Squash, Cauliflower & Pepper Lacto-Ferment - Made Aug 17/20

- 1 red, 1 yellow & 1 orange bell pepper chopped

- 6 small leaves of green cabbage chopped finely

-1/2 a large zip-lock bag of frozen cucumber chopped

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

- 2 small/med onions chopped

- 3 small cloves of garlic minced

- 4 pieces of frozen squash - flesh chopped finely and skins grated finely

- 1 small cauliflower chopped

- 2 Tbsp. Himalayan pink salt

I mixed everything together, then packed it into 4 liter mason jars, filled perfectly just to the shoulder...  I left them in the cupboard over my stove for only 2 days when it was clear they were fermenting well before moving them to the refrigerator to stabilize and be eaten...