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...