Cabbage Carrot/Pineapple Lacto-Ferment - made Sun. Apr 24 /16

- 1 med/large head of cabbage (about 5 1/2" in diameter) chopped

- 1 medium/large non-organic onion chopped

- 1 large clove of garlic minced

- 1 large yellow carrot grated

- 1 med sweet potato (my parents called them yams), grated

- 3 stalks of celery chopped

- 6 large slices of frozen cucumber chopped

- 2  slices of non-organic pineapple finely chopped

- 1 1/2 Tbsp unrefined sea salt

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for a few minutes, before transferring it to  3 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard for 3 days. I transferred them to the fridge, then once fermentation slowed, I moved them down to the basement...