Cabbage, Cucumber & Rhubarb Lacto-Ferment - Made May 30/20

- 1 large zip-lock bag of chopped frozen rhubarb

- 1 green cabbage (about 4 1/2" in diameter) finely chopped

- 2 small onions - one red & one white - diced
- 3 cloves of garlic minced
- 1 large zip-lock bag of frozen cucumber diced
- 3 pieces of frozen Red Kiri Squash - flesh chopped finely & skin grated finely

- 1 1/2 Tbsp of Himalayan pink salt... plus approx. 1 tsp. added later...

I mixed everything together... It makes a very liquid mix which  filled 4 liter mason jars firmly packed to the shoulder.  II left them in my "warm" cupboard over my stove for almost a week until I could see they were fermenting well and then transferred them to the fridge...  It took a little longer than normal to ferment as the mix started off very cold and the weather has been mainly cool, so my cupboard wasn't so warm.   I was also a little nervous that I hadn't added quite enough salt, so I added an additional approx. 1/4 tsp. to each jar.

Beans & Beet Lacto-Ferment Made May 9/20

- 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

- 3 med. celery stalks chopped
- 2 med. red beets coarsely grated
- 1 small rutabaga coarsely grated
- 5 small leaves of green cabbage finely chopped 

- 3 cups (approx.) of frozen chopped rhubarb

- 1 3/4 Tbsp. Himalayan pink salt

I added the beans to boiling water with the kombu and then cooked them until they were tender (3 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 three 1 liter & one 500 ml.  mason jars  filled to about 1 inch from the rim.  I left them in my "warmish" cupboard over my stove for 4 days.  At this time I could see they were fermenting well so I moved them to the fridge to stabilize and be eaten...