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...