Celery, Cranberry & Beet Lacto-Ferment - made Fri. Dec. 23/16

- 3 med. gold beets coarsely grated

- 1 large bunch of celery with leaves chopped
- 2 leaves of red cabbage finely chopped

- 4 med frozen wild apples chopped - - approx. 1 cup
- 1/2 a large zip-lock bag of frozen cranberries sliced 

- 1 med. onion chopped

- 2 cloves of garlic minced

- 1 Tbsp sea salt
- 2 3/4 Tbsp of my Cabbage, Cucumber & Carrot mix as a starter - added later.... see below...

I mixed everything together, then packed it into a 500 ml & 3 liter mason jars, and left them in the cupboard for 7 days... Again I tried this with just the small amount of cabbage instead of using a starter... However, after 2 1/2 days they still weren't fermenting well, so I added 1/2 Tbsp. of my Cabbage, Cucumber & Carrot mix as a starter.  It seems the two leaves of cabbage aren't enough at least in winter when I start with a COLD mix and put it in a cool cupboard...  I'll refrigerate them when I take them out of the cupboard...  They are a beautiful red color and filled perfectly just to the shoulder.

Beets, because of their high sugar content are supposed to ferment VERY rapidly.  However, I've frequently found them SLOW... This time too, they didn't ferment quickly not even after I added the starter.  In the end they fermented well, but it wasn't a quick process...