Squash Cucumber & Celery Root Lacto-Ferment - Made Jul 8/18

- 1 large zip-lock bag of frozen pumpkin - approx. 4 cups diced

- 1 med/large red onion chopped

- 2 cloves of garlic minced
- 11 medium radishes diced

- 1/2 a large zip-lock bag of frozen cucumbers diced
- 1 stalk of rhubarb chopped (approx. 1 cup)

- 1 large celery root (celeriac) coarsely grated
- 5 Tbsp desiccated coconut

- 1 1/2 Tbsp Himalayan pink sea-salt
- 3 large Tbsp of my cabbage/cucumber starter mix

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for awhile to warm, before adding the starter and transferring it to 4 liter mason jars, firmly packed to just below the shoulder.  It is a VERY liquid mix, so I wanted to give them lots of room... As it's been quite hot, I only left them in the cupboard for 2 days to begin fermenting.  After this I could see they were fermenting VERY well, so I transferred them to the fridge.