Pineapple/Rhubarb/Cranberry Lacto-Ferment: made Dec. 29/14

- 5 slices of a large non-organic pineapple diced

- 2 1/2 - 3 cups frozen rhubarb chopped

- 1 pkg. frozen cranberries cut in half

- 1 Tbsp unrefined sea salt

- 2 generous Tbsp. of my previous apple coconut mix as a starter

I mixed this all together, and it made enough to fill a 1 liter jar to just above the shoulder and a 500 ml. jar also. I packed both jars and left them in the warm cupboard for 3 days, before moving them to the fridge.

After a week I felt something more was needed so I added:

- 1 3/8" slice of rutabaga grated

- an equal amount of celery root (celeriac) grated

- 2 Tbsp non-organic desiccated coconut

I mixed this together with the original mix, packing it into 2 liter mason jars filled to just below the shoulder and left them, in the cupboard to ferment for 1/2 a day, before putting them back in the fridge...