- 8 med. wild apples chopped - approx 3 cups
- 1/2 a large zip/lock bag of frozen chopped fennel with leaves
- 1 large rutabaga coarsely grated
- 1 med./large carrot coarsely grated
- 40 chopped sorrel leaves with stems from my garden
- 1 med./large carrot coarsely grated
- 40 chopped sorrel leaves with stems from my garden
- 1 large onion chopped
- 2 Tbsp of whole fennel seeds crushed
- 2 Tbsp of whole fennel seeds crushed
- 3 small cloves of garlic minced
- 2 Tbsp Himalayan pink salt
- 2 large leaves of green cabbage chopped finely
I mixed everything together; then firmly packed it into 4 liter mason jars. They're filled a little lower than usual, to just below the shoulder. After 3 days in my "warm cupboard over my stove, I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...
