- approx. 1 1/2 cups of frozen chopped rhubarb
- 6 med/small "wild" apples chopped
- 8 slices of frozen Romanesco Zucchini chopped
- 1/2 a large zip-lock bag of chopped frozen fennel
- 3 med. sweet potato (my parents called them yams), coarsely grated
- 1 medium onion chopped
- 8 slices of frozen Romanesco Zucchini chopped
- 1/2 a large zip-lock bag of chopped frozen fennel
- 3 med. sweet potato (my parents called them yams), coarsely grated
- 1 medium onion chopped
- 1/2 tsp garlic powder
- 4 leaves of green cabbage chopped finely
- 1 1/2 Tbsp Himalayan pink salt
- 2 Tbsp. fennel seeds 1 ground & 1 crushed
- 2 Tbsp. fennel seeds 1 ground & 1 crushed
I mixed everything together, then transferred the mix to 3 liter mason jars, packed firmly to the shoulder. I left them in my cupboard above the stove for a little more than a day, but I could see it just wasn't warm enough... so I covered the jars and placed them in front of one of my rads. They only needed a day here for me to see they had fermented VERY well, so I've now moved them to the fridge to stabilize and be eaten...
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