Pepper, Celery, Apple & Leek Lacto-Ferment - Made Sept. 6/21

 

- 1 large bunch of celery chopped

-  green part of 1 large leek chopped

- 20 small/med. "wild" apples cored and chopped

- 8 sweet red, orange & yellow peppers chopped

- 2 cloves of garlic minced

- 14 sorrel leaves finely chopped

- 1 1/2 cups of frozen chopped rhubarb

- 4 leaves of green cabbage chopped finely

- 2 1/2 Tbsp Himalayan pink salt

I mixed everything together; then firmly packed it into 4 liter mason jars and one 500 ml jar, filled to the shoulder. These spent less than 2 days in my cupboard over my stove.  At this point I could see they were fermenting well, so I moved  them to the fridge to stabilize...