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...