- 3/4 cup dried Oregon Giant peas
- 2 Tbsp of green lentils
- 3 pieces approx. 1 1/2" square of kombu crumbled
- 1/4 cup of yellow split peas
- 1 med./large onion diced
- 1/2 tsp. garlic powder
- 2 slices of pineapple diced
- approx. 1 cup of chopped frozen celery leaves
- 1 med./small Daikon radish grated
- approx. 2 cups of frozen chopped rhubarb
- 3 meal sized pieces of frozen squash - skin grated finely & the flesh diced
- 1 1/2 rounded Tbsp. of Himalayan pink salt
- 5 leaves of green cabbage chopped finely
I cooked the peas & lentils for about 3 hours. I mashed them together after they'd cooked and were tender. This time there was a little more water left than usual, so it made a more fluid paste... I then added the rest of the ingredients, except the cabbage, to the pea paste, adding the cabbage last, after the mixture had cooled to just warm and NOT hot. I mixed everything together thoroughly and packed it into 3 liter and one 500 ml.mason jars filled to the shoulder. I left them covered in front of a rad for less than 2 days. At this point I could see they were fermenting VERY well so I moved them to the fridge to stabilize and be eaten.
