Celery root (celeriac), Chard Stems & Rutabaga Lacto-Ferment - made Dec. 24/16

- 3/4 of a large rutabaga coarsely grated

- 1/2 a large zip-lock bag of frozen chard stems chopped
- 2 leaves of red cabbage chopped finely

- 8 med wild apples - approx. 1 1/2 cups chopped
- 1 large celery root (celeriac) coarsely grated

- 1 med onion chopped

- 2 cloves of garlic minced

- 1 Tbsp. sea salt
- 2 1/2 Tbsp. of my Cabbage, Cucumber & Carrot mix as a starter - added later... see below...

I mixed everything together, then packed it into 3 liter mason jars, and left them in the cupboard for 4 days...  Again I tried this with just the small amount of cabbage instead of using a starter... However, after 1 1/2 days they still weren't fermenting well, so I added 1/2 Tbsp. of my Cabbage, Cucumber & Carrot mix as a starter.  It seems the two leaves of cabbage aren't enough at least in winter when I start with a COLD mix and put it in a cool cupboard...  I'll refrigerate them when I take them out of the cupboard... They are filled perfectly just to the shoulder... After the addition of the starter they fermented VERY well!

Celery, Cranberry & Beet Lacto-Ferment - made Fri. Dec. 23/16

- 3 med. gold beets coarsely grated

- 1 large bunch of celery with leaves chopped
- 2 leaves of red cabbage finely chopped

- 4 med frozen wild apples chopped - - approx. 1 cup
- 1/2 a large zip-lock bag of frozen cranberries sliced 

- 1 med. onion chopped

- 2 cloves of garlic minced

- 1 Tbsp sea salt
- 2 3/4 Tbsp of my Cabbage, Cucumber & Carrot mix as a starter - added later.... see below...

I mixed everything together, then packed it into a 500 ml & 3 liter mason jars, and left them in the cupboard for 7 days... Again I tried this with just the small amount of cabbage instead of using a starter... However, after 2 1/2 days they still weren't fermenting well, so I added 1/2 Tbsp. of my Cabbage, Cucumber & Carrot mix as a starter.  It seems the two leaves of cabbage aren't enough at least in winter when I start with a COLD mix and put it in a cool cupboard...  I'll refrigerate them when I take them out of the cupboard...  They are a beautiful red color and filled perfectly just to the shoulder.

Beets, because of their high sugar content are supposed to ferment VERY rapidly.  However, I've frequently found them SLOW... This time too, they didn't ferment quickly not even after I added the starter.  In the end they fermented well, but it wasn't a quick process...

Beet, Radish & Cabbage - Lacto-Ferment - Made Dec. 10/16

- 1 large Daikon radish coarsely grated

- 1 very large & 1 med. gold beet coarsely grated

- 1 med/large non-organic onion diced

- 11 wild apples diced  - approx. 3 cups

- 1/2 a large zip-lock bag of frozen green cabbage finely chopped
- 1  1/2 slice from the bottom of a fresh cabbage finely chopped
- 1 leaf of red cabbage finely chopped

- 6 slices cucumber diced

- 1 1/2 Tbsp sea salt
- 2 Tbsp. of my squash, cabbage & celery root mix added later (see below) as a starter

This is a very liquid mix... I mixed everything together, then packed it into 4 liter mason jars, packed to just below the shoulder (one is a little lower). I left them for 2 1/2 days in the cupboard, but they were fermenting VERY slowly, perhaps because my cupboard is now quite cool... so I added 1/2 Tbsp. of my squash, cabbage & celery root mix to each of the 4 jars... and put them back in the cupboard for 2 1/2 more days, before moving them to the fridge.  They fermented quite quickly and well after the addition of the starter...

Cabbage, Cucumber & Rutabaga Lacto-Ferment - Made Dec. 1/16

- 1/2 a head of green non-organic cabbage (about 6" in diameter) chopped finely

- 1/2 a large zip-lock bag of frozen cucumber chopped

- 1 med/large non-organic onion chopped

- 2 cloves of garlic minced

- 6 med wild apples chopped

- 2 small rutabagas grated
- 1/2 a med chiogga beet grated

- 1 1/2 Tbsp sea salt

I mixed everything together filling  my large glass bowl.  I mashed it down best I could then let it sit for a few minutes, before transferring it to 3 liter and one 500 ml.  mason jars;  firmly packed to just below the shoulder.  I left them in the cupboard for 3 days,  then put them in the fridge to stabilize...

Squash Cabbage & Celery Root Lacto-Ferment - done Dec. 1/16

- 6 pieces of frozen atlantic giant pumpkin (squash) chopped (approx. 3 1/2 cups)

- 5 med. wild Apples chopped

- 1 med/large non-organic onion chopped

- 1/2 a green cabbage (about 6" in diameter) finely chopped

- 6 slices of frozen cucumber chopped

- 1 med/large celery root (celeriac) coarsely grated

- 1 1/2 Tbsp sea-salt

- 2 cloves of Garlic minced

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for a few minutes to warm, before transferring it to 3 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard for 4 days.  I then transferred them to the fridge and once fermentation slowed I moved them down to the basement...

Squash, Parsnip & Kohlrabi Lacto-Ferment - made Nov. 27/16

- 5 good sized pieces of frozen atlantic giant pumpkin (squash) chopped (approx. 2 1/2 cups )

- approx. 2 1/2 cups of frozen wild apples chopped 

- 2 cloves of garlic minced

- 1 med/large onion chopped

- 4 med. parsnips coarsely grated

- a little less than 1/2 a  large zip-lock bag of frozen kohlrabi chopped (approx. 3 1/2 cups) 
- 3 leaves of red cabbage finely chopped

- 1 1/2 Tbsp  sea-salt

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then. let it sit for awhile to warm up before transferring  the mixture to  3 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard for 4 days, before moving them to the fridge.... 

Peas & Pumpkin Lacto-Ferment - Done Nov 27/16

- 3/4 cup dried green peas

- 3/4 cup dried oregon giant peas

- 1 Tbsp  of green lentils

- 1 Tbsp of green split peas

- 2 Tbsp of yellow split peas

- 1 med.  non - organic onion diced

- 2 cloves of garlic minced

- 4 good sized pieces of frozen atlantic giant pumpkin (squash) chopped

- 4 slices of frozen cucumber diced

- the equivalent of 4 whole frozen wild apples chopped

- 3/4 Tbsp. sea salt

- 3 Tbsp. of the liquid from my cabbage & green tomato ferment as a starter

I cooked the dried peas for 3 hours, adding the lentils and split peas for the last 1 hour of cooking time.  I mashed them together after they'd been cooked and there was only a little water left and they were tender.  I mixed the rest of the ingredients together except the starter and added the still warm pea mixture.  I added the starter once the mixture had cooled. I packed it into 2 liter mason jars.  They're filled high (about 1" from the rim), so I may need to move some to another smaller jar...  We'll see how they ferment in the cupboard.  On Nov. 29th I checked them in the morning and it looked like they were only starting to ferment.  However, by the evening they were exploding!!  So I filled a 250 ml mason jar with a little of the ferment from each of the liter jars.  I've left all three jars in the cupboard until tomorrow, when I'll be moving them to the fridge...

Cucumber & Carrot Lacto-Ferment - made Nov. 19/16

- 1/2 a large zip-lock bag of frozen cucumber chopped

- 1 med/large non-organic onion chopped

- 2 cloves of garlic minced

- about 2 cups of frozen wild apples chopped

- 1 large yellow carrot coarsely grated

- 1 small daikon radish coarsely grated

- about 3/4 cup of frozen green cabbage chopped finely

- 1 small bunch of parsley chopped

- 1 Tbsp sea salt

- 2 1/2 Tbsp. of my Cabbage, Cucumber, Rutabaga mix added later

I mixed everything together; in my large glass bowl, mashed it down best I could then I let it sit for awhile to warm, before transferring it to 2 liter & a 500 ml. mason jars firmly packed to the shoulder.  I then left them in the cupboard for 2 days.  However, they were fermenting very slowly, so I added a Tbsp. of my Cabbage, Cucumber, Rutabaga mix to each of the liter jars and 1/2 Tbsp to the 500 ml. jar.  It seems the frozen cabbage doesn't work in the same way as fresh cabbage, so I'll need to add a starter when I use this in the future.  I then put them back in the cupboard for another 2 days, before putting them in the fridge to stabilize... 

Cabbage, Carrot & Apple Lacto-Ferment - Made Nov 4/16

- 1 large head of cabbage (about 6" in diameter) chopped finely

- 1 medium/large onion chopped

- 2 cloves of garlic minced

- 1 lb (maybe a little more) orange & red carrots coarsely grated

- 6 large slices of frozen cucumber chopped

- a little more than 1/4 of a large zip-lock bag of frozen wild apples chopped

- 2 Tbsp unrefined sea salt

I mixed 1 Tbsp of the salt and everything but the cabbage together; almost filling one of my 4 qt. large glass bowls.  I then split the mixture in 2 -- 1/2 in each of my large glass bowls and added the cabbage equally to each.  I then added the 2nd Tbsp of salt, 1/2 to each bowl, mixed everything together and mashed it down best I could then I let it sit for awhile to warm up a bit, before transferring it to  4 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard for 3 days. I transferred them to the fridge, then once fermentation slowed, I moved them down to the basement...

Corn & Green Tomatoes Lacto-Ferment - Made Oct. 22, 2016

- 1/2 of a large zip-lock bag of frozen non-organic corn

- 6 stalks of non-organic celery chopped

- approx 3 cups of chopped green cherry tomatoes

- 1  1/4" slice of green cabbage (about 4" in diameter) chopped finely
- 6 slices of frozen cucumber diced
- 1 small chiogga beet (1 1/2" in diameter) coarsely grated

- 1 medium/large non-organic onion diced

- 2 cloves of  garlic minced

- 1 1/2 Tbsp  sea salt

I stirred everything together, letting it warm up before bottling... This made enough to fill 3  liter mason jars firmly packed to the shoulder.   I left them in the cupboard for 4 days and then refrigerated prior to moving them to the basement...   This ferment was very juicy, so I drained off about 1 cup of liquid from all three jars after they'd fermented for a couple of days... I/ll use the liquid as a starter or to replace vinegar in a salad dressing...

A Note:
I usually add a starter with my corn ferments, but this time I'm trying it with just the addition of the cabbage...  We'll see...  An Update: The cabbage ends up being enough -- The batch has fermented  very well without the starter.. 

Cabbage & Green Tomatoes Lacto-Ferment - Made Oct 18/16

This summer was HOT and DRY, but seems to have provided tomatoes with ideal growing conditions...  My two small plants have exceeded my wildest dreams...  I've been eating their small, delicious ripe fruits for breakfast, lunch and dinner for months now.  We've been lucky too, to not have had a frost until well into October, so the season has been extended.  Although frost has now claimed the vines,  I'm still picking  the occasional ripe tomato...  There are TONS of green ones too, and since I like to use as much of what is sent as I can, I've decided to try using the green tomatoes in ferments...  This is my first try.  I've never done a ferment with tomatoes before, so we'll see how it turns out...

- 1 head of green & red savoy cabbage (about 6" in diameter) chopped finely

(This kind of savoy cabbage is similar in texture to the regular cabbage and NOT like the regular green savoy cabbage, which is softer and more tender ...

- about 1/3 of a 4" diameter red cabbage finely chopped-

 -1 large chiogga beet coarsely grated

- 1 med/large non-organic onion chopped

- 2 cloves of garlic minced

- approx. 3 cups of chopped green cherry tomatoes 

- 1 rounded Tbsp sea salt

I mixed everything together; completely filling my  large glass bowl.  I mashed it down best I could then I let it sit for a few minutes, before transferring it to 3 liter and one 500 ml mason jars, firmly packed to the shoulder.  After only 1 day they were exploding out of the jars, so I drained off a total of about 1 cup of liquid from all  3 jars, which I put in a separate jar to use as a starter and then put all the jars back in the cupboard. I tasted some when I drained off the liquid and already it tastes very good...so I'm sure I'll enjoying eating this one... Although it  fermented VERY well, I've still left all the jars in the warm cupboard for the full 3 days before moving them to the fridge to stabilize...

Apple/Radish/Celery Root: Lacto-Ferment - made Aug 28/15

- 52 med /small Wild Apples diced - 8-10 cups

- 1 med/large celery root (celeriac) shredded

- 20 med red radishes diced - approx. 3 cups

- 1 med. onion diced

- 2 cloves of garlic minced

- 5 rounded Tbsp. desiccated coconut

- 2 Tbsp unrefined sea salt

- 3 Tbsp. of the water from my cucumber/zucchini mix as a starter

This filled 3 liter mason jars to the shoulder.  I left them in the cupboard for 3 days before putting them in the fridge...

Apple/Rhubarb/Kiwi/Rutabaga/Celery Root Lacto-Ferment: made May 27/15

- 4 Pink Lady Apples diced

- 2 Granny Smith Apples diced

- 2 large non-organic kiwi diced

- 2 1/2 cups frozen rhubarb chopped

- 1/2 a rutabaga shredded

- 1/2 a celery root (celeriac) shredded

- 2 small leaves finely chopped non-organic cabbage 

- 2 Tbsp unrefined sea salt

- 4 Tbsp organic desiccated coconut

- 2 generous Tbsp. of juice from the red chard as a starter

I mixed this all together. It made enough to fill two liter mason jars to the shoulder and a 500 ml. jar also. I left them in the warm cupboard for 4 days, before moving them to the fridge. 

Kiwi/Apple/Rhubarb/Cranberry Lacto-Ferment: - made Mar 8/15

- 1/2 Pink Lady apple diced

- 1/2 Granny Smith Apple diced

- 3 small non-organic kiwi diced

- 2 1/2 - 3 cups frozen rhubarb chopped

- 1 pkg. frozen cranberries cut in half

- 3 small carrots shredded

- 1 Small turnip shredded

- 1/2 a small celery root (celeriac) shredded

- 3 Tbsp desiccated coconut

- 1 Tbsp unrefined sea salt

- 3 Tbsp. of the water from the green chard as a starter

I mixed this all together, and it made enough to fill 2 liter jars to a little below the shoulder. I left them in the warm cupboard for 4 days, before moving them to the fridge.

Apple/Kiwi/Turnip/Celery Root: Lacto-Ferment - made Mar 8/15

- 4 1/2 Pink Lady Apples diced

- 6 small non-organic kiwi diced

- 1 1/2 Granny Smith Apples diced

- 1/2 a turnip shredded

- 3 small parsnips shredded

- 1 Tbsp unrefined sea salt

- 3 Tbsp. of the water from the green chard as a starter

This filled 2 liter mason jars to just below the shoulder.  I left them in the cupboard for 4 days when I could see they were fermenting well and then put them in the fridge...

 ..

Apple/Grapefruit/Rutabaga/Celery Root Lacto-Ferment: - made Jan 31/15

- 5 Pink Lady Apples diced

- 1 non-organic grapefruit diced

- 2 Granny Smith Apples diced

- 1/2 a small rutabaga shredded

- 1/2 a small celery root (celeriac) shredded

- 1 Tbsp unrefined sea salt

- 2 generous Tbsp. of my previous apple/grapefruit/orange/coconut mix as a starter

This filled 2 liter mason jars to just below the shoulder.  I left them in the cupboard for 2 days when I could see they were fermenting well and then put them in the fridge...

Pineapple/Rhubarb/Cranberry Lacto-Ferment: made Dec. 29/14

- 5 slices of a large non-organic pineapple diced

- 2 1/2 - 3 cups frozen rhubarb chopped

- 1 pkg. frozen cranberries cut in half

- 1 Tbsp unrefined sea salt

- 2 generous Tbsp. of my previous apple coconut mix as a starter

I mixed this all together, and it made enough to fill a 1 liter jar to just above the shoulder and a 500 ml. jar also. I packed both jars and left them in the warm cupboard for 3 days, before moving them to the fridge.

After a week I felt something more was needed so I added:

- 1 3/8" slice of rutabaga grated

- an equal amount of celery root (celeriac) grated

- 2 Tbsp non-organic desiccated coconut

I mixed this together with the original mix, packing it into 2 liter mason jars filled to just below the shoulder and left them, in the cupboard to ferment for 1/2 a day, before putting them back in the fridge... 

Apple/Grapefruit/Orange/Coconut Lacto-Ferment: - made Dec. 28/14

- 16 med. wild apples cored and diced - * plus more later see below

- 2 non-organic grapefruit diced

- 3 med. non-organic oranges diced

- 1/4 cup non-organic desiccated coconut - * plus more later see below

- 1 Tbsp unrefined sea salt

- 2 generous Tbsp. of my previous apple/coconut mix as a starter

This filled 2 liter mason jars to just below the shoulder.  I left them in the cupboard for 2 days when I could see they were fermenting well.  However, when I tasted it I felt the mixture needed a smaller proportion of grapefruit, so I added: 

*6 more wild apples diced & another rounded Tbsp. of the coconut,

to the mixture and left them for only another 6 hrs. in the cupboard, as they were fermenting VERY well...before putting them in the fridge...

Pineapple mix Lacto-Ferment-- like mincemeat - (my 3rd mincemeat like ferment) made Mon. Dec. 15/14

- 1 small non-organic pineapple blended

- 1 med. red meat radish grated

- 1/2 a small celery root (celeriac) grated

- 4 med. carrots grated

- 1 1/2 ice cubes of orange*

- 1/2 ice cube of non-organic  ginger

- 1/2 a non-organic lemon juice & pulp

- 1/2 rounded cup currants

- generous dash of cinnamon

- pinch of cloves & allspice

- 1 Tbsp sesame oil

- 2 Tbsp carob powder

 1 Tbsp non-organic desiccated coconut - I thought I wanted to add this but didn't.  However, I think it would have made a nice addition...

- 1 Tbsp unrefined sea salt

- 1 generous heaping Tbsp of the apple mincemeat mix 

* I make this with organic oranges using all the juice and some of the zest grated finely (sometimes I add a little sesame oil too so it doesn't freeze quite so hard); mixing it all together then freezing the mix in ice cube trays... I keep the cubes in the freezer and use a little whenever I want a nice fresh orange flavor...

This filled 2 liter mason jars to just below the shoulder.  I left them in the cupboard for only 1 day.  Even in the now cool cupboard... they fermented VERY FAST... and tasted VERY mincemeat like...

Apple & Rhubarb Lacto-Ferment:

- 11 wild apples chopped

- 2 1/2 cups frozen rhubarb chopped

- 3/4 cup frozen raspberries

- 4 Tbsp descicated coconut (non-organic)

- 1 Tbsp salt

I mixed this all together, then put it into the 1 liter jar I'd used for my apple coconut mix, so there was some of this mix still left in the jar as a starter...  This made enough to fill the 1 liter jar to the shoulder and a 500 ml. jar also. I left them in the warm cupboard for 3 days then moved them to the fridge...

Pineapple/Apple/Prune Lacto-Ferment which got revised with radish & onion:

- most of a med/small non-organic pineapple chopped

- 3 med wild apples chopped

- 9 dried prunes chopped

1/2  non-organic lemon, juice & pulp

2 tsp unrefined sea salt 

2 Tbsp of my apple coconut mix

I stirred everything together packed it  to the shoulder of a 1 liter mason jar, then left it in the cupboard for a total of 3 1/2 days (1 day in a warm cupboard and then 2 1/2 days in a cooler cupboard).  After this I put it in the fridge...  After a few days I decided it could be improved so I added:

- 1 rounded Tbsp of  carob powder

some cinnamon and a touch of cloves

- I wasn't using this as an after dinner fruit like I expected, but more as a relish with my cooked vegetables, so after eating a little more than 1/2 of it, I added:

- 2 black radishes coarsely grated (1 large and 1 smaller)

- 1 tsp unrefined sea salt

- 1 small non-organic onion chopped

This filled the jar back up to the shoulder.  I left it in the warm cupboard for 2 days, until I could see it was fermenting well, then I put it back in the fridge.

Apple Mix Lacto-Ferment -- like mincemeat (my 2nd attempt)

- a little less than 1/2 a small non-organic honeydew melon chopped & blended

- 19 med. wild apples diced

- 2 ice cubes of orange **

- 1/2 ice cube of non-organic minced ginger * 

- 1 non-organic lemon juice & pulp

- 1/4 cup currants

- 10 prunes

- generous dash of cinnamon

- pinch of cloves

- 1 Tbsp sesame oil

- 2 Tbsp carob powder

- 1 Tbsp non-organic desicated coconut

- 1 Tbsp unrefined sea salt

- 1 generous heaping Tbsp of my 1st mincemeat attempt 

* I make this with finely grated ginger root (sometimes I add a little sesame oil too so it doesn't freeze quite so hard); then freezing the mix in ice cube trays... I keep the cubes in the freezer and use a little whenever I want a nice fresh ginger flavor...

**  I make this with organic oranges, using all of the juice and some of the zest grated finely (sometimes I add a little sesame oil too so it doesn't freeze quite so hard); mixing it all together and then freezing the mix in ice cube trays... I keep the cubes in the freezer and use a little whenever I want a nice fresh orange flavor...

This filled 2 liter mason jars to just below the shoulder.  I left them in the cupboard for 3 1/2 days...before moving them to the fridge... This one also tasted good and mincemeat like...

Apple mix Lacto-Ferment -- like mincemeat (my 1st attempt)

wild apples diced

1 ice cube of orange

1/4 ice cube of non-organic  ginger *

1 non-organic lemon juice & pulp

1/4 cup currants

generous dash of cinnamon

pinch of cloves

1 Tbsp unrefined sea salt

1 Tbsp Kefir water

* I make this with finely grated ginger root (sometimes I add a little sesame oil too so it doesn't freeze quite so hard); then freezing the mix in ice cube trays... I keep the cubes in the freezer and use a little whenever I want a nice fresh ginger flavor...

I Stirred everything together except the kefir water packed it into a 1 liter mason filled to the shoulder, then I added the kefir water.  I left it in the cupboard for 3 days... I then packed the mixture down into the liquid and put the jar in the fridge ...  After I'd eaten about 1/2 of the jar I added 1/2 Tbsp of carob powder.  This feel like a GOOD addition. I really helped it taste like mincemeat...

Grapefruit Mix Lacto-Ferment - My 3rd Ferment... Still Feeling My Way...

- 800 ml. chopped non-organic grapefruit (I wasn't too careful about using all of the juice, because it was VERY juicy...)

- a generous handful of currants (hoping this might soak up some of the juice from the grapefruit)

- 3/8 cup chopped frozen cranberries

- 1 med. wild apple cored and finely diced

- 3 tsp + 1/2 tsp. unrefined sea salt

- 1+ tsp. of my Mango Chutney as a starter

This made enough to fill a liter mason jar to about 1" from the rim.  I initially mixed in the 3 tsp. of salt, but after putting this in the jar and seeing how high up it came, I added the extra 1/2 tsp  stirring  it into the top portion only.

I decided this was too salty, so after 3 1/2 days of fermenting I added:

- 800 ml. chopped non-organic grapefruit (again I wasn't too careful about using all of the juice, because it was VERY juicy...)

- a generous handful of raisins (hoping this might soak up more of the juice from the grapefruit)

- 3/8 cup chopped frozen cranberries

- 1/4 cup chopped frozen rhubarb

- 1 med. wild apple cored and finely diced

I repacked this into 2 liter mason jars, filled to the shoulder and left them in the cupboard to ferment... There was extra juice left over so I packed this separately and left this in the cupboard too.  I'll use it as starter... I left all 3 jars in the cupboard to ferment at room temperature for a day, then packed the mixtures down into the liquid and put the jars in the fridge ...  I don't think I'll do this one again either... Although the grapefruit is OK as a ferment, I'm not really very keen on it's taste when it's used as a main ingredient.  It can be good though if used sparingly with other more prominent ingredients supplying most of the flavor.

Cantaloupe Mix Lacto-Ferment - My 2nd Ferment - I'm Experimenting & Learning...

1 - small organic cantaloupe

1 - medium sized wild apple cored and diced

1 - slice of non-organic pineapple diced

1/4 cup - frozen raspberries

juice and pulp from 1 lime

1 Tbsp unrefined sea salt

1 Tbsp from my first attempt as a starter

This made enough to fill a  liter mason jar to the shoulder.  The mixture fermented wildly and came close to overflowing, so I added sesame oil on top again (my attempt to keep air away from the mixture) -- don't know if this was necessary...  The fermentation slowed if the jar was tightly capped, but then the jar was under A LOT of pressure, so I left the lid screwed down loosely and the fermentation settled down....  I think it was best after 3 days, but I left it in my warm cupboard for 4 days, before moving it to the fridge.  It's a little fizzy and tastes QUITE strange, but feels OK and I did eat all of it...  However, I don't think I'd do this one again -- I don't really like the taste of the fermented cantaloupe AT ALL!  Also although the addition of the sesame oil on top of the ferment may be a good option to keep the air out, for the 5 years since I made this recipe, I haven't found it to be necessary...

Peas, Carrot & Celeriac Lacto-Ferment - Done Jun 7/16

- 1 cup dried speckled peas

- 1 cup dried black-eyed peas

- 1 Tbsp  of green lentils

- 1 1/2 Tbsp of green split peas

- 1 1/2 Tbsp of yellow split peas

- 1 med.  non - organic onion diced

- 1 large clove of garlic minced

- 1 small celery root (celeriac) grated

- 2 med. carrots grated (1 yellow and 1 red)

- 5 large slices of frozen cucumber diced

- 1 rounded Tbsp. sea salt

- 3 Tbsp. of my cabbage/cucumber/rutabaga mix as a starter

I cooked the black eyed & speckled peas for  2 1/2 hours, adding the lentils and split peas for the last 1 1/2 hours of cooking time.  I mashed them together after they'd been cooked and there was only a little water left and they were tender.  I mixed the rest of the ingredients together with the starter and then added the pea mixture once it had cooled. I mixed it all together and packed it into 2 liter and 1 500 ml. mason jars filled to just above the shoulder (about 1" from the rim), then left them in the cupboard for 3 days, before putting them in the fridge...

Peas & Kohlrabi Lacto-Ferment - Done Mar 21/16

 - 3/4 cup dried whole green peas

- 3/4 cup dried speckled peas

- 1 Tbsp  of green lentils

- 1 Tbsp of green split peas

- 1 Tbsp of yellow split peas

- 1 med.  non - organic onion diced

- 1 large clove of garlic minced

- 2 med/large. wild apples diced

- 1 medium sweet potato (my parents called them yams), grated

- Most of 1/2 of a large zip-lock bag of kohlrabi diced

- 1 rounded Tbsp. sea salt

- 3 Tbsp. of my cabbage/radish mix as a starter

I cooked the green & speckled peas for  2 1/2 hours, adding the lentils and split peas for the last 1 1/2 hours also adding 1/2 of the onion for the last 1/2 hour of cooking time.  I mashed them together after they'd been cooked and there was only a little water left and they were tender.  I mixed the rest of the ingredients together except the starter and then added the pea mixture once it had cooled a little. I mixed it all together with the starter and packed it into 3 liter mason jars to below the shoulder (about 2" from the rim) then left them in the cupboard for 3 days, before putting them in the fridge...

Peas & Rutabaga Lacto-Ferment - Done Feb 13/16

- 1 1/4 cup dried whole green peas

- 1 Tbsp  of green lentils

- 1 Tbsp of green split peas

- 1 Tbsp of yellow split peas

- 1 med.  non - organic onion diced

- 2 cloves of garlic minced

- 3 med. wild apples diced

- 1 medium rutabaga grated

- Most of 1/2 of a large zip-lock bag of cucumber diced

- 1 Tbsp. sea salt

- 3 Tbsp. of my cabbage/rutabaga mix as a starter

I cooked the whole green peas for a 2 1/2 hours, adding the lentils and split peas for the last 1 1/2 hours also adding 1/2 of the onion for the last 1/2 hour of cooking time.  I mashed them together after they'd been cooked until there was only a little water left and they were tender.  I mixed the rest of the ingredients together except the starter and then added the pea mixture once it had cooled a little. I mixed it all together with the starter and packed it into 3 liter mason jars 2 filled to the shoulder and one filled to about 2" from the rim; then left them in the cupboard for 3 days, before putting them in the fridge...

Peas & Radish Lacto-Ferment - Done Jan 24/16

- 1 cup plus 1 rounded Tbsp. dried Oregon Giant peas

- 2 Tbsp  of green lentils

- 2 Tbsp of green split peas

- 1 med.  non - organic onion diced

- 1 clove of garlic minced

- 1 1/2 tsp. sea salt

- 2 Tbsp. of my cabbage/radish mix as a starter

- 2 med. wild apples diced

- 1/2 a red meat radish finely diced

I cooked the lentils and  peas together for about 1 1/2 hours (adding 1/2 of the onion for the last 1/2 hour of cooking time) until there was only a little water left and they were tender (well truthfully some of the peas were still a little crunchy...).    After the mixture had cooled, I mashed it, then added the rest of the ingredients.  Mixed it all together and packed it into a liter mason jar and a 500 ml mason jar, filled to about 2" from the rim; then left them in the cupboard for 3 days, before putting them in the fridge...

Peas, Kohlrabi & Apple Lacto-Ferment - Done Dec. 18/15

- 1 cup plus 1 rounded Tbsp. dried Oregon Giant peas

- 2 Tbsp each of green & yellow split peas

- 1 med.  non - organic onion diced

- 1 clove of garlic minced

- 1 1/2 tsp. unrefined sea salt

- 2 Tbsp. of my cucumber/zucchini mix as a starter

- 2 med. wild apples diced

- 3 slices of frozen kohlrabi finely diced

I cooked all the peas together for about 2 hours (adding 1/2 of the onion for the last 1/2 hour of cooking time) until there was only a little water left and they were tender.    After the mixture had cooled, I mashed it, then added the rest of the ingredients.  I mixed it all together and packed it into a liter mason jar and a 500 ml mason jar, filled to about 2" from the rim; then left them in the cupboard for 3 days, before putting them in the fridge...

Peas, Apple & Coconut Lacto-Ferment - Done Dec. 30/14

- 1 cup dried black eyed peas

- 1/3 cup green lentils

- 1 med.  non - organic onion diced

- 1 clove of garlic minced

- 1/2 Tbsp unrefined sea salt

- 2 Tbsp. of my # cucumber/apple mix as a starter

- 2 med. wild apples diced

- 3 pieces of frozen non-organic coconut finely diced

I soaked the peas overnight, then cooked them until there was only a little water left and they were tender.  I cooked the lentils separately in a small amount of water for 15 mins.  I mashed both together, then added the rest of the ingredients.  Mixed it all together and packed it into a liter mason jar and a 500 ml mason jar, filled to about 2" from the rim; I left them in the cupboard for 3 days, and then put them in the fridge...

Peas Lacto-Ferment - My First Batch

- 1 cup dried speckled peas

- 1/4 cup dried split peas

- 1 small onion diced

- 1/2 small clove of garlic minced

- small amount of fresh parsley minced

- 2 Tbsp sunflower seeds toasted and ground

- 1/2 Tbsp unrefined sea salt

- 2 Tbsp. of my #1 cucumber mix as a starter

- a squeeze of non-organic lemon

- 1/2 cup water in addition to what was left in the pot after cooking the peas

I soaked the speckled peas overnight, then added the split peas and cooked them together until there was only a little water left and they were tender.  I mashed the peas, then added the rest of the ingredients.  Mixed it all together and packed it into a liter mason jar, filled to about 1 1/2" from the rim.  I left it in the cupboard for about 10 hrs. and then refrigerated after I could see they were fermenting well...

Mango/Beet Lacto-Ferment: Made May 4/16

- 1 non-organic mango chopped

- 5 slices of frozen cucumber diced

- 4 large slices of frozen kohlrabi diced

- 3 med gold beets grated

- 1/3 a small celery root (celeriac) grated

- 1 med/small non-organic onion finely chopped

- 1 clove of non-organic garlic minced

- 3/4  Tbsp sea salt

- 1 1/2 Tbsp. cabbage/cucumber mix as a starter

I mixed everything together and packed it into 1 liter and one 500 ml. mason jars filled to the shoulder.  I left them in the cupboard for 3 days, then put them in the fridge to stabilize before moving them to the basement...

Chard Stems Corn & Yam Lacto-Ferment - made Fri. Apr 29 /16

- 1 small non-organic onion chopped

- 3 leaves of green cabbage chopped finely

- 1 large sweet potato (my parents called them yams), grated

- 1 pkg. (1/2 of a large zip-lock bag) of frozen corn

- 1 pkg. of frozen chopped chard stems

- 3/4 Tbsp unrefined sea salt

- 1 Tbsp of the liquid from my Celery Carrot Cranberry mix as a starter

I mixed everything together; mashed it down best I could then I let it sit for a few minutes, before transferring it to  2 liter & 1 500 ml mason jars, firmly packed to the shoulder.  I left them in the cupboard for 3 days.  I then transferred them to the fridge before moving them down to the basement...

Celery Yam Carrot /Pineapple Lacto-Ferment - made Wed. Apr 27 /16

- 1 medium/large non-organic onion chopped

- 1 large clove of garlic minced

- 3 leaves of green cabbage chopped

- 2 large yellow carrots grated

- 2 large sweet potatoes (my parents called them yams), grated

- 1 bunch of celery chopped

- 4 large slices of frozen cucumber chopped

- 2  slices of non-organic pineapple finely chopped

- 1 1/2 Tbsp unrefined sea salt

- 1 Tbsp of the liquid from my cabbage/zucchini mix as a starter

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for a few minutes, before transferring it to  3 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard for 3 days.  I then transferred them to the fridge before moving them down to the basement...

Cabbage Carrot/Pineapple Lacto-Ferment - made Sun. Apr 24 /16

- 1 med/large head of cabbage (about 5 1/2" in diameter) chopped

- 1 medium/large non-organic onion chopped

- 1 large clove of garlic minced

- 1 large yellow carrot grated

- 1 med sweet potato (my parents called them yams), grated

- 3 stalks of celery chopped

- 6 large slices of frozen cucumber chopped

- 2  slices of non-organic pineapple finely chopped

- 1 1/2 Tbsp unrefined sea salt

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for a few minutes, before transferring it to  3 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard for 3 days. I transferred them to the fridge, then once fermentation slowed, I moved them down to the basement...

Celery/Carrot/Cranberry Lacto-Ferment - made Wed. Apr 13 /16

- 3 med. wild apples chopped - approx 1 cup

- 1 large pkg. frozen cranberries cut in half

- 1 bunch non-organic celery with leaves chopped

- 1 med. sweet potato (my parents called them yams), grated

- 2 large carrots grated

- 1 med onion chopped

- 1 large clove of garlic minced

- 1 1/2 Tbsp unrefined sea salt

- 3 generous Tbsp. of the liquid from my cabbage/cucumber mix as a starter

I mixed everything together; then packed it to 3 liter mason jars, firmly packed to above the shoulder (high) and left them in the cupboard to ferment for 3 & 4 days, ( 2 jars were a little slower) before transferring them to the fridge to stabilize and moving them to the basement... 

Corn Relish Lacto-Ferment - Made Apr 3/16

- 1/2 of a large zip-lock bag of frozen non-organic corn

- 1 1/2 med. bunches of non-organic celery chopped

- 1 pkg. of frozen beet stems

- 11 slices of cucumber diced

- 1 medium/large non-organic onion diced

- 1/4 tsp of granulated garlic

- 3 Tbsp. of my Cabbage/Cucumber & Celery Root mix as a starter

- 1 1/2 Tbsp unrefined sea salt

I stirred everything together.  This made enough to fill 3  liter mason jars to the shoulder.   I left them in the cupboard for 4 days and then refrigerated prior to moving them to the basement...

Squash Celery & Yam Lacto-Ferment - done Wed Mar 23/16

- 1/2 large zip-lock bag of frozen squash chopped fine (skin minced)

- 3 med/large wild apples chopped (approx. 2 cups)

- 1 med/large non-organic onion chopped

- 1 large non-organic clove of garlic minced

- 6 slices of frozen kohlrabi diced

- 1 non-organic med/large sweet potato (my parents called them yams),  grated

- 1 large bunch of celery with leaves chopped

- 1 1/2 Tbsp unrefined sea-salt

- 2 Tbsp of the liquid from my Cabbage Radish mix as a starter

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then. let it sit for a few minutes, before transferring it to  3 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard for 3 days, before transferring them to the fridge.... 

Yam, Rhubarb & Cranberry Lacto-Ferment - Made Jan 23/16

- 3 medium/small non-organic sweet potatoes (my parents called them yams), shredded

- 1 package of frozen rhubarb chopped

- 1 med/large non-organic onion finely diced

- 2 non-organic cloves of garlic minced

- 1/2 small celery root (celeriac) shredded

- 1/4 of a large zip-lock bag of frozen kohlrabi chopped finely

- 1/2 of a large zip-lock bag of frozen cranberries

- 1 1/2 Tbsp sea salt

- 3 Tbsp of my Cabbage Radish mix

I mixed everything together, then packed it into 3 liter mason jars, plus one 500 ml jar packed to  the shoulder. I left them for 3 days in the cupboard, before moving them to the fridge.  

Corn Relish #5 Lacto-Ferment - Made Dec. 31/15

- 1/2 of a large zip-lock bag of frozen non-organic corn

- 1 med. red carrot grated

- 1 small daikon radish grated

- 1/2 med. celery root (celeriac) grated

- 1 med/large non-organic onion diced

- 2 non-organic cloves of garlic chopped finely

- 3 med. wild apples chopped

- 1/2 of a large zip-lock bag of frozen cucumber diced

- 3 Tbsp desiccated coconut

- 3Tbsp. of my cabbage/cucumber/celery root mix as a starter

- 1 1/2 Tbsp sea salt

I stirred everything except the starter together, then left it out it warm up a little before adding the starter.  This made enough to fill 3  liter mason jars to the shoulder.   I left them in the cupboard for 3 days after they came up to room temperature, which took about half a day, so they spent a total of 3 1/2 days in the cupboard...  , and then refrigerated...

Cabbage, Cucumber & Celery Root Lacto-Ferment. - made Dec. 23/15

- 1/2 a large head of green non-organic cabbage (about 7" in diameter) chopped finely

- a little less than 1/2 a large zip-lock bag of frozen cucumber chopped

- 1 med/large non-organic onion chopped

- 2 cloves of garlic minced

- 3 med/large wild apples chopped

- 1 med red meat radish chopped

- 1 small/med celery root (celeriac) grated

- 2 Tbsp sea salt

I mixed everything together; in my 2 glass bowls,  I mashed it down best I could then I let it sit for a few minutes, before transferring it to 3 liter mason jars, & a 500 ml jar firmly packed to the shoulder.  I then left them in the cupboard for 3 days, before putting them in the fridge to stabilize... 

Cabbage, Cucumber & Rutabaga Lacto-Ferment - Made Dec. 20/15

- 1/2 a large head of green non-organic cabbage (about 7" in diameter) chopped finely

- 1/2 a large zip-lock bag of frozen cucumber chopped

- 1 med/large non-organic onion chopped

- 2 cloves of garlic minced

- 3 med/large wild apples chopped

- 1/2 a med/large rutabaga grated

- 2 Tbsp unrefined sea salt

I mixed everything together filling both of my glass bowls.  I mashed it down best I could then let it sit for a few minutes, before transferring it to 4 liter mason jars;  3 jars firmly packed to just below the shoulder and one a little lower.  I left them in the cupboard for 3 days,  then put them in the fridge to stabilize...

Zucchini & Red Cabbage Lacto-Ferment - done Sun Oct 18/15

- 1 med/large non-organic onion chopped

- 3 med. cloves of non-organic garlic minced

- 1 med/large (6" diameter) non-organic red cabbage cored & chopped finely

- 2/3 of a HUGE non-organic zucchini chopped

- 2 Tbsp unrefined sea salt

I mixed everything together .  This made enough for 4 liter mason jars filled to the shoulder.  I left them in the cupboard for 3 1/2 days before refrigerating them and moving them to the basement once fermentation had slowed...  Without the fruit - this is quite sour, but I enjoyed it very much this way...

Zucchini / Carrot Lacto-Ferment - Made Tues Oct 13/15

- 1 HUGE Zucchini -- the skin finely grated, 1/4  coarsely grated and the rest chopped

- 1 med/large non-organic onion finely diced

- 2 non-organic cloves of garlic minced

- 1/2 small rutabaga grated

- 1 large carrot grated

- 7 Tbsp desiccated coconut

- 1 1/2 Tbsp unrefined sea salt

I mixed everything together, then packed it into 3 liter mason jars, packed to  the shoulder. I left them for 3 days in the cupboard, before moving them to the fridge.  One of the jars came from my cabbage zucchini mix and so I used the jar without washing it, along with what was left in it as a starter. I'm not sure a starter is necessary with zucchini as the previous batch was exploding in less than a day...

Zucchini / Radish Lacto-Ferment - Made Mon Oct 12/15

- 1 HUGE Zucchini -- the skin finely shredded, 1/4  coarsely shredded and the rest chopped

- 1 med/large non-organic onion finely diced

- 2 non-organic cloves of garlic minced

- 1/2 small celery root (celeriac) shredded

- 1 med. red meat radish shredded

- 1 1/2 Tbsp unrefined sea salt

- 3 Tbsp of water from Cabbage Radish mix

I mixed everything together, then packed it into 3 liter mason jars, filled to  the shoulder. I left them for 3 days in the cupboard, before moving them to the fridge.  

Squash Celery & Apple Lacto-Ferment - done Wed Sep 30/15

- 1/2 large zip-lock bag of frozen squash chopped fine (skin minced)

- 11 wild apples chopped (approx. 3 cups)

- 1 med/large non-organic onion chopped

- 2 non-organic cloves of garlic minced

- 6 slices of frozen cucumber diced

- 11 non-organic red radishes chopped

- 1 large bunch of celery with leaves chopped

- 1 1/2 Tbsp unrefined sea-salt

- 2 Tbsp of the liquid from my Cabbage Radish mix as a starter

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then let it sit for a few minutes before transferring it to 3 liter mason jars, firmly packed to above the shoulder (high).  I left them in the cupboard for 3 days. After 2 days I drained off a total of about 1 cup of the liquid from all 3 jars (which I refrigerated immediately in a separate jar), then put them back in the cupboard for the remaining time... 

Yam & Zucchini Lacto-Ferment - Made Sep 29/15

- 3 non-organic sweet potatoes (my parents called them yams), shredded

- 1/3 of a HUGE Zucchini chopped

- 1 med/large non-organic onion finely diced

- 2 non-organic cloves of garlic minced

- 1/2 small celery root (celeriac) shredded

- 10 wild apples diced

- 1 1/2 Tbsp unrefined sea salt

- 3 Tbsp of water from my Cabbage Radish mix

I mixed everything together, then packed it firmly into 3 liter mason jars, filled to  the shoulder. I left them for 3 days in the cupboard, before moving them to the fridge. 

Celery & Rutabaga Lacto-Ferment - made Sat Sep 26/15

- 1/2 of a large rutabaga shredded

- a large bunch of non-organic celery with leaves chopped

- 14 med wild apples - approx. 4 cups chopped

- 2 slices of a HUGE zuccinhi chopped

- 1 med, non-organic onion chopped

- 2 cloves of non-organic garlic minced

- 1 Tbsp & 2 tsp. non-refined salt

- 2 generous Tbsp. of the liquid from my cabbage/radish mix as a starter

I mixed everything together, then packed it into 3 liter mason jars, and left them in the cupboard for 3 1/2 days, then refrigerated...  They are filled perfectly just to the shoulder.

Cabbage & Rutabaga Lacto-Ferment - made Sat Sep 26/15

- 1/2 of a large rutabaga shredded

- a 6" diameter cabbage chopped finely

- 14 med wild apples - approx. 4 cups chopped

- 1 med non-organic onion chopped

- 2 cloves of non-organic garlic minced

- 6 slices of frozen cucumber chopped

- 1 Tbsp & 2 tsp. non-refined salt

I mixed everything together, then packed it into 3 liter mason jars, and left them in the cupboard for 3 1/2 days, then refrigerated...  They are filled perfectly just to the shoulder...

Cabbage Radish etc. Lacto-Ferment - made Fri Sept 18/15

- 1 med head of green non-organic cabbage (about 6" in diameter) chopped finely

- 6 slices of frozen cucumber chopped

- 1 med/large non-organic onion chopped

- 2 cloves of garlic minced

- about 4 cups of wild apples chopped (1/2 regular & 1/2 crab type)

- 20 med/large red radishes chopped

- 1 Tbsp & 2 tsp. unrefined sea salt

I mixed everything together; in my 2 glass bowls,  mashing it down best I could, then I let it sit for a few minutes, before transferring it to 3 liter mason jars, firmly packed to just above the shoulder (high).  I left them in the cupboard for 3 days, then  put them in the fridge to stabilize... These fermented VERY rapidly, and overflowed after less than a day, so I put some of the liquid in a separate jar which I put straight away into the fridge, then left the other jars to ferment in the cupboard for the remainder of the 3 days... 

Celery & Rutabaga Lacto-Ferment - made Wed Sep 9/15

- 1/3 of a large rutabaga shredded

- 3/4 of a large bunch of non-organic celery with leaves chopped

- 14 med wild apples - approx. 4 cups chopped

- 2 cloves of non-organic garlic minced

- 1 rounded Tbsp non-refined salt

- 2 generous Tbsp. of the liquid from my cabbage/zucchini mix as a starter

I mixed everything together, then packed it into two 1 liter mason jars and a 500 ml. jar.  I left them in the cupboard for 3 days, then refrigerated...  They are filled perfectly just to the shoulder.

Celery/Rutabaga/Cranberry Lacto-Ferment: made Sun Aug 23/15

- 14 wild apples chopped - approx 4 cups

- 1 1/2 heads of cauliflower finely chopped

- 3 pkg. frozen cranberries cut in half

- 9 stalks non-organic celery chopped

- 4 small slices of frozen squash chopped ( skins minced)

- 1 med onion chopped

- 2 cloves of garlic minced

- 3 leaves of a small non-organic cabbage chopped finely 

- 1 Tbsp unrefined sea salt

- 2 generous Tbsp. of the liquid from my cucumber/zucchini mix as a starter

- 1 tsp of desiccated coconut added to each jar

I mixed everything together; completely filling both of my large glass bowls.  I mashed it down best I could then let it sit for a few minutes, before transferring it to 4 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard to ferment for 3 days, before transferring them to the fridge to stabilize and moving them to the basement... I wanted to add 2 Tbsp (or maybe a little more) of the coconut to the mix, but thought it wouldn't be liquid enough.  However, once I'd packed it I could see there was plenty of liquid, so I added the coconut and mixed it in best I could...  Maybe add a little more after I've eaten some and can mix better if necessary...

Cabbage & Celery Lacto-Ferment - made Sun Aug 23/15

- approx 2 small non-organic green  cabbages chopped finely

- 9 Stalks non-organic celery with leaves chopped 

- 8 med. non-organic red radishes chopped

- 1 med/large non-organic onion chopped

- 13 wild  apples cored & chopped - approx. 4 cups

- 2 Tbsp unrefined sea salt

I mixed everything together; filling my large glass bowl.  I mashed it down best I could then let it sit for a few minutes, before transferring it to 3 liter mason jars, firmly packed to just below the shoulder.  I left them in the cupboard for 3 days, then put them in the fridge to stabilize...

Celery & Carrot Lacto-Ferment - made Tues. Aug. 18/15

- 4 large carrots shredded

- 1 small red beet shredded

- 4 slices cucumber chopped

- 9 large stalks of non-organic celery with leaves chopped

- 1 med. onion chopped

- 13 wild apples - approx. 3 cups chopped

- 2 cloves of non-organic garlic minced

- 2 Tbsp non-refined salt

- 3 Tbsp of my cabbage/zucchini mix as a starter

I mixed everything together, then packed it into 3 liter mason jars and left them in the cupboard for 3 days, then refrigerated...  They are filled perfectly just to the shoulder.

Kohlrabi & Beet Lacto-Ferment - Made Sun. Apr. 17/16

- 1 pkg. frozen green kohlrabi diced finely

- 2 med red beet & 1 med chiogga beets shredded

- 1 med. non-organic onion diced

- 4 large kiwi diced

- 6 large stalks of celery chopped

- 4 large slices  cucumber diced

- 1 1/2 Tbsp sea salt

- 3 Tbsp of my cabbage/cucumber mix as a starter

I mixed everything together, then packed it into 3 liter mason jars, packed to  the shoulder. I left them for 4- 5 days in the cupboard, before moving them to the fridge.  (2 jars fermented slower)...

Kohlrabi & Beet Lacto-Ferment - Made Tues. Aug 18/15

- 2 large green kohlrabi shredded

- 2 med red beet & 1 med chiogga beets shredded

- 1 med. non-organic onion diced

- 13 wild apples diced  - approx. 3 cups

- 1/2 a small celery root (celeriac) shredded

- 4 slices  cucumber diced

- 1 Tbsp + 1 tsp. unrefined sea salt

- 3 Tbsp of my cabbage/zuccini mix as a starter

I mixed everything together, then packed it into 3 liter mason jars, packed to  the shoulder. I left them for 3 days in the cupboard, before moving them to the fridge.  

Corn Etc. Lacto-Ferment - Made Aug 15/15

- corn from 5 non-organic good-sized corn cobs

- 6 large stalks of non-organic celery chopped

- 1 small red beet grated

- 6 slices of cucumber diced

- 1 medium & one small non-organic onions diced

- 2 cloves of non-organic garlic finely minced

- 12 wild apples chopped - approx. 3 cups

- 3 Tbsp. of my Cucumber & Zucchini mix as a starter

- 2 Tbsp unrefined sea salt

I stirred everything together.  This made enough to fill 3  liter mason jars to the shoulder.   I left them in the cupboard for 3 days and then refrigerated prior to moving them to the basement...