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...