Carrot, Apple & Sorrel Lacto-Ferment - Made Sept 27/22

 

- 5 to 6 cups of cored and chopped "wild" apples

- 5 leaves of green cabbage finely chopped

- 1 med./large onion diced
- 2 cloves of garlic minced
- 40 sorrel leaves and stems from my garden

- 8 med./large carrots coarsely grated
- 4 med./small Horseradish leaves chopped finely

- 2 Tbsp of Himalayan pink salt

I mixed everything together... It fills 4 liter mason jars firmly packed to the shoulder.  After 4 days in my "warmish" cupboard over my stove, they were fermenting well, so I moved them to the fridge to stabilize and be eaten...