- 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...
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