Pea, Carrot & Celeriac Lacto-Ferment Made Apr 13/20

- 3/4 cup dried Speckled peas
- 3/4 cup dried Green peas
- 1/3 cup dried yellow split peas

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

- 1 med. onion diced

- 1 clove of garlic minced

- 1 Tbsp + 1 tsp Himalayan pink salt

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

- 1/2  celery root (celeriac) coarsely grated

- 8 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 3 liter mason jars filled to the shoulder .  I'll left them in my "warm" cupboard over my stove for only 2 days when I could see they were fermenting well, then moved them to the fridge to stabilize and be eaten...