Bean Lacto-Ferment - Made Sept. 17/21

 

- 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 leek green & white parts chopped

- 2 cloves of garlic minced

- 5 stalks of celery chopped
- 1 large red beet coarsely grated
- 1 leaf of horseradish chopped finely

- 30 leaves of fresh sorrel chopped finely

- 10 "wild" apples cored and chopped

- 3 large leaves of green cabbage finely chopped

- 2 Tbsp. plus 1 tsp. 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 four 1 liter mason jars  filled just above the shoulder.  They're a little full, but I think they'll be OK...   They weren't OK... after only a day and a half the mixture was exploding out of the jars... so I removed the excess, filling a 500 ml. jar a little more than half full... and then moved all of them to the fridge to stabilize and be eaten...