Beet, Radish & Cabbage - Lacto-Ferment - Made Dec. 10/16

- 1 large Daikon radish coarsely grated

- 1 very large & 1 med. gold beet coarsely grated

- 1 med/large non-organic onion diced

- 11 wild apples diced  - approx. 3 cups

- 1/2 a large zip-lock bag of frozen green cabbage finely chopped
- 1  1/2 slice from the bottom of a fresh cabbage finely chopped
- 1 leaf of red cabbage finely chopped

- 6 slices cucumber diced

- 1 1/2 Tbsp sea salt
- 2 Tbsp. of my squash, cabbage & celery root mix added later (see below) as a starter

This is a very liquid mix... I mixed everything together, then packed it into 4 liter mason jars, packed to just below the shoulder (one is a little lower). I left them for 2 1/2 days in the cupboard, but they were fermenting VERY slowly, perhaps because my cupboard is now quite cool... so I added 1/2 Tbsp. of my squash, cabbage & celery root mix to each of the 4 jars... and put them back in the cupboard for 2 1/2 more days, before moving them to the fridge.  They fermented quite quickly and well after the addition of the starter...