Squash, Parsnip & Kohlrabi Lacto-Ferment - made Nov. 27/16

- 5 good sized pieces of frozen atlantic giant pumpkin (squash) chopped (approx. 2 1/2 cups )

- approx. 2 1/2 cups of frozen wild apples chopped 

- 2 cloves of garlic minced

- 1 med/large onion chopped

- 4 med. parsnips coarsely grated

- a little less than 1/2 a  large zip-lock bag of frozen kohlrabi chopped (approx. 3 1/2 cups) 
- 3 leaves of red cabbage finely chopped

- 1 1/2 Tbsp  sea-salt

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then. let it sit for awhile to warm up before transferring  the mixture to  3 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard for 4 days, before moving them to the fridge.... 

Peas & Pumpkin Lacto-Ferment - Done Nov 27/16

- 3/4 cup dried green peas

- 3/4 cup dried oregon giant peas

- 1 Tbsp  of green lentils

- 1 Tbsp of green split peas

- 2 Tbsp of yellow split peas

- 1 med.  non - organic onion diced

- 2 cloves of garlic minced

- 4 good sized pieces of frozen atlantic giant pumpkin (squash) chopped

- 4 slices of frozen cucumber diced

- the equivalent of 4 whole frozen wild apples chopped

- 3/4 Tbsp. sea salt

- 3 Tbsp. of the liquid from my cabbage & green tomato ferment as a starter

I cooked the dried peas for 3 hours, adding the lentils and split peas for the last 1 hour of cooking time.  I mashed them together after they'd been cooked and there was only a little water left and they were tender.  I mixed the rest of the ingredients together except the starter and added the still warm pea mixture.  I added the starter once the mixture had cooled. I packed it into 2 liter mason jars.  They're filled high (about 1" from the rim), so I may need to move some to another smaller jar...  We'll see how they ferment in the cupboard.  On Nov. 29th I checked them in the morning and it looked like they were only starting to ferment.  However, by the evening they were exploding!!  So I filled a 250 ml mason jar with a little of the ferment from each of the liter jars.  I've left all three jars in the cupboard until tomorrow, when I'll be moving them to the fridge...

Cucumber & Carrot Lacto-Ferment - made Nov. 19/16

- 1/2 a large zip-lock bag of frozen cucumber chopped

- 1 med/large non-organic onion chopped

- 2 cloves of garlic minced

- about 2 cups of frozen wild apples chopped

- 1 large yellow carrot coarsely grated

- 1 small daikon radish coarsely grated

- about 3/4 cup of frozen green cabbage chopped finely

- 1 small bunch of parsley chopped

- 1 Tbsp sea salt

- 2 1/2 Tbsp. of my Cabbage, Cucumber, Rutabaga mix added later

I mixed everything together; in my large glass bowl, mashed it down best I could then I let it sit for awhile to warm, before transferring it to 2 liter & a 500 ml. mason jars firmly packed to the shoulder.  I then left them in the cupboard for 2 days.  However, they were fermenting very slowly, so I added a Tbsp. of my Cabbage, Cucumber, Rutabaga mix to each of the liter jars and 1/2 Tbsp to the 500 ml. jar.  It seems the frozen cabbage doesn't work in the same way as fresh cabbage, so I'll need to add a starter when I use this in the future.  I then put them back in the cupboard for another 2 days, before putting them in the fridge to stabilize... 

Cabbage, Carrot & Apple Lacto-Ferment - Made Nov 4/16

- 1 large head of cabbage (about 6" in diameter) chopped finely

- 1 medium/large onion chopped

- 2 cloves of garlic minced

- 1 lb (maybe a little more) orange & red carrots coarsely grated

- 6 large slices of frozen cucumber chopped

- a little more than 1/4 of a large zip-lock bag of frozen wild apples chopped

- 2 Tbsp unrefined sea salt

I mixed 1 Tbsp of the salt and everything but the cabbage together; almost filling one of my 4 qt. large glass bowls.  I then split the mixture in 2 -- 1/2 in each of my large glass bowls and added the cabbage equally to each.  I then added the 2nd Tbsp of salt, 1/2 to each bowl, mixed everything together and mashed it down best I could then I let it sit for awhile to warm up a bit, before transferring it to  4 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard for 3 days. I transferred them to the fridge, then once fermentation slowed, I moved them down to the basement...