- 1 large celery root (celeriac) coarsely grated
- 2 large red beets coarsely grated
- 1 med/large onion diced
- 2 cloves of garlic minced
- 2 cloves of garlic minced
- 1 large zucchini chopped
- 3 leaves from a 5" diameter green cabbage finely 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.
No comments:
Post a Comment