- 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...
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