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...