Chard Stem, Rhubarb & Celery root (celeriac) Lacto-Ferment - made Apr. 4/22

 

- approx 2 cups of chopped  frozen rhubarb

- approx 2 cups of frozen wild Apples chopped
- 2  large zip-lock bags of frozen chopped chard stems

- 5 leaves of green cabbage  finely chopped

- 1 med/large celery root (celeriac) coarsely grated

- 1 med/large onion chopped

- approx. 2 cups of chopped frozen tree spinach from my garden

- 2 cloves of Garlic minced

- 2 Tbsp pink Himalayan salt

I began mixing everything together, however, when so much of this mix was frozen, for ease of mixing I separated it, using both of my 2 large glass bowls -  1/2 of the mix in each bowl... except for the cabbage.  I let the mix sit for a few hours to warm before adding the cabbage.  It was still COLD when I added the cabbage but clearly NOT frozen, so I transferred it to 4 liter mason jars, firmly packed to the shoulder.  When the mix starts SO cold it may take a little longer to ferment...   After 4 days covered by a cardboard box in front of a rad, I could see they were fermenting well, so I transferred them to the fridge to stabilize and be eaten.