Onion & Leek Lacto-ferment - Made Sept 11/21 & again Sep 21/21

- 13 Med. onions diced

- 2 large leeks -  green & white parts chopped 

- the remainder of a green cabbage I've been using for awhile - about 3" in diameter chopped finely

- 2 Tbsp Himalayan pink salt

This is a new thing for me... Leeks and onions were both on sale so I have lots and I like both!  I usually add onions to my ferments and also to my meals,  Maybe I end up using this instead of the onions I cook with my meals... We'll see... I mixed it all together and then packed it into 3 liter mason jars and one 500 ml jar, all firmly packed to the shoulder...  These have fermented unbelievable quickly!!  They spent just over a day in the cupboard over my stove. At this point they were fermenting so well that they were threatening to overflow, so I moved them to the fridge  to stabilize and be eaten...

2nd Batch... made Sept. 21/21...

Although I haven't tested my 1st batch, I had more leeks than I could possibly use fresh and my freezers are too full to put more there, so I've done a 2nd batch...

- 6 med. onions diced

- 3 large leeks - green & white parts chopped

- 3 large leaves of green cabbage chopped finely

- 2 Tbsp + 1 tsp. Himalayan pink salt

I was guessing at the quantity and thought I'd have the same or a little more than before, so I used a little more salt.  However, I only had enough to fill 3 liter mason jars firmly packed to the shoulder.  Consequently this mix will be a little saltier than my last batch. This fermented VERY quickly... only lasting a day in my cupboard; so they are now resting comfortably in the fridge waiting to be eaten...