Celery root (celeriac), Chard Stems & Rutabaga Lacto-Ferment - made Dec. 24/16

- 3/4 of a large rutabaga coarsely grated

- 1/2 a large zip-lock bag of frozen chard stems chopped
- 2 leaves of red cabbage chopped finely

- 8 med wild apples - approx. 1 1/2 cups chopped
- 1 large celery root (celeriac) coarsely grated

- 1 med onion chopped

- 2 cloves of garlic minced

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

I mixed everything together, then packed it into 3 liter mason jars, and left them in the cupboard for 4 days...  Again I tried this with just the small amount of cabbage instead of using a starter... However, after 1 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 filled perfectly just to the shoulder... After the addition of the starter they fermented VERY well!