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.