Beans & Beet Lacto-Ferment - Made Dec 17/20

- 1 1/4 cups dried black turtle beans cooked

- 1 1/4 cups dried adzuki beans cooked

- 4 small pieces of kombu seaweed (approx. 1 1/2" square) crumbled

- 1 med. onion diced

- 1/2 tsp of garlic powder

- 6 slices of frozen zucchini diced
- 2 med. red beets coarsely grated
- 2 med. carrots coarsely grated

- 1 cup frozen chopped chard stems 

- 1 1/2 cup of frozen chopped rhubarb

- 3 large leaves of green cabbage finely chopped

- 1 1/2 Tbsp. Himalayan pink salt

I added the beans to boiling water, cooking them until they were tender (about 2 1/2 hours).   Again this time I did not cook the kombu with the beans.  Instead it was mixed with the rest of the ingredients.  After mashing the beans with the water they'd cooked in,  I added this medium/firm paste to the rest of the ingredients, adding the cabbage last, after I'd mixed the other things together and the whole mixture was an even warm temperature (NOT hot)... I then packed it into three 1 liter  and one 500 ml. mason jars  filled to the shoulder.  I left them in my now not so warm cupboard over my stove for a little more than a day, but as they didn't seem to be doing much, I covered them and placed them in front of one of my rads where it's nice and warm... It only took 24 hours before they were fermenting so well they were exploding out of the jars.  What a difference a little warmth can make!  I've now moved them to the fridge to stabilize and be eaten...