Cabbage, Rutabaga, Rhubarb & Carrot Lacto-Ferment - Made Oct 18/18

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

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

- 1 med. onion chopped

- 2 cloves of garlic minced

- 1 1/4" slice of pineapple diced
- 1 large rutabaga coarsely grated
- 3 med. carrots coarsely grated

- 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...  I left them there for 3 days.  When it was clear they were fermenting well, I moved them to the fridge...