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...