Yam, Beet & Cucumber Lacto-Ferment

- 1/2 a large zip-lock bag of frozen cucumber chopped

- 1 med/large onion chopped

- 3 med. red beets coarsely grated

- 3  med./large sweet potatoes (my parents called them yams),coarsely grated
- 1 1/2 Tbsp Himalayan pink sea salt

- 3 Tbsp. of my Cucumber Cabbage starter

I mixed everything together in my large glass bowl, mashed it down best I could, then transferred it to 3 liter mason jars, firmly packed to the shoulder.  This fermented unbelievably FAST even in my cooler winter cupboard.  It was exploding out of the jars after only 1 day... so I moved them immediately into the fridge to stabilize...  I'll move them to the basement later...

Beet, Carrot & Radish Lacto-Ferment

- 6 med. carrots coarsely grated

- 5 med red beets coarsely grated
- 1 large red meat radish coarsely grated

- 1 med./large onion diced

- 3 med/large "wild" apples diced - approx. 2 cups

- 6 large slices of frozen cucumber diced

- 1 1/2 Tbsp Himalayan pink sea salt

- 3 Tbsp of my cabbage/cucumber starter

I mixed everything together, then packed it into 3 liter mason jars, packed to  the shoulder. In spite of my cupboard being cooler now that it's winter, these fermented VERY FAST.  I moved them to the fridge after only 2 days in the cupboard.  

Cabbage & Cucumber Lacto-Ferment -To Use as a Starter

- 1 small head of green cabbage (about 4" in diameter) chopped finely

- 1/2 a large zip-lock bag of frozen cucumber chopped

- 1 med. onion chopped

- 1 clove of garlic minced

- 2 med. wild apples diced

- 1 Tbsp. plus 1 tsp. Himalayan pink salt

I mixed everything together in my largest glass bowl.  After stirring it well, I let it sit for a few minutes to warm, before transferring it to 2 liter mason jars, firmly packed to just below the shoulder.  I left them in the cupboard for 4 days, (a little longer than usual because the cupboard is not so warm in winter) then put them in the fridge... 

The cabbage is some I had left from a large head I'd bought on sale... It was still good to use, but I was tired of fresh cabbage... I'd had enough!  I wasn't sure what to do with it... I don't like wasting food...  I thought about making another ferment, but nothing felt inspiring... In the end, I've made this and plan keep it in the fridge ready to use as a starter for subsequent ferments which need one...  It's a little saltier than I would usually make too, but for this purpose, it should be fine...