Squash, Zucchini, Rutabaga & Apple Lacto-ferment - Made Jan 6/22

 

- 5 smallish leaves of green cabbage chopped finely

- 1/2 a large zip-lock bag of frozen zucchini chopped
- 1 1/2 cups (approximately) of frozen chopped rhubarb

- 2 smallish cooking onions chopped

- 1 large clove of garlic minced
- 1 1/2 cups (approximately) of frozen chopped tree spinach

- 2 cups of chopped apples
- 2 med./small rutabaga coarsely grated
- 4 meal sized pieces of frozen winter squash flesh chopped and skin grated finely
- 2 Tbsp.  Himalayan pink salt plus 1/8 tsp. sprinkled on the top of each jar

I mixed everything together except the cabbage and then let it sit for a couple of hours to warm up... . When it had warmed a little, I added the cabbage & stirred everything well.  Then I transferred the mixture to 3 liter & one 750 ml. mason jars, firmly packed to the shoulder.  After filling the jars I sprinkled the extra 1/8 tsp of salt on top of each jar.  I think they may ferment slowly as they start their fermenting process already quite cold from all the frozen ingredients and this is a precaution to keep mold from forming...  I left them covered by a cardboard box in front of one of my rads (my "warm" cupboard over my stove is no longer SO warm) for only 2 1/2 days.  At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...