Pea, Squash & Chard Stem Lacto-Ferment Made Aug 11/20

- 3/4 cup dried Oregon Giant 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

- 2 cloves of garlic minced

- 1 Tbsp + 1 tsp Himalayan pink salt

- 4 leaves of green cabbage chopped finely
- 3 pieces of frozen squash finely chopped with skins finely grated

- 1 large zip-lock bag of frozen chard stems

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 intended to add the lentils for the last 1/2 hour of cooking time, but by mistake I added them together with the other peas... we'll see... but it seems to be OK... When it was all cooked and the peas were soft I mashed the pea mix to make a paste before adding it to the rest of the ingredients.  I added the cabbage last when the mixture was just warm (NOT hot).  After mixing it well, I packed it into three one liter and  a 500 ml. mason jars filled to the shoulder .  I left them in my warm cupboard over my stove for less than a day (they were warm and the cupboard was warm and the fermenting bacteria seem to like the mix) when it was clear they were fermenting very well and then moved them to the fridge to stabilize and be eaten...  It is a more liquid mix than the pea mixtures I've done in the past... maybe I left more water with the peas or maybe it's because the squash contains more water than the ingredients I've used before...