Kiwi/Apple/Rhubarb/Cranberry Lacto-Ferment: - made Mar 8/15

- 1/2 Pink Lady apple diced

- 1/2 Granny Smith Apple diced

- 3 small non-organic kiwi diced

- 2 1/2 - 3 cups frozen rhubarb chopped

- 1 pkg. frozen cranberries cut in half

- 3 small carrots shredded

- 1 Small turnip shredded

- 1/2 a small celery root (celeriac) shredded

- 3 Tbsp desiccated coconut

- 1 Tbsp unrefined sea salt

- 3 Tbsp. of the water from the green chard as a starter

I mixed this all together, and it made enough to fill 2 liter jars to a little below the shoulder. I left them in the warm cupboard for 4 days, before moving them to the fridge.