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...