Chard Stems, Cabbage, Squash, Celery root (celeriac) Lacto-Ferment - Made Mar 31/17

- 6 pieces of frozen pumpkin (squash) chopped (approx. 3 1/2 cups)

- 5 med. wild Apples chopped
- 1/2 a large zip-lock bag of frozen chopped chard stems

- 3/4 of a green cabbage ( about 6" in diameter) finely chopped

- 1 med. celery root (celeriac) coarsely grated

- 1 1/2 Tbsp sea-salt
- 1 med/large onion chopped

- 2 cloves of Garlic minced

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for awhile to warm before transferring it to 3 liter and one 500 ml. mason jars, firmly packed to the shoulder.  I left them in the cupboard for 4 days.  I then transferred them to the fridge and once fermentation stabilized I moved them down to the basement...

Cranberry, Cabbage & Yam Lacto-Ferment - Made Mar 25/17

- 5 med. wild apples chopped - approx 1 cup

- a little less than 1 lb.. frozen cranberries cut in half

- 3/4 of a green cabbage (about 6" in diameter) finely chopped

- 1 1/2 med. sweet potatoes (my parents called them yams), grated

- 1 med /large chiogga beet grated

- 1 med onion chopped

- 1 large clove of garlic minced

- 1 1/2 Tbsp unrefined sea salt

I mixed everything together; then packed it into 3 liter & a 500 ml. mason jars, firmly packed to the shoulder and left them in the cupboard to ferment for 3  days, before transferring them to the fridge to stabilize and moving them to the basement..

Chard Stems Parsnip & Rutabaga Lacto-Ferment - Made Mar 13/17

- 1 med./small rutabaga coarsely grated

- 1/2 a large zip-lock bag of frozen chopped chard stems
- 5 med wild apples - approx. 1 1/2 cups chopped

- 1/2 a large zip-lock bag of frozen, chopped green cabbage 
- 10 slices of frozen parsnip chopped finely in a food processor (about 1 cup) 

- 1 med onion chopped

- 2 cloves of garlic minced

- 1 1/2 Tbsp. sea salt
- 2 1/2 Tbsp. of my Cabbage, Cucumber & Rutabaga mix as a starter

Unlike fresh cabbage, frozen cabbage seems to require a starter, so I mixed everything together except the starter and let it warm for a couple of hours.  After adding the starter, I packed it into 2 liter & one 500 ml. mason jars, and left them in the cupboard for 3 days... I'll refrigerate them when I take them out of the cupboard... They are filled perfectly just to the shoulder... 

Corn Relish Lacto-Ferment - Made Mar 11/17

- 1/2 of a large zip-lock bag of frozen corn

- 1 med./small chioga beet grated

- 1 small daikon radish grated

- 1/2 med. celery root (celeriac) grated

- 1 med/large onion diced

- 2 cloves of garlic chopped finely

- 5 med. wild apples chopped

- 1/2 of a large zip-lock bag of frozen cucumber diced

- 3 Tbsp. of my cabbage/cucumber/rutabaga mix as a starter

- 1 1/2 Tbsp sea salt

I stirred everything except the starter together, then left it out to warm up a little before adding the starter.  This made enough to fill 3  liter mason jars to the shoulder.   I left them in the cupboard for 3 days after they came up to room temperature, which took about half a day, so they spent a total of 3 1/2 days in the cupboard...  , and then refrigerated...

Peas, Carrot, Kohlrabi & Celeriac Lacto-Ferment - Done Mar 10/17

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

- 2 Tbsp  of green lentils

- 2 Tbsp of green split peas

- 1 med.  onion diced

- 2 cloves of garlic minced

- 5 med/small wild apples diced
- 1 med./ large yellow carrot grated 

- 1/2 a small celery root (celeriac) grated
- Most of 1/2 of a large zip-lock bag of kohlrabi diced

- 1 Tbsp. sea salt
- 3 Tbsp. of my beet/radish/cabbage mix as 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 3 liter mason jars filled to the shoulder; then left them in the cupboard for 3 days, before putting them in the fridge...