- 1 cup dried Pinto beans
- 1 cup dried Adzuki beans
- 1 1/4 cup Pot Barley
- 1 1/4 cup Pot Barley
- 3/4 cup Hulless Barley
- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up
- 1 med. yellow cooking onion chopped
- 1 small red onion chopped
- 6 smallish red beets coarsely grated
- 2 large cloves of garlic minced
- 2 meal sized pieces of squash- flesh diced and skin finely grated
- about 3 cups of chopped sorrel leaves from my garden
- 1 bunch of celery chopped
- 2 cups of finely chopped cauliflower
- what was left of a head of green cabbage (about 4" x 1")chopped finely
- 4 Tbsp Himalayan pink salt
This time I cooked the beans and barley separately... the beans for about 2 1/2 hours and the barley for 1 hour. I mixed all of the other ingredients together except the cabbage. I then added the cooked beans which I mashed to make a firm paste and the cooked barley to this mixture, adding the cabbage last after the whole mix had cooled to just warm. The mix filled 6 liter mason jars packed firmly just to the shoulder... After spending 5 days in my warm cupboard over my stove I could finally see they were fermenting well (it took longer than I expected for some reason) so I moved them to the fridge to stabilize and be eaten...
