- 1 1/4 cup dried whole green peas
- 1 Tbsp of green lentils
- 1 Tbsp of green split peas
- 1 Tbsp of yellow split peas
- 1 med. non - organic onion diced
- 2 cloves of garlic minced
- 3 med. wild apples diced
- 1 medium rutabaga grated
- Most of 1/2 of a large zip-lock bag of cucumber diced
- 1 Tbsp. sea salt
- 3 Tbsp. of my cabbage/rutabaga mix as a starter
I cooked the whole green peas for a 2 1/2 hours, adding the lentils and split peas for the last 1 1/2 hours also adding 1/2 of the onion for the last 1/2 hour of cooking time. I mashed them together after they'd been cooked until there was only a little water left and they were tender. I mixed the rest of the ingredients together except the starter and then added the pea mixture once it had cooled a little. I mixed it all together with the starter and packed it into 3 liter mason jars 2 filled to the shoulder and one filled to about 2" from the rim; then left them in the cupboard for 3 days, before putting them in the fridge...
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