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...