SPICY FERMENTED VEGGIES

Ferment That Energy, Sis: Gut Superpowers for the Wise, Wild & Wonder-Filled

Hey Mogul mama, let’s talk gut-level glow ups.

You’re juggling contracts and carpool, investor calls and bedtime stories — and somewhere between the third coffee and the 4PM crash, your nervous system is whispering, “Can we not?” Here's your gentle, sass-laced reminder: your gut is your second brain, and it deserves a little ceremony too.

Enter: Spicy Fermented Veggies — my sacred, slightly spicy remedy to regulate your mood, elevate digestion, and whisper sweet nothings to your immune system. Think of them as pickles with purpose. Add a spoonful to your salad, your soup, your sandwich — and boom — you’ve just blessed your meal with ancestral alchemy.

And because I know you’re a “show me the how” kind of goddess, I included my go-to recipe below. Don’t worry, no lab coats required. Just clean jars, colorful produce, and your radiant hands doing the work our grandmothers once did — blessing every bite with healing intention.

So whether you're negotiating million-dollar deals or negotiating with a toddler about wearing pants, know this: when you nourish your gut, you nourish your intuition. When you ferment your veggies, you're fermenting resistance. You’re not just feeding your body — you’re feeding your legacy.

Ready to channel your inner wise woman, one spicy crunch at a time?
Scroll down, goddess. The superpowers awaits.

🌶️ Spicy Fermented Veggies

A gut-loving ritual for glow, grit, and goddess energy

Prep Time: 15 minutes
Ferment Time: 5–7 days
Yields: About 2–3 quarts

🌿 Ingredients

• 1 head red or green cabbage, thinly sliced

• 1 medium beet, finely grated or processed

• 1 serrano pepper, finely chopped (adjust for desired spice)

• 15 Brussels sprouts, outer leaves removed, quartered

• 2 large carrots, shredded

• 8 kale leaves, de-stemmed and finely chopped

• Optional: Additional seasonal vegetables (cauliflower, zucchini, asparagus — go wild!)

• 2 tablespoons Himalayan salt

• Herbs & spices of your choice (garlic, caraway seeds, dill, cayenne, turmeric — make it sacred)

🌀 Instructions

1. Mix & Bless:
   In a large bowl, combine all veggies. Scoop out about 2 cups and pulse in a food processor (S blade) until finely chopped. Add this back into the bowl to help jumpstart the brine.

2. Salt + Season:
   Sprinkle Himalayan salt and herbs over the mix. Massage it all with your hands for a few minutes — yes, this is a love ritual. Let it rest for 10 minutes to wilt.

3. Spice It Up (Optional):
   Want a few extra-spicy batches? Divide the mix into smaller bowls and add garlic, cayenne, or extra peppers. Let your intuition guide the spice levels.

4. Massage & Squeeze:
   Massage again, squeezing the veggies to break down their cell walls and release that magical brine. When everything feels juicy and soft, it’s ready.

5. Pack & Pour:
   Fill your clean jars with the mix, pressing down firmly to remove air pockets. Leave 2–3 inches of headspace. Pour extra brine from the bowl over the top, adding water if needed to fully submerge the veggies.

6. Ferment & Wait:
   Loosely seal the jars and store in a cool, dark place (around 70°F) for 5–7 days. “Burp” the jars daily by loosening the lids to release pressure.

7. Seal & Chill:
   Once tangy and bubbly, tighten the lids and move your jars to the fridge. Fermentation will slow, but flavor continues to deepen.

🥬 To Use:

Spoon these beauties onto salads, sandwiches, soups — or straight out of the jar with your fingers (we won't judge). They’re more than condiments — they’re ancestral gut medicine.