Beet, Rutabaga, Zucchini Lacto-Ferment - made Aug 28 /17

- 1 large Rutabaga coarsely grated

- 1 large red beet coarsely grated

- 1 med/large  onion diced
- 2 cloves of garlic minced

- 1 large Italian Zucchini - the skin on this one was hard so I grated it finely, and the seeds too tough to eat, so I discarded them and coarsely grated the rest
- 11 "wild" apples cored and diced (approx. 2 cups)

- 3 slices of a 4" diameter green cabbage finely chopped

- 1 1/2 Tbsp sea salt

I mixed everything together, then put it into 4 liter mason jars, packed to just below the shoulder.  These fermented VERY well so  I only left them in the cupboard for ONE day,, before moving them to the fridge. They are a beautiful wine red and already have an interesting taste... As my ferments continue to feel SO good for my body whenever I eat them, I keep making them...

Corn, Celery & Cranberry Lacto-Ferment - made Aug 17/17

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

- 1 large. bunch of celery with leaves chopped

- 1 lb of  frozen cranberries sliced in half

- 11 small "wild" apples cored and diced - about 2 cups
- 1 med celery root (celeriac) grated

- 1 medium/large onion diced

- 2 cloves of garlic minced
- 3 Tbsp. of my Cabbage, Carrot, Zucchini mix and since it was so new...
- 1 Tbsp. of my Cabbage, Rutabaga, Celery root (Celeriac) mix as starters

- 1 1/2 Tbsp  sea salt

I stirred everything together.  This made enough to fill 4 liter mason jars to the shoulder.   I left them in the cupboard for 2 days and then refrigerated prior to moving them to the basement...

Zucchini, Cabbage & Carrot Lacto-Ferment - Made Aug 14/17

- 1 large Italian Zucchini -- 1/4  coarsely grated and the rest chopped

- 1 med/large onion finely diced

- 2 cloves of garlic minced

- 1 green cabbage (about 5" in diameter) finely chopped

- Approx. 1 lb. pale yellow carrots coarsely grated

- 1 1/2 Tbsp sea salt

I mixed everything together, then packed it into 4 liter mason jars, packed to  the shoulder. I left them for 3 days in the cupboard, before moving them to the fridge. 

I would normally have used some apple with this, but this year neither of the two "wild" apple trees I usually collect from have born fruit, so apples are scarce...  I still have a few left frozen from last year, so I'll maybe use a few for ferments, but I'm going to be experimenting mainly without them this year.  However, I've tried  zucchini in my garden for the first time this year and have some beautiful large ones growing, so I'm experimenting with these...  They take A LOT of space, more than I'd anticipated.  I've dug out a new fresh space for them next year as I'd like to make these a regular feature in my garden and my ferments... 

Corn Etc. Lacto-Ferment - made Aug 9 /17

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

- 3 slices of a 4" diameter red cabbage finely chopped

- 1 med. celery root (celeriac) shredded

- 1 large  onion diced

- 2 cloves of garlic chopped finely

- 1 large Italian zucchini chopped
- 4 Tbsp. desiccated coconut

- 1 Tbsp. of my cabbage/ celery root & pineapple mix as a starter...  I'm hoping this will be enough since I'm already using cabbage as part of the mix and I notice I've done one with about the same amount of green cabbage and no starter... We'll see...

- 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 4 liter mason jars to a little below the shoulder.   I left them in the cupboard for 2 days after they came up to room temperature, which took about a day, so they spent a total of 3 days in the cupboard...  and then moved them to the fridge...

An Update:  This fermented VERY well, so I definitely didn't need more starter and could maybe have used none...  The cabbage also gave it a nice rosy, pink color, which is very pretty to look at...