Peas & Corn Lacto-Ferment - Done Dec 28/18

- 3/4 cup dried green peas

- 3/4 cup dried dwarf grey sugar peas

- 1 Tbsp  of green lentils

- 2 Tbsp of green split peas

- 3 Tbsp of yellow split peas

- 1 med.  onion diced

- 2 cloves of garlic minced

- 1 3/4 cups of frozen corn

- 7 slices of frozen cucumber diced

- 12 frozen large yellow cherry tomatoes chopped

- 1 Tbsp. Himalayan pink salt

- 3 Tbsp. of my cabbage, celery root (celeriac), corn & rhubarb mix as a starter

I cooked the dried peas for 4 hours, adding the lentils and split peas for the last 1 hour of cooking time.  I mashed them together after they'd been cooked and there was only a little water left and they were tender.  I mixed the rest of the ingredients together except the starter and added the still warm pea mixture.  I added the starter once the mixture reached room temperature. I packed it into 2 liter & one 500 ml mason jars,filled to the shoulder.   They only needed to spend 1 day in the cupboard, even though it isn't so warm there these days, as they fermented VERY rapidly....  I've moved them to the fridge to stabilize and for me to eat.  My sense is that pea mixtures like this don't have such a long shelf life, so I begin eating them almost immediately.  I liked my taste of this mix already, so I'm looking forward to incorporating these 3 jars into my menus over the next month or two...

Cabbage, Pineapple, Fennel & Rutabaga Lacto-Ferment - Made Dec 1/18

- 1 med, head of cabbage (about 6" in diameter) chopped finely

- 3 med./small rutabaga coarsely grated
- 1 bunch of fennel chopped 
- 2/3 of a med/small pineapple finely chopped

- 1 medium onion chopped

- 2 garlic cloves minced

- 2 1/2 Tbsp Himalayan pink salt
- 1/2 tsp fennel seeds

I mixed everything except the cabbage together. When I saw how much it made I knew my large glass bowl wasn't going to be large enough, so I transferred 1/2 of the mix to my 2nd large glass bowl and added 1/2 of the cabbage to each one.  After mixing both bowls as thoroughly as possible, I let it sit for a few minutes, before transferring it to  4 liter  and one 750 ml.mason jars, which I packed firmly to about 1 1/2" from the rim of the jars.  I'm experimenting with the pink salt.  As it is quite different, I may have used a little much this time, I'm not sure...  I'll know when I start eating this in a month or two... I've  left them in my warmish cupboard above the stove for 3 days, then transferred them to the fridge when I could see they were fermenting well...

An Update:  I started eating this at the end of December 2018, and like it.  It's also just FINE for saltiness...

Cabbage, Rutabaga, Rhubarb & Carrot Lacto-Ferment - Made Oct 18/18

- 1 head of green savoy cabbage (about 6" in diameter - 2 1/2 lbs.) chopped finely

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

- 1 med. onion chopped

- 2 cloves of garlic minced

- 1 1/4" slice of pineapple diced
- 1 large rutabaga coarsely grated
- 3 med. carrots coarsely grated

- 2 Tbsp.  Himalayan pink salt

I mixed everything together in my two largest glass bowls.  After stirring it well, I let it sit for awhile to warm, before transferring it to 4 liter mason jars, firmly packed to the shoulder, which I left in the warm cupboard over my stove...  I left them there for 3 days.  When it was clear they were fermenting well, I moved them to the fridge... 

Cabbage, Cucumber & Rutabaga Lacto-Ferment - Made Sept 6/18

- 1 small head of green cabbage (about 6" in diameter - 2 3/4 lbs.) chopped finely

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

- 1 med. onion chopped

- 2 cloves of garlic minced

- 4 med./small wild apples diced
- 1/2 a large zip-lock bag of frozen rutabaga finely chopped

- 2 Tbsp.  Himalayan pink salt

I mixed everything together in my two largest glass bowls.  After stirring it well, I let it sit for awhile to warm, before transferring it to 4 liter mason jars, firmly packed to the shoulder, which I left in the warm cupboard over my stove...  After 2 1/2 days, I could see they were fermenting well, so I moved them to the fridge... 

Cabbage, Zucchini, Carrot & Apple Lacto-Ferment - Made Sept 1/18

- about 6 cups of diced "wild" apples

- 1/3 of a  LARGE zucchini diced

- approx. 1 1/2 to 2 lb. carrots coarsely grated
- 1 small green cabbage (about 4" in diameter) finely chopped

- 1 medium non-organic onion diced
- 3 small cloves of garlic minced

- 2 Tbsp Himalayan pink salt

 I mixed everything together... I had to use both of my large glass bowls...  It filled 4 liter mason jars to the shoulder, which I left in the cupboard for 3 days, before I transferred them to the fridge...

Cabbage & Zucchini Lacto-Ferment -To Use Primarily as a Starter - Made Aug 25/18

- 1 small head of red cabbage (about 5" in diameter) chopped finely

- 1/2 a large zucchini chopped

- 1 med. onion chopped

- 1 clove of garlic minced

- 2 1/2 frozen kiwi diced

- a little less than 2 Tbsp. 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 3 liter mason jars, firmly packed to just below the shoulder.  I left them in the cupboard for 3 days,  then put them in the fridge... 

Zucchini, Cranberry, Celery root (celeriac) Lacto-Ferment - Made Aug 6/18

- 1 large zucchini chopped (I grated the skin finely as it was a little tough)

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

-  about 2 1/2 cups of "wild" apples diced

- 4 medium carrots coarsely grated
- 1 lb. of frozen cranberries chopped in half
- 1 medium celery root (celeriac) coarsely grated

- 2 Tbsp Himalayan pink salt
- 3 leaves of fresh green cabbage finely chopped

I mixed everything together; in my large glass bowl, 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 only 1 1/2 days, as this space is quite warm with  all the HOT weather we've been having.  Even after such a short time, they were fermenting well,  so I moved them to the fridge... 

Zucchini, Corn & Yam Lacto-Ferment - made Aug 4/18

- 1 med. onion chopped
- 2 cloves of garlic minced
- 1 VERY large zucchini chopped (I grated the skin finely as I thought it was just a little too tough)

- 2 large sweet potato (my parents called them yams), grated

- 1 pkg. (1/2 of a large zip-lock bag) of frozen corn

- 2 Tbsp Himalayan pink salt

- 3  leaves of fresh green cabbage chopped finely

I mixed everything  together; then let it sit for a few minutes to warm, before  transferring it to  5 liter mason jars, firmly packed to the shoulder.   It's been VERY warm, so these fermented VERY quickly.  I put them in the fridge after only 1 1/2 days in the cupboard... 

Corn & Zucchini Lacto-Ferment - made July 23/18

-  kernels from 5 cobs of fresh corn 

- 3 leaves from a 4" diameter green cabbage finely chopped

- 1 med. celery root (celeriac) shredded

- 1 large  onion diced

- 2 cloves of garlic chopped finely

- 1 large zucchini chopped
- 2 stalks of fresh rhubarb
- 1 1/2 Tbsp  Himalayan pink salt

I stirred everything together, then packed it into 4 liter mason jars filled to just below the shoulder.   As it's been quite hot these last few days, I only had to leave them in a warm cupboard for just 1 day.  After this I could see they were fermenting VERY well.. so I moved them to the fridge to stabilize...

Beet, Celery root (celeriac), Zucchini Lacto-Ferment - made Jul 20/18

- 1 large celery root (celeriac) coarsely grated

- 2 large red beets coarsely grated

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

- 1 large zucchini chopped
- 3 leaves from a 5" diameter green cabbage finely chopped

- 1 1/2 Tbsp Himalayan pink salt

I mixed everything together, then put it into 3 liter mason jars, packed to the shoulder.  These fermented VERY well so  I only left them in the cupboard for ONE day,, before moving them to the fridge. 

Squash Cucumber & Celery Root Lacto-Ferment - Made Jul 8/18

- 1 large zip-lock bag of frozen pumpkin - approx. 4 cups diced

- 1 med/large red onion chopped

- 2 cloves of garlic minced
- 11 medium radishes diced

- 1/2 a large zip-lock bag of frozen cucumbers diced
- 1 stalk of rhubarb chopped (approx. 1 cup)

- 1 large celery root (celeriac) coarsely grated
- 5 Tbsp desiccated coconut

- 1 1/2 Tbsp Himalayan pink sea-salt
- 3 large Tbsp of my cabbage/cucumber starter mix

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for awhile to warm, before adding the starter and transferring it to 4 liter mason jars, firmly packed to just below the shoulder.  It is a VERY liquid mix, so I wanted to give them lots of room... As it's been quite hot, I only left them in the cupboard for 2 days to begin fermenting.  After this I could see they were fermenting VERY well, so I transferred them to the fridge.

Corn, Rhubarb, Vegetable Medley Lacto-Ferment - Made May 30/18

- 3 small red beets shredded
- 1/2 a large zip lock bag of frozen corn

- 6 stalks of fresh rhubarb chopped

- 1 med/large onion finely diced

- 2 cloves of garlic minced

- 1 large parsnip shredded
- 1 medium sweet potato (my parents called them yams), shredded
- 6 large slices of frozen cucumber chopped

- 1 1/2 Tbsp Himalayan Pink Salt

- 3 Tbsp of my Cabbage Cucumber starter mix

I mixed everything but the starter together and let it warm a little before adding the starter.  After adding the starter, I mixed it well, then packed it into 3 liter mason jars and a 500 ml jar all firmly packed to  the shoulder. I left them for 3 days in the cupboard, before moving them to the fridge.  

Pineapple/Rhubarb/Carrot Lacto-Ferment: - made Mar 5/18

- 1/2 of a large zip-lock bag of frozen pineapple diced

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

- 3/4 cup  of dried rose hips
-  approx. 1 lb. of carrots coarsely grated
- 3 small daikon radish coarsely grated
- 2 Tbsp desiccated coconut

- 1 Tbsp Himalayan pink sea salt

- 3 Tbsp. of my cabbage cucumber starter

I mixed everything but the starter together and let it warm up, then added the starter.  It made enough to fill 2 liter mason jars  firmly packed to the shoulder. These fermented VERY slowly... I don't know if it's the rose hips, or maybe this batch was just VERY cold to start... It's the first time I've added the rose hips, so I'm a little suspicious... They're supposed to be organic and there's nothing to indicate anything else has been added, so I don't know... In any case after 3 days I added another 2 Tbsp. of starter to each jar, as well as a little from another ferment which looked like it was made with similar ingredients and was fermenting well and left them in the warmish cupboard for another 3 days, before moving them to the fridge. I don't know exactly what the second ferment I added was, as the label was destroyed in my damp basement... However, after these additions and the few more days this batch fermented well.  I have NO idea why it was SO slow to start...

Yam, Parsnip & Chard Stems Lacto-Ferment

- 2 large sweet potatoes (my parents called them yams),coarsely grated

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

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

- 3 large parsnips coarsely grated
- 8 slices of frozen cucumber chopped

- 1 1/2 Tbsp Himalayan pink salt

- 3 Tbsp of my Cabbage Cucumber starter mix

I mixed everything together, then packed it into 3 liter mason jars, firmly packed to just above the shoulder. The jars are filled a little higher than I'd like, so I'm hoping they don't overflow... They came close, but didn't overflow... After 3 days in the cupboard, I moved them to the fridge.  

Yam, Radish & Rhubarb Lacto-Ferment

- 4 medium sweet potatoes (my parents called them yams), coarsely grated

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

- 1 med/large non-organic onion finely diced

- 4 medium black radishes coarsely grated

- 1 1/2 Tbsp Himalayan pink salt

- 3 Tbsp of my Cabbage Cucumber starter mix

I mixed everything together, then packed it into 3 liter mason jars, firmly packed to  the shoulder.  They fermented slowly, so after 2 days I added about 1 tsp. of the liquid from my Cabbage/Cucumber starter mix to each jar, then left them for another 2 days (4 days in total) in the cupboard,  before moving them to the fridge.   I don't know if the slow ferment has something to do with radish... but I remember another radish/beet ferment which was also slow...  maybe...