Red Cabbage, Rhubarb & Celery Lacto-Ferment - Made Aug 21/20

- 1 small head of red cabbage (about 5" in diameter) chopped finely

- 1/2 an Italian style zucchini chopped

- approx. 1 cup of chopped lovage leaves

- approx. 1/2 cup of chopped arugula leaves

- 1 bunch of celery with leaves chopped

- 1 med./large onion chopped

- 2 cloves of garlic minced
- approx. 2 cups of chopped frozen rhubarb

- a little less than 2 Tbsp. Himalayan pink salt

I mixed everything together in my largest glass bowl.  After stirring it well, I transferred it to 4 liter  mason jars, firmly packed to the shoulder.   I've left them in my warm cupboard over my stove for just 2 days, before moving them to the fridge... as they fermented quite quickly in the warm weather...