Carrot & Mango Lacto-Ferment - done Aug 24/19

- about 1 lb. of carrots coarsely grated

- 2 good sized mangoes chopped

- 2 med/small  onions chopped

- 2 cloves of garlic minced
- 1 1/2 cups of frozen chopped rhubarb

- 2 Tbsp Himalayan pink salt

- a small green cabbage (about 5" in diameter) chopped finely

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for a few minutes, before transferring it to 3 liter mason jars, firmly packed to just above the shoulder.  They are filled a little high, so I thought I might have to strain off some of the liquid, but this wasn't necessary. They fermented quite quickly, so I only left  them in the cupboard over my stove for 2 days before moving them to the fridge...

Cabbage & Zucchini Lacto-Ferment - Made Aug 24/19

- 1 small head of red cabbage (about 5" in diameter) chopped finely

- 1 large zucchini chopped

- 1 med./large onion chopped

- 2 cloves of garlic minced
- 1 1/2 cups of frozen chopped rhubarb

- 1 1/2 cups of frozen apple diced

- a little less than 2 Tbsp. Himalayan pink salt

I mixed everything together in my largest glass bowl.  After stirring it well, I let it sit for a few minutes to warm, before transferring it to 3 liter & a 500 ml. mason jars, firmly packed to just below the shoulder.  They fermented quite quickly, so I left them in my warm cupboard for only 2 days before moving them to the fridge... 

Cabbage, Yam & Zucchini Lacto-Ferment - Made Aug 3/19

- approx. 11/2 cups of finely chopped frozen pineapple

- 1 large zip-lock bag of frozen sliced zucchini diced
- 2 med. sweet potato (my parents called them yams), coarsely grated

- 1/2 a green cabbage (about 6" in diameter) finely chopped

- 2 small/medium onions diced
- 2 cloves of garlic minced

- a little less than 2 Tbsp of Himalayan pink salt

I mixed everything together... It makes a very liquid, "Spring" colored mix which  filled 4 liter mason jars firmly packed to the shoulder.  I only left them in the cupboard over my stove for a ;little more than a day as they fermented VERY quickly, before transferring them to the fridge...