- 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
- 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...
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