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...