{"id":873,"date":"2007-05-03T16:53:37","date_gmt":"2007-05-03T04:53:37","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=873"},"modified":"2022-05-30T20:09:52","modified_gmt":"2022-05-30T08:09:52","slug":"fermented-vegetable-juice","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/fermented-vegetable-juice\/","title":{"rendered":"Fermented vegetable juice"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">This recipe came from the Native Nutrition board. Commercial vegetable juice can be used (about 1 \u00bd litres\/quarts), as long as it doesn\u2019t contain preservatives, but freshly juiced is better.<\/p>\n<ul>\n<li style=\"text-align: left;\">6 large tomatoes<\/li>\n<li style=\"text-align: left;\">1 small beetroot (beet)<\/li>\n<li style=\"text-align: left;\">4 carrots<\/li>\n<li style=\"text-align: left;\">2 celery stalks<\/li>\n<li style=\"text-align: left;\">1\/2 bunch of spinach<\/li>\n<li style=\"text-align: left;\">2 garlic cloves<\/li>\n<li style=\"text-align: left;\">2 lemons<\/li>\n<li style=\"text-align: left;\">tabasco sauce to taste<\/li>\n<li style=\"text-align: left;\">1 Tbs sea salt<\/li>\n<li style=\"text-align: left;\">4 Tbs whey<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Juice the six vegetables and the lemons. Mix together with the rest of the ingredients. Pour into airtight jars and leave at room temperature for 3 days. The whey and salt will ferment it. Store in fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe came from the Native Nutrition board. Commercial vegetable juice can be used (about 1 \u00bd litres\/quarts), as long as it doesn\u2019t contain preservatives, but freshly juiced is better. 6 large tomatoes 1 small beetroot (beet) 4 carrots 2 celery stalks 1\/2 bunch of spinach 2 garlic cloves 2 lemons tabasco sauce to taste 1 Tbs sea salt 4 Tbs whey Juice the six vegetables and the lemons. Mix together with the rest of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[29,9,11,41,6,7,5,17,18,4,23,12],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/873"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=873"}],"version-history":[{"count":1,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/873\/revisions"}],"predecessor-version":[{"id":874,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/873\/revisions\/874"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=873"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}