Pea & Oats Lacto-ferment - Made Mar 3/22

 

- 2 cups dried Split Green Peas - well they were supposed to be green, but arrived with a lot of  yellow mixed in... so they've obviously been exposed to a lot of light...  I thought they might be old, so I'd try using them this way... rather than using them for soup as I'd planned...
- 1 1/2 cups Oat Groats

- 1/2 cup rolled oats

- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up

- 1 med. onion chopped

- 2 cloves of garlic minced

- 4 small pieces of frozen squash - skin grated finely and flesh diced finely

- about 1 1/2 cups of chopped frozen chard stems from my garden

- about 1 cup of frozen chopped tree spinach leaves from my garden

- 10  - 1/2" slices of frozen cucumber chopped

- 1 1/2 cups of chopped frozen rhubarb

- 3 leaves of green cabbage chopped finely

- 2  1/2 Tbsp Himalayan pink salt

I  cooked the peas and oats for about 1 1/4 hours, adding the rolled oats for the last 20 minutes of cooking.    When they were  soft, I mixed both together making a fairly firm paste.   The kombu was mixed with the rest of the ingredients and except for the cabbage these were all added to the pea/oat mix when it had cooled a little .  I added the cabbage  last when the mixture was just warm (NOT hot).  After mixing it well, I packed it into three one liter and  one 500 ml. mason jars filled to the shoulder .  I left them covered by a cardboard box in front of a rad as my "warm" cupboard over my stove isn't so warm these days, for 3 days.  At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...