Cabbage, beet, Radish & Rhubarb Lacto-Ferment - Made Oct 28/20

- 5 med./large "wild" apples chopped

- approx 2 cups of frozen chopped rhubarb

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

- 1 med./large onion diced
- 1/2 tsp of garlic powder
- 6 slices of frozen cucumber diced

- 1 med. chiogga beet coarsely grated

- 2 med. red meat radishes coarsely grated

- 20 sorrel leaves chopped finely

- 2 large horseradish leaves finely chopped

- 1 1/2 Tbsp of Himalayan pink salt

I mixed everything together... It fills 3 liter mason jars firmly packed to the shoulder.  I left them in my "warm" cupboard over my stove for 3 1/2 days, at which time I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...