Cauliflower, Squash, Chard Stem Lacto-Ferment - Made May 31/21

 

- 6 small leaves of green cabbage chopped finely

-1/2 a large zip-lock bag of frozen chopped chard stems

- approx. 2 cups of frozen chopped rhubarb

- 2 small/med onions chopped

- 2 cloves of garlic minced

- 4 pieces of frozen squash - flesh diced finely and skins grated finely

- 1/2 a med./large cauliflower chopped finely

- approx. 1 cup of chopped frozen parsley leaves, a few stems of sorrel & a stalk of lovage chopped

- 2 Tbsp. Himalayan pink salt

I mixed everything together, then packed it into 4 liter mason jars, filled to the shoulder...  This mix starts QUITE cold with so many frozen things included, so it may be slow to ferment even with the WARM weather forecasted for the next week...  In the end they stayed in the cupboard over my stove for 3 days... at which time they were clearly fermenting well,  so I moved them to the refrigerator to stabilize and be eaten... 

Update:  I didn't stant eating this until the beginning of Oct./21, four months after making it.. Strangely it is a very mild ferment and the vegetables have retained their crunch... I don't know why...

Fennel, Cauliflower & Pepper Lacto-Ferment - Made May 28/21

- most of a large zip-lock bag of chopped fennel

- 1/2 a med/large cauliflower chopped finely

- 1 small slice of pineapple chopped

- 10 slices of frozen cucumber diced

- 3 sweet red peppers chopped
- 1 med./large onion chopped

- 2 Tbsp of whole fennel seeds crushed lightly with a mortar and pestle 

- 2 cloves of garlic minced

- 4 full stems of sweet cicely with leaves & flowers finely chopped

- 2 cups of frozen chopped rhubarb

- 1/2 a small green cabbage (about 4" in diameter) 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 cupboard over my stove for 2 and 1/2 days, when I could see they were fermenting well, so I moved  them to the fridge to stabilize... 

Bean Lacto-Ferment - Made May 27/21

- 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

- 2 cloves of garlic minced

- 2 pieces of frozen squash - flesh diced & skin finely grated
- 2 med. red beets coarsely grated
- 1 cup of frozen chopped parsley

- a few stems of fresh sorrel & sweet cicely 

- 1 1/2 cups of frozen chopped rhubarb

- 4 leaves of green cabbage finely chopped

- 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  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 mason jars  filled to the shoulder and one 500 ml. mason jar filled a little more than half full.  They fermented VERY quickly, so I only left them in my cupboard over my stove for a day and a half... when I moved them to the fridge to stabilize and be eaten...