Peas, Tomato, Celeriac & Rutabaga Lacto-Ferment - Done Jan 10/17

- 1/2 cup dried whole green peas
- 1/2 cup dried whole yellow peas
- 3/4 cup dried speckled peas

- 1 Tbsp  of green lentils

- 1 Tbsp of green split peas

- 1 Tbsp of yellow split peas

- 1 med.  onion diced

- 2 cloves of garlic minced

- 1 cup of frozen green cherry tomatoes quartered

- 1/2 a small celery root (celeriac) grated
- 1 1/2"piece of rutabaga grated

- about 1/4 of a green cabbage (about 6" in diameter) chopped finely

- 1 Tbsp. sea salt

This pea  mixture is quite different from my others as it contains more vegetables... Also since cabbage is a major ingredient, and the mixture starts off warm, I'm trying it without the addition of a starter...

I cooked the whole peas for almost 3 hours, adding the lentils and split peas for the last 1 1/2 hours also adding 1/2 of the onion for the last 1/2 hour of cooking time.  After they'd been cooked until there was only a little water left and they were tender, I mashed them together.  I mixed the rest of the ingredients together and then added the pea mixture once it had cooled a little. I mixed it all together and packed it into 2 liter & a 500 ml. mason jars  filled to the shoulder; then left them in the cupboard for 4 days, before putting them in the fridge...

Cabbage, Green Tomato & Radish Lacto-Ferment - made Jan 3/17

- 1 med head of green cabbage (about 6" in diameter) chopped finely

- 5 pieces of frozen atlantic giant pumpkin (squash) chopped (approx. 2   cups) This kind of pumpkin is very meaty, juicy & mild flavored a litttle like zucchini...

- 1 med/large onion chopped

- 2 cloves of garlic minced

- about 3 cups of frozen green cherry tomatoes chopped  in quarters
- 10 med red meat radishes coarsely grated

- 1 1/2 Tbsp sea salt

I mixed everything together; in my 2 glass bowls,  mashing it down best I could, then I let it sit for a few minutes to warm, before transferring it to 4 liter mason jars, firmly packed to a little above the shoulder.  They're filled a little high, so I did have to drain off a little of the liquid as they fermented... I left them in the cupboard for 4 days, then  put them in the fridge to stabilize... Again, I think, due to the cool cupboard and the COLD ingredients this was a little slow to ferment...