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....