Grapefruit Mix Lacto-Ferment - My 3rd Ferment... Still Feeling My Way...

- 800 ml. chopped non-organic grapefruit (I wasn't too careful about using all of the juice, because it was VERY juicy...)

- a generous handful of currants (hoping this might soak up some of the juice from the grapefruit)

- 3/8 cup chopped frozen cranberries

- 1 med. wild apple cored and finely diced

- 3 tsp + 1/2 tsp. unrefined sea salt

- 1+ tsp. of my Mango Chutney as a starter

This made enough to fill a liter mason jar to about 1" from the rim.  I initially mixed in the 3 tsp. of salt, but after putting this in the jar and seeing how high up it came, I added the extra 1/2 tsp  stirring  it into the top portion only.

I decided this was too salty, so after 3 1/2 days of fermenting I added:

- 800 ml. chopped non-organic grapefruit (again I wasn't too careful about using all of the juice, because it was VERY juicy...)

- a generous handful of raisins (hoping this might soak up more of the juice from the grapefruit)

- 3/8 cup chopped frozen cranberries

- 1/4 cup chopped frozen rhubarb

- 1 med. wild apple cored and finely diced

I repacked this into 2 liter mason jars, filled to the shoulder and left them in the cupboard to ferment... There was extra juice left over so I packed this separately and left this in the cupboard too.  I'll use it as starter... I left all 3 jars in the cupboard to ferment at room temperature for a day, then packed the mixtures down into the liquid and put the jars in the fridge ...  I don't think I'll do this one again either... Although the grapefruit is OK as a ferment, I'm not really very keen on it's taste when it's used as a main ingredient.  It can be good though if used sparingly with other more prominent ingredients supplying most of the flavor.