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...