- 3/4 cup dried green peas
- 3/4 cup dried speckled peas
- 3 small pieces of kombu seaweed crumbled
- 3 small pieces of kombu seaweed crumbled
- 3 Tbsp of green split peas
- 3 Tbsp of yellow split peas
- 1 med. onion diced
- 2 cloves of garlic minced
- 1 med. carrot coarsely grated
- 1 med. rutabaga coarsely grated
- 1 med. rutabaga coarsely grated
- 7 slices of frozen zucchini diced
- 1 1/2 cups (approximately) of frozen chopped rhubarb
- 1 1/2 Tbsp. Himalayan pink salt
- 3 Tbsp. of my cabbage, celery root (celeriac), corn & rhubarb mix as a starter
I cooked the dried peas with the kombu for 3 1/2 hours, adding the split peas for the last 1 hour of cooking time. I've added the kombu as it's supposed to reduce the cooking time of peas and beans and also make them more digestible.... We'll see.... 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 3 liter mason jars, 2,filled to the shoulder and 1 a little lower. This batch too 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 now 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.
