Beans & Beet Lacto-Ferment Done July 16/19

- a generous 1 1/3 cups dried black turtle beans cooked

- 1 cup adzuki beans 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
- 1 small celery root (celeriac) 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).   After mashing them, I added them to the rest of the ingredients, adding 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.  I only left them in the warmish cupboard over my stove for one day.  The weather is VERY warm, so they fermented VERY quickly.  They are now in the fridge stabilizing; available for eating... 

Squash, & Celery root (celeriac) Lacto-Ferment - Made July 9/19

- 4 leaves of green cabbage chopped finely

- 7 slices of frozen cucumber chopped
- 1/2 of a large zip lock bag of frozen chopped beet stems

- 1 med. onion chopped

- 1 clove of garlic minced
- 1 onion flower chopped

- 2 cups of chopped frozen apples
- 2 med./small celery roots (celeriac) coarsely grated
- 1 large zip-lock bag of frozen squash chopped in the food processor
- 2 Tbsp.  Himalayan pink salt

I mixed everything together, adding the cabbage last after the other ingredients had warmed a little.  After stirring it well, I transferred it to 3 liter and one 750 ml mason jars, firmly packed to the shoulder.  I left them in the warm cupboard over my stove for only 2 days as they fermented very well...  so they are now in the fridge stabilizing and getting ready to be eaten... 

Note: I used the food processor because I wanted the skin on the squash to be chopped finely...  I tried 2 batches.  For one I chopped the squash quite finely before using the food processor and for the other I just chopped it roughly.  There wasn't much difference in the end result.  The skin for the roughly chopped batch did have a few larger pieces left but not many.

Pea, Carrots, Rhubarb & Coconut Lacto-Ferment Done July 8/19

- 1 1/4 cup dried green peas

- 1/3 cup green lentils
- 2 small pieces of kombu seaweed broken up

- 1 med. onion diced

- 1 clove of garlic minced

- 1 Tbsp Himalayan pink salt

- 3 leaves of green cabbage chopped finely
- 4 med./small carrots coarsely grated

- 1 generous cup of chopped frozen rhubarb

- 5 Tbsp of  desiccated coconut

I  cooked the peas with the kombu for about 2 1/2 hours, until there was only a little water left and they were tender.  I added the lentils for the last 1/2 hour of cooking time, then mashed both together.  I then added  this pea mixture to the rest of the ingredients, adding the cabbage last when the mixture was just warm (NOT hot).  After mixing it well, I packed it into 2 liter mason jars filled to just below the shoulder.  I left them in my warm cupboard for only 2 days as I could see they were fermenting well, and then put them in the fridge to stabilize and be eaten...

Note: Even just fresh mixed this tastes VERY good!  So I may want to make something similar again... If I do, I'd use 1 1/2 cups of peas, as the jars could have been filled a little more.