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...