Cabbage, Yam, Turnip & Rhubarb Lacto-Ferment - Made Apr 15/20

- approx. 3 cups of chopped frozen rhubarb

- 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
- 1 small red beet coarsely grated

- 5 med. purple top turnips coarsely grated

- 1 1/2 Tbsp of Himalayan pink salt

I mixed everything together... It makes a very liquid, pretty, dark salmon colored mix which  filled 3 liter mason jars firmly packed to the shoulder.  I've left them in my "warm" cupboard (which isn't so warm these days) over my stove for a week, before I transferred them to the fridge...  Color is SO important to me... I love just looking at the colors of these mixes as much as I love eating them...  What a treat to be able to eat such beautiful colors!