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...