Jars of Ferments

Jars of Ferments
Jars of Ferments

Monday, August 28, 2017

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...

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