Beans & Beet Lacto-Ferment Made Jan 16/20

- 1 1/3 cups dried black turtle beans cooked

- 1 cup dried adzuki beans cooked

- 3 med./small pieces of kombu seaweed crumbled

- 1 med. onion diced

- 2 cloves of garlic minced

- 7 large slices of frozen cucumber diced
- 2 med. red beets coarsely grated
- 1 med. carrot coarsely grated
- 1 small rutabaga coarsely grated

- 4 small leaves of green cabbage finely chopped 
- 1 cup of frozen chopped rhubarb

- 1 1/2 Tbsp. Himalayan pink salt

I added the beans to boiling water with the kombu and then cooked them until there was only a little water left and they were tender (about 2 hours).   After mashing them, I added them to the rest of the ingredients, adding the cabbage last, after I'd mixed the other things together and the whole mixture was an even warm temperature (NOT hot)... I then packed it into two 1 liter & one 750 ml.  mason jars  filled to a little more than 1 inch from the rim.  I left them covered in front of a rad for a day and then moved them to my "warmish" cupboard over my stove for one more day before moving them to the fridge to stabilize and be eaten... 

Pea, Carrot Rhubarb & Cucumber Lacto-Ferment Made Jan 10/20

- 3/4 cup dried Oregon Giant peas
- 3/4 cup dried Green peas

- 1/3 cup green & french lentils
- 2 small pieces of kombu seaweed broken up

- 1 med. onion diced

- 1 clove of garlic minced

- 1 Tbsp Himalayan pink salt

- 3 leaves of green cabbage chopped finely
- 2 1/2 med. carrots coarsely grated

- 1 generous cup of chopped frozen rhubarb

- 6 slices of frozen cucumber

I  cooked the peas with the kombu for about 2 1/2 hours, until there was only a little water left and they were tender.  I added the lentils for the last 1/2 hour of cooking time, then mashed both together.  I then added  this pea mixture to the rest of the ingredients, adding the cabbage last when the mixture was just warm (NOT hot).  After mixing it well, I packed it into 2 liter mason jars filled to the shoulder & one partially filled 500 ml. mason jar.  I left them in my "warm" cupboard for 3 days before putting them in the fridge to stabilize and be eaten...