Jars of Ferments

Jars of Ferments
Jars of Ferments

Sunday, February 28, 2021

Yam, Celery root (celeriac) & Radish Lacto-Ferment - made Feb 28 /21

- 1 large celery root (celeriac) coarsely grated
- 2 medium/large sweet potato (my parents called them yams), coarsely grated
- 2 med. red meat radishes coarsely grated
- 1 med/large  onion diced
- 8 med. "wild" apples cored and diced\
- 4 slices of frozen Italian zucchini diced
- approx 1 cup of chopped frozen celery leaves
- 1/2 tsp garlic powder
- approx. 2 1/2 cups of frozen chopped rhubarb
- the remaining "heart" of a green cabbage - about 3 1/2" in diameter finely chopped
- 2 Tbsp Himalayan pink salt

I mixed everything together, then put it into 3 liter and 1 750 ml mason jars, firmly packed to the shoulder.  Again, as a precaution in case this batch too is slow to ferment, I've added a little less than 1/4 tsp of extra salt to the top of each jar... I left them covered in front of a rad (my cupboard over my stove isn't too warm these days) for only 2 1/2 days...  As they were fermenting very well,  I moved them to the fridge to stabilize and be eaten...  

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