- 30 small wild apples cored and diced - about 6 cups
- 1 medium/large onion chopped
- 1 medium/large onion chopped
- 2 cloves of garlic minced
- 3 leaves of green cabbage chopped
- 4 med. red beets grated
- 8 stalks of celery chopped
- 2 Tbsp Himalayan pink salt
I mixed everything together; completely filling my large glass bowl. I mashed it down best I could then let it sit for a few minutes, before transferring it to 3 liter mason jars, firmly packed to the shoulder. This one surprisingly fermented VERY quickly, even with the cooler temperatures, so they only stayed in the cupboard over my stove for 2 days, before I moved them to the fridge to stabilize...
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