Yam, Beet Apple, Cucumber Lacto-Ferment - Made Dec 10/22

 

- 1/2 a large zip-lock bag of chopped frozen sorrel leaves & stems

- 2 med. sweet potatoes (my parents called them yams), coarsely grated

- approx. 1 1/2 cups of finely chopped frozen sliced yams

- 1/2 a green cabbage (about 6" in diameter) finely chopped

- 1 large onion diced
- 2 cloves of garlic minced
- 2 med. red beets coarsely grated

- 1/2 a large zip-lock bag of frozen sliced cucumber chopped

- approx. 3 cups of "wild" apples cored and chopped

- 2 Tbsp of Himalayan pink salt

I mixed everything together... It  filled 4 liter mason jars firmly packed to the shoulder.  I left them loosely covered  by a cardboard box in front of a rad for 3 1/2 days.  At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten.

Pepper, Fennel, Carrot & Rutabaga Lacto-Ferment - Made Dec. 3/22

 

- 2 large carrots coarsely grated

- 2 med. rutabaga coarsely grated

- 1 large onion chopped

- approx. 3 cups of cored & chopped frozen "wild" apples

- 1/2 a large zip-lock bag of chopped frozen orange & yellow sweet peppers 

- 2 cloves of garlic minced

- 1/2 a large zip-lock bag of chopped frozen sorrel leaves & stems

- 1/2 a large zip-lock bag of chopped frozen fennel bulbs & leaves

- 1/2 cup desiccated coconut

- 1/2 of a small green cabbage about 5" in diameter chopped finely

- 2 Tbsp + 2 tsp. Himalayan pink salt

I mixed everything together; then firmly packed it into 5 liter mason jars  filled to the shoulder. I'll leave these either in my cupboard over my stove or covered in front of a rad.., I ended up leaving them in front of a rad as my cupboard was clearly not warm enough especially as the mix was already SO cold from all the frozen ingredients...  After 4 days I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...