Ginger Lacto-Ferment - Made May 27/16

- 1 large piece of non-organic ginger root finely chopped

- 1/4 tsp. pink salt

- 1/4 slice of pineapple finely chopped

- 2 tsp of the liquid from my cabbage/rutabaga mix as a starter

- 2 tsp organic goji berries finely chopped

- 1/2 a natural fig finely chopped

I chopped everything as finely as I could and then mixed it all together (except the starter and the salt) in my Cuisinart mini-prep to make a smooth paste, then added the salt and the starter...I packed it into a 250 ml. mason jar, filled to about 3/4" from the top and left it in the cupboard for 3 days... before moving it to the fridge...  I liked the consistency of this better than the one before where I shredded the ginger...