Zucchini, Chard Stems and Apple Lacto Ferment - Made Oct 3/21

- 1 large zip-lock bag of frozen zucchini chopped

- 1 large zip-lock bag of frozen chopped chard stems

- 2 med. carrots coarsely grated

- 1  med./large onion finely diced

- 2 cloves of garlic minced

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

- 30 fresh sorrel leaves chopped

- 6 smallish leaves of green cabbage finely chopped

- 2 1/2 Tbsps Himalayan pink sea salt

I mixed everything together, then firmly packed it into 4 liter mason jars.  However, these were filled a little high (just above the shoulder) so I scooped out a large spoonful out of each jar and added this to a 125 ml. jar, filling it to about 1" from the rim... The other jars are now filled just to the shoulder, which should leave enough expansion room... I left them in my warm cupboard over my stove for about a week...  These fermented differently... Two of the jars fermented more quickly and were moved to the fridge before the week was up, but the other two were slower and were moved a little after a week.. The small jars always seem to ferment slower, so it was moved last.    They spent a little longer in the cupboard than usual.  I think because they started off SO cold and the weather is no longer hot, so the cupboard isn't quite so warm either... and  warmth REALLY makes a BIG difference!