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...