Beans & Lentils Lacto-Ferment Done May 30/19

- a generous 1 1/2 cups dried black turtle beans cooked

- 1/3 cup large green lentils cooked

- 1/4 cup black lentils cooked
- 3 small pieces of kombu seaweed crumbled

- 1 med. onion diced

- 2 cloves of garlic minced

- 7 large slices of frozen cucumber diced
- 2 med. red beets coarsely grated
- 3 med. black radishes coarsely grated

- 5 1/2 small leaves of green cabbage finely chopped 
- 1 cup of frozen chopped rhubarb

- 1 1/2 Tbsp. Himalayan pink salt

I added the beans to boiling water with the kombu and then cooked them until there was only a little water left and they were tender (about 2 hours).  I cooked the lentils separately in a small amount of water for 20 mins.  I mashed both together, then added the rest of the ingredients, except the cabbage and mixed it all together.   I added the cabbage last, after I'd mixed the other things together and the whole mixture was an even warm temperature (NOT hot)... I then packed it into three 1 liter mason jars  filled to the shoulder.  These are a GORGEOUS almost black, deep, reddish purple, and already taste delicious!  I left them in the warmish cupboard over my stove for only 1 day, as they fermented VERY quickly...  I then moved them to the fridge to stabilize and be eaten... 

Fennel, Yam & Rutabaga Lacto-Ferment - Made May 1/19

- 6 leaves of green cabbage chopped finely

- 2 med./large rutabaga coarsely grated
- 7 slices of frozen kiwi chopped
- 6 slices of cucumber chopped
- 1 good sized bunch of fennel with leaves chopped
- 3 med. sweet potato (my parents called them yams), coarsely grated
- 1 medium onion chopped

- 2 garlic cloves minced

- close to 2 Tbsp Himalayan pink salt
- 1 tsp fennel seeds ground

I mixed everything together, except for 2 leaves of the cabbage, then transferred the mix to  4 liter  mason jars, packed firmly to the shoulder.  I thought I was done, but got nervous about the cabbage being enough...  These are smaller inside leaves, so I chopped another 2 leaves and added and equal amount to the top layer of each of the four jars.  We'll see if I've added enough by how well they ferment... I  left them in my warmish cupboard above the stove for 3 days. After this I could see they were fermenting well, so I transferred them to the fridge...