Cucumber with Rutabaga Lacto-Ferment - done Mon. Dec. 8/14

- 1 med. non-organic onion chopped

- 1 slice of non-organic pineapple chopped

- 1 3/4" slice of non-organic rutabaga coarsely grated

- 1 clove of garlic minced

- 8 plus cups of frozen cucumbers diced -- almost all of the contents of 1 of  my large zip-lock bags

- 1 1/2 Tbsp unrefined sea salt

- 1 1/2 Tbsp of my cucumber apple mix as a starter

- 1/2  of a non-organic lemon -- juice and pulp

I mixed everything together except the starter and let it sit out until it was still cold, but thawed, then added the starter.  This made enough for 2 liter mason jars, filled to the shoulder.  I then left them in the cupboard for 9 days after they came up to room temperature, which took about a day, so they spent a total of 10 days in the cupboard...  They weren't very lively fermenters, so instead of putting them directly into the fridge, I just moved them to my cool lower cupboard for a few more days before moving them to the fridge ...