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...