Cabbage, Cucumber & Rutabaga Lacto-Ferment - Made Sept 6/18

- 1 small head of green cabbage (about 6" in diameter - 2 3/4 lbs.) chopped finely

- 1/2 a large zip-lock bag of frozen cucumber chopped

- 1 med. onion chopped

- 2 cloves of garlic minced

- 4 med./small wild apples diced
- 1/2 a large zip-lock bag of frozen rutabaga finely chopped

- 2 Tbsp.  Himalayan pink salt

I mixed everything together in my two largest glass bowls.  After stirring it well, I let it sit for awhile to warm, before transferring it to 4 liter mason jars, firmly packed to the shoulder, which I left in the warm cupboard over my stove...  After 2 1/2 days, I could see they were fermenting well, so I moved them to the fridge... 

Cabbage, Zucchini, Carrot & Apple Lacto-Ferment - Made Sept 1/18

- about 6 cups of diced "wild" apples

- 1/3 of a  LARGE zucchini diced

- approx. 1 1/2 to 2 lb. carrots coarsely grated
- 1 small green cabbage (about 4" in diameter) finely chopped

- 1 medium non-organic onion diced
- 3 small cloves of garlic minced

- 2 Tbsp Himalayan pink salt

 I mixed everything together... I had to use both of my large glass bowls...  It filled 4 liter mason jars to the shoulder, which I left in the cupboard for 3 days, before I transferred them to the fridge...