Fennel, Chard Stem & Cauliflower Lacto-Ferment - Made Oct 28/20

- 6 med./large "wild" apples chopped - approx 2 1/2 cups

- most of a large zip-lock bag of fennel

- most of a large zip-lock bag of chopped chard stems 

- 1 med/small cauliflower chopped
- 2 large carrots coarsely grated
- 1 med./large onion chopped

- 2 Tbsp of "grocery store" whole fennel seeds ground

- 1/2 tsp of garlic powder

- 6 small leaves of chard finely chopped

- 4 full stems of sweet cicely leaves finely chopped

- 4 leaves of green cabbage chopped finely

- 2 Tbsp Himalayan pink salt

I mixed everything together; then firmly packed it into 4 liter mason jars, filled to the shoulder. I left them in my warmish cupboard for 2 1/2 days when I could see they were fermenting well, then  transferred them to the fridge to stabilize...