Cabbage, Rhubarb, Carrot & Leafy Green Lacto-Ferment - Made Aug 27/20

- 2-3 cups of chopped frozen rhubarb

- 1 green cabbage (about 5" in diameter) finely chopped

- 1 med./large onion diced
- 3 cloves of garlic minced
- 1 large zip-lock bag of frozen cucumber diced

- 4 med. carrots coarsely grated
- 2 large Horseradish leaves chopped finely

- 2 Tbsp of Himalayan pink salt

I mixed everything together... It fills 4 liter mason jars firmly packed to the shoulder.  I left them in my "warm" cupboard over my stove for only 2 days as I could see they were fermenting well, then moved them to the fridge to stabilize and be eaten...