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.