Cabbage, Zucchini, Apple & Leafy Greens Lacto-Ferment - Made Aug 20/20

- 1/2 of an Italian style Zucchini -- skin finely grated and the rest chopped

- 1 1/2 med. onions finely diced

- 2 cloves of garlic minced

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

- 2 med. carrots coarsely grated

- approx. 2 cups of frozen "wild" apples chopped

- approx. 1 cup of amaranth leaves (Callaloo) chopped

- 1 1/2 very large leaves of Horseradish chopped 

- 1 1/2 Tbsp Himalayan pink sea salt

I mixed everything together, then packed it into 3 liter mason jars, packed to  the shoulder. I only left these in my warm cupboard over my stove for 2 days as they fermented quite quickly with the warm weather we've been having.  I've now moved them to the fridge to stabilize and be eaten....