- 1 3/4 cup large green lentils ( I think 1 1/2 cups would have been the right amount for 1 liter jar)
- 1 slice of red beet quartered
- 2 1/2 slices of a med. non-organic onion diced
- 1 clove of garlic minced
- 3 Tbsp desiccated coconut ground
- 2 tsp. unrefined sea salt
- 2 Tbsp. of my #1 cucumber mix as a starter
- 1 non-organic lemon -- juice & pulp
- 1/2 cup water in addition to what was left in the pot after cooking the lentils.
I cooked the lentils together with the slice of beet with just enough water to cover until there was only a little water left and the lentils were tender. This was about 20 mins. After this I left it covered on the stove to cool and soak up the small amount of liquid remaining. I then removed the beet, mashed the lentils, then added the rest of the ingredients; mixed it all together and packed it into jars. It filled a 1 liter and a 500 ml. jar to about 1 3/4" from the rim. I left them in the cupboard for 3 days and then refrigerated... These fermented more slowly than the other bean mixtures...
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