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...