Cucumber with Kohlrabi Lacto-Ferment - done May 27/15

- 1 med. non-organic onion chopped

- 1 Pink Lady apple diced

- 1 pkg. frozen kohlrabi finely chopped in food processor

- 1 clove of non-organic garlic minced

- 8 plus cups of frozen cucumbers diced -- almost all of the contents of 1 of  my large zip-lock bags

-  juice and pulp from 1/2 non-organic lemon

- 2 Tbsp unrefined sea salt

- 3 Tbsp of juice from the red chard as a starter

I mixed everything together except the starter and let it sit out until it was still cold, but thawed, then added the starter.  This made enough for 2 liter mason jars and a 500 ml. jar, filled to the shoulder.  I  left them in the cupboard for 3 days after they came up to room temperature, which took about a day, so they spent a total of 4 days in the cupboard...  I then moved them to the fridge and later to the basement...