- 12 slices of frozen cucumber chopped
- 6 slices of a large frozen zucchini chopped
- 6 slices of a large frozen zucchini chopped
- 1 med/large onion chopped
- 2 cloves of garlic minced
- 2 cloves of garlic minced
- 5 small chiogga beets coarsely grated
- 5 med. black radish coarsely grated
- 4 leaves of Green Cabbage finely chopped
- 5 med. black radish coarsely grated
- 4 leaves of Green Cabbage finely chopped
- 3 med./large sweet potatoes (my parents called them yams), coarsely grated
- 1 1/2 Tbsp Himalayan pink sea salt
- 1 1/2 Tbsp Himalayan pink sea salt
I mixed everything together in my large glass bowl, mashed it down best I could, then transferred it to 3 liter mason jars, firmly packed to the shoulder. I left them in a cupboard for only 2 days as they fermented VERY well, before moving them into the fridge to stabilize...
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