Corn & Green Tomatoes Lacto-Ferment - Made Oct. 22, 2016

- 1/2 of a large zip-lock bag of frozen non-organic corn

- 6 stalks of non-organic celery chopped

- approx 3 cups of chopped green cherry tomatoes

- 1  1/4" slice of green cabbage (about 4" in diameter) chopped finely
- 6 slices of frozen cucumber diced
- 1 small chiogga beet (1 1/2" in diameter) coarsely grated

- 1 medium/large non-organic onion diced

- 2 cloves of  garlic minced

- 1 1/2 Tbsp  sea salt

I stirred everything together, letting it warm up before bottling... This made enough to fill 3  liter mason jars firmly packed to the shoulder.   I left them in the cupboard for 4 days and then refrigerated prior to moving them to the basement...   This ferment was very juicy, so I drained off about 1 cup of liquid from all three jars after they'd fermented for a couple of days... I/ll use the liquid as a starter or to replace vinegar in a salad dressing...

A Note:
I usually add a starter with my corn ferments, but this time I'm trying it with just the addition of the cabbage...  We'll see...  An Update: The cabbage ends up being enough -- The batch has fermented  very well without the starter..