Squash Cucumber & Celery Root Lacto-Ferment - Made Sep 3/17

- a mix of frozen squash (red kiri, pumpkin, and buttercup) - approx. 4 cups diced

- 11 small. wild Apples cored and diced - approx. 2 cups

- 1 med/large red onion chopped
- 2 cloves of garlic minced

- 1/4 of a green cabbage (about 4" in diameter) finely chopped

- 4 mature field cucumbers diced

- 2 small celery roots (celeriac) coarsely grated
- 5 Tbsp desiccated coconut

- 1 1/2 Tbsp sea-salt

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