- 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...
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...
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