Ken makes batches of cultured vegetables each season. He starts with a volume of one or more vegetables, cleans and slices them. He then adds the proper amount of salt and places the batch in a cool place to allow the vegetables to become ready. Culturing or fermenting food enhances nutrition and digestibility. Sauerkraut is a common example of a cultured vegetable, BUT most sauerkraut has been heat treated and has lost most of its nutrition! Cultured vegetables are a living food and provide probiotics to aid the body's digestive system. These are also found in foods like yogurt and kefir.
It is amusing that something known years ago - that fermented foods are good for us - has re-entered the mainstream consciousness. We thank people like Sandor Elix Katz, the author of Wild Fermentation in his efforts to educate people!