- 3/4 cup dried Speckled peas
- 3/4 cup dried Pinto beans
- 1/2 cup dried Adzuki beans
- 1/2 cup dried Oregon Giant peas
- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up
- 1 med. onion chopped
- 1/4 rounded tsp of garlic powder (I didn't have fresh garlic so I tried this...)
- 1 Tbsp + 1 tsp Himalayan pink salt
- a small bunch of celery & a small bunch of parsley leaves (both from my garden) chopped
- 1 medium sized horseradish leaf chopped finely
- 4 leaves of green cabbage chopped finely
- 1 sweet potato (my parents called them yams), coarsely grated
- 1 small head of cauliflower chopped
- 1/2 of a large zip-lock bag of chopped frozen rhubarb
I cooked the peas and beans for about 4 hours, until there was only a little water left and they were tender. These took an extra ordinarily long time to cook... I don't know if the addition of the kombu helps to shorten the cooking time, or if beans & peas don't cook well together... I'll experiment and see... When they were finally soft, I mashed both together to make a fairly firm paste. As I understand much of kombu's nutritional value is lost with cooking, I did not cook it with the peas and beans this time. Instead it was mixed with the rest of the ingredients and except for the cabbage these were all added to the pea/bean mix when it had cooled somewhat . I added the cabbage on its own, last when the mixture was just warm (NOT hot). After mixing it well, I packed it into three one liter and one 500 ml. mason jars filled to the shoulder . I left them in my warm cupboard over my stove for 2 1/2 days when I could clearly see they were fermenting well and moved them to the fridge to stabilize and be eaten...
