- 3/4 cup dried Speckled peas
- 3/4 cup dried Dwarf Grey Sugar peas
- 1 cup dried Green Split peas
- 3 pieces - each approx. 1 1/2" square - kombu crumbled
- 1 med./large onion diced
- 2 cloves of garlic minced
- 1/2 a med./large cauliflower chopped finely
- approx. 1 cup of chopped frozen parsley leaves
- 2 large horseradish leaves chopped finely
- approx. 2 cups of frozen chopped rhubarb
- 2 pieces of frozen squash - skin grated finely and flesh chopped finely
- 2 Tbsp. of Himalayan pink salt
- 5 leaves of green cabbage chopped finely
I cooked the peas together for about 3 hours, until they were soft & tender. before mashing them into a paste. I then added the rest of the ingredients, except the cabbage, to the pea paste, adding the cabbage last, after the mixture had cooled to just warm and NOT hot. I mixed everything together thoroughly and packed it into 3 liter and one 500 ml.mason jars filled to the shoulder. These fermented VERY quickly, spending only a little more than a day in the cupboard over my stove, so I moved them to the fridge to stabilize and be eaten at this point.
