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...