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...