Peas & Corn Lacto-Ferment - Done Dec 28/18

- 3/4 cup dried green peas

- 3/4 cup dried dwarf grey sugar peas

- 1 Tbsp  of green lentils

- 2 Tbsp of green split peas

- 3 Tbsp of yellow split peas

- 1 med.  onion diced

- 2 cloves of garlic minced

- 1 3/4 cups of frozen corn

- 7 slices of frozen cucumber diced

- 12 frozen large yellow cherry tomatoes chopped

- 1 Tbsp. Himalayan pink salt

- 3 Tbsp. of my cabbage, celery root (celeriac), corn & rhubarb mix as a starter

I cooked the dried peas for 4 hours, adding the lentils and split peas for the last 1 hour of cooking time.  I mashed them together after they'd been cooked and there was only a little water left and they were tender.  I mixed the rest of the ingredients together except the starter and added the still warm pea mixture.  I added the starter once the mixture reached room temperature. I packed it into 2 liter & one 500 ml mason jars,filled to the shoulder.   They only needed to spend 1 day in the cupboard, even though it isn't so warm there these days, as they fermented VERY rapidly....  I've moved them to the fridge to stabilize and for me to eat.  My sense is that pea mixtures like this don't have such a long shelf life, so I begin eating them almost immediately.  I liked my taste of this mix already, so I'm looking forward to incorporating these 3 jars into my menus over the next month or two...

Cabbage, Pineapple, Fennel & Rutabaga Lacto-Ferment - Made Dec 1/18

- 1 med, head of cabbage (about 6" in diameter) chopped finely

- 3 med./small rutabaga coarsely grated
- 1 bunch of fennel chopped 
- 2/3 of a med/small pineapple finely chopped

- 1 medium onion chopped

- 2 garlic cloves minced

- 2 1/2 Tbsp Himalayan pink salt
- 1/2 tsp fennel seeds

I mixed everything except the cabbage together. When I saw how much it made I knew my large glass bowl wasn't going to be large enough, so I transferred 1/2 of the mix to my 2nd large glass bowl and added 1/2 of the cabbage to each one.  After mixing both bowls as thoroughly as possible, I let it sit for a few minutes, before transferring it to  4 liter  and one 750 ml.mason jars, which I packed firmly to about 1 1/2" from the rim of the jars.  I'm experimenting with the pink salt.  As it is quite different, I may have used a little much this time, I'm not sure...  I'll know when I start eating this in a month or two... I've  left them in my warmish cupboard above the stove for 3 days, then transferred them to the fridge when I could see they were fermenting well...

An Update:  I started eating this at the end of December 2018, and like it.  It's also just FINE for saltiness...