 1 lemon

Spicy Fermented Veggies

1 lb daikon radish, cut into thin 2-in long slices
1 lb napa cabbage, cut into 2-in squares
1/2 lb carrot, cut into thin 2-in long slices
2 cups green onion, cut into 2-in lengths
2 tablespoons minced garlic
1 tablespoon minced ginger
2 tablespoons hot chili powder
2 tablespoons mild paprika
1/4 teaspoon asafetida powder
2 tablespoons sugar
1 cup water
4 tablespoons coarse salt