- 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
- 1/2 of a large zip lock bag of frozen chopped beet stems
- 1 med. onion chopped
- 1 clove of garlic minced
- 1 onion flower chopped
- 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
- 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.
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.
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