Parsnip, Beet & Zucchini Lacto-Ferment - Made Dec 23/23

 

- approx. 2 cups of frozen chopped rhubarb

- approx. 1 1/2 cups of frozen chopped tree spinach from my garden 

- 4 very large parsnips coarsely grated

- 2 large red beets coarsely grated

- 1 large onion finely diced

- 1 clove of garlic minced

- a large zip-lock bag of frozen zucchini slices chopped
- a small green cabbage (about 5" in diameter) chopped finely

- 2  Tbsp .+ 2 tsp.  Himalayan pink salt

I mixed everything together, then packed it into 4 liter mason jars, firmly packed to the shoulder.  I  left them beside my hot water heater for 3 days. I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...

Red Cabbage, Celery, Zucchini & Carrot Lacto-ferment - Made Nov. 8/23

- 1 small head of red cabbage (about 5" in diameter) chopped finely

- 1/2 a large zip-lock bag of frozen Italian style zucchini chopped

- 15 sorrel leaves & stems from my garden chopped

- approx. 1 cup of frozen chard leaves chopped

- 1 1/2  bunches of celery with leaves chopped

- 1 med./large onion chopped

- 2 cloves of garlic minced

- 3 med. carrots coarsely grated
- approx. 2 cups of  frozen chopped rhubarb

- 3 Tbsp. Himalayan pink salt

I mixed everything together in my largest glass bowl.  After stirring it well, I transferred it to 4 liter  & one 750 ml. mason jars, firmly packed to the shoulder.   I left them by my hot water heater for 3 days... At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...

Yam, Cauliflower & Red Cabbage Lacto-Ferment - Made Oct 27/23

- 4 leaves of red cabbage chopped finely

- 1 leaf of green cabbage chopped finely

- 1 1/2 cups of frozen zucchini chopped

- 2 med. onions chopped

- 2 cloves of garlic minced
- 1 1/2 cups of frozen chopped rhubarb

- 3 large sweet potatoes (my parents called them yams), shredded

- 6" diameter head of cauliflower chopped finely

- 18 sorrel leaves with stems from my garden chopped

- stems & leaves from about 20 kohlrabi chopped 

- 3 3/4 Tbsp. Himalayan pink salt

Using both of my large glass bowls, I was able to mix everything together.  After stirring it well, I let it sit for a few minutes to warm, before transferring it to 5 liter mason jars, firmly packed to the shoulder.  I left them in a warm corner by my hot water heater for only 2 days before I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten.... 

Bean/Pea, Oat Lacto-Ferment - made Oct 9/23

 

- 3/4 cup dried Black-eyed peas

- 1 cup of dried Adzuki beans

- 1 cup dried Black turtle beans
- 2 cups Oat Groats

- 3/4 cup Oat Flakes

- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up

- 2 med. yellow cooking onions chopped

- 2 cloves of garlic minced

- 2 cups of frozen  chopped rhubarb

- 1 1/2 cups of frozen chopped chard stems

- 3 med. red beets coarsely grated

- 1 large sweet potato (my parents called them yams), coarsely grated

- 7 parsnips coarsely grated - the last of my old ones...

- 5 smallish horseradish leaves from my garden chopped

- 12 sorrel leaves & stems from my garden chopped

- 8 leaves of green cabbage chopped finely

- 5 Tbsp Himalayan pink salt

I cooked the beans/peas and  oats separately... the 2 kinds of beans for about 2 1/2 hours, adding the black-eyed peas for the last 1 hour of cooking time and the oat groats for 1 hour, adding the flakes for the last 20 minutes of cooking time...  I mixed all of the other ingredients together except the cabbage. I then added the cooked bean/pea mix which I forgot to mash to a paste this time (so we'll see how it is this way) and the cooked oats to this mixture,  adding the cabbage last after the whole mix had cooled to just warm. The mix filled 7 liter mason jars firmly packed to the shoulder...I left them in my warmish cupboard for only 1 1/2 days... As I could see they were fermenting well, I moved them to the fridge to stabilize and be eaten...

 

Onion & Leek Lacto-Ferment - Made Oct 2/23

 

- 35 med./small onions diced

-  4 large leeks -  green & white parts chopped 

-  1 1/2 cups of chopped frozen rhubarb

-  1 /12 cups chopped frozen chard stems

-  a bunch of red meat radish leaves chopped finely

-  8 leaves of red cabbage 

-  5 Tbsp Himalayan pink salt

I've made an onion/leek mix each fall for a few years.  I use it in the spring, when onions are expensive and don't keep well and like it VERY much... so I'm doing it again this year... However, we've had a VERY wet summer and as I'm peeling the onions, I discover many are already going bad.  This year the fall ones are already how I would expect them to be in the spring.  I therefore, don't think they will keep very well at all... so I've done an extra big batch of fermented ones... 

I mixed it all together and then packed it into 8 liter mason jars firmly packed to the shoulder...  After only 2 days in my warmish cupboard I could see they were fermenting well ,so I moved them to the fridge  to stabilize and be eaten...

Parsnip, Cauliflower, Celery & Yam Lacto-Ferment - made Sep 25/23

 

- 1 1/2 cups of frozen chopped chard stems

- 1 1/2 cups of frozen chopped rhubarb 

- 1/2 a head of cauliflower chopped
- 1 VERY large sweet potato (my parents called them yams), coarsely grated
- 2 med./small onions chopped

- 2 cloves of garlic minced

- 5 fairly large parsnips coarsely grated

- 1 bunch of celery with leaves chopped

- 4 leaves of horseradish & 6 sorrel leaves & stems from my garden finely chopped

- 1/2 of a 6 inch diameter green cabbage chopped finely

- 3 1/2 Tbsp Himalayan pink salt

This continues my BIG experiment...  I still have more of last year's parsnips to use up... I tasted the last batch and it seems to be OK, so I'm using more of them this way... I still have enough left for 1 more batch of something... so they're going to show up one last time.. some time soon...

For this time, I mixed everything together; then firmly packed it into 5 liter  mason jars, filled to a little below the shoulder. I left them in my warmish cupboard for 3 days, as I could see they were fermenting well, I transferred them to the fridge to stabilize and be eaten... 

Parsnip, Cauliflower, Carrot Lacto-Ferment - Made Sep 21/23

 

- 1 1/2 cups of frozen chopped chard stems

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

- 1/2 a head of cauliflower chopped
- 3 large carrots coarsely grated
- 2 med./small onions chopped

- 2 cloves of garlic minced

- 5 parsnips coarsely grated

- about 2/3 of a cup of pumpkin (squash) pulp minced

- 4 leaves of horseradish & a small bunch of parsley from my garden finely chopped

- 1/2 of a 6 inch diameter green cabbage chopped finely

- 3 Tbsp Himalayan pink salt

This is a BIG experiment...  The parsnips are last years stock and far too strongly flavored for me to digest when I use them in my meals.  I'm hoping that once they are fermented and therefore partially digested that I'll be able to digest them myself... The horseradish is also experimental... It isn't growing so well in my new garden.  We've had a wetter than normal summer and I think it's being attacked by a fungus that likes these leaves.  I'm eating them fresh anyway and they seem to be OK... but I'm not sure if they will be OK in a ferment...  I HATE to throw out food... so we'll see how this works... Maybe I've just wasted a lot of what would have been good food, trying to make use of these questionable ingredients..  

In any case, I've mixed everything together; then firmly packed it into 4 liter & one 500 ml. mason jars, filled to the shoulder. I left them in my warmish cupboard for 3 days.   They were fermenting well, so I  transferred them to the fridge to stabilize and be eaten...  I gave them a taste too... and they seem to be OK... so I think I haven't wasted any food with this experiment...

Pepper, Fennel, Parsnip Lacto-Ferment - Made Aug 19/23

- 3 large parsnips coarsely grated

- 3 meal-sized pieces of frozen squash - flesh chopped & skin grated finely 

- 1 large onion chopped

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

- 1 large green bell pepper chopped 

- 2 cloves of garlic minced

- 1 1/2 cups of chopped frozen rhubarb

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

- 2 Tbsp of fennel seeds

- a small bunch of fresh parsley leaves from my garden

- about 3 cups of frozen chard leaves & stems in equal quantities

- 4 large leaves of green cabbage chopped finely

- 3 Tbsp  Himalayan pink salt

I mixed everything together; then firmly packed it into 4 liter and one 750 ml mason jars filled to the shoulder. I was worried the cupboard in my new apartment (which is no longer over my stove) wouldn't be warm enough with the cool August we're having... but I guess it's going to be warm enough as these only stayed there for 2 days in spite of how COLD they were  when they began their process. Since they were fermenting briskly, they've now been moved to the fridge to stabilize and be eaten...  

Pea, Bean & Oats Lacto-Ferment - Made Aug 12/23

 

- 1  cup dried Speckled Peas

- 1/2 cup of dried Adzuki Beans

- 1 1/4 cups dried Black-eyed Peas
- 2 cups Oat Groats

- 3/4 cup Oat Flakes

- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up

- 1 med. yellow cooking onion chopped

- 2 cloves of garlic minced

- 2 meal-sized pieces of frozen squash - flesh chopped & skin grated finely

- about 1 cup of chopped frozen chard leaves from my garden

- 5 stalks of parsley leaves from my garden

- 1 orange cauliflower chopped finely

- 2 cups of frozen chard stems

- 2 cups chopped frozen rhubarb

- 1/2 a cucumber diced

- 7 leaves of green cabbage chopped finely

- 4 1/2 Tbsp Himalayan pink salt

I cooked the peas with the beans, but  the oats separately... the peas & beans for about 2 1/2 hours and the oat groats for 1 hour, adding the flakes for the last 20 minutes of cooking time...  I mixed all of the other ingredients together except the cabbage. I then added the cooked pea/bean mix which I mashed to make a firm paste and the cooked oats 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...I left them in a cupboard for only 1 1/2 days.  At this point, I could see they were fermenting well, so Il moved them to the fridge to stabilize and be eaten...

 

Bean/Pea & Oat Lacto-Ferment - Made May 13/23

- 1  cup dried Black-eyed peas

- 1/2 cup of dried Adzuki beans

- 1 1/4 cups dried Black turtle beans
- 2 cups Oat Groats

- 3/4 cup Oat Flakes

- 4 small pieces (approx. 1 1/2" by 1") of sugar kelp seaweed broken up

- 2 med. yellow cooking onions chopped

- about 3 cups of chopped frozen sorrel leaves & stems from my garden

- about 1 cup of chopped frozen parsley leaves from my garden

- 3 med.  red beets coarsely grated

- 2 cups of frozen chard stems

- 5 carrots coarsely grated

- 1 small red cabbage about 3 1//2" in diameter chopped finely

- 3 leaves of green cabbage chopped finely

- 4 1/2 Tbsp Himalayan pink salt

I cooked the beans/peas and  oats separately... the 2 kinds of beans for about 2 1/2 hours, adding the black-eyed peas for the last 1 1/4 hours of cooking time and the oat groats for 1 hour, adding the flakes for the last 20 minutes of cooking time...  I mixed all of the other ingredients together except the cabbage. I then added the cooked bean/pea mix which I mashed to make a firm paste and the cooked oats 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...I left them in my warm cupboard over my stove for 2 days, at which point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...

 

Parsnip, Beet, Cucumber & Red Cabbage Lacto-Ferment - Made Mar 9/23

- approx. 3 cups of frozen chopped sorrel leaves & stems from my garden

- approx. 1 1/2 cups of frozen fennel and callaloo stems from my garden 

- 3 very large parsnips coarsely grated

- 1 large gold beet coarsely grated

- 1 med/large onion finely diced

- 1 clove of garlic minced

- Most of a large zip-lock bag of frozen cucumber slices chopped
- 1/2 a red cabbage (about 5" in diameter) chopped finely

- 2  Tbsp + 2 tsp. Himalayan pink salt

I mixed everything together, then packed it into 4 liter mason jars, firmly packed to the shoulder.  These spent only 2 days covered by cardboard boxes in front of a rad.  At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...

Bean & Oat Lacto-Ferment - made Feb 15/23

 

- 1 1/4 cups dried Pinto beans

- 1 1/2 cups dried Adzuki beans
- 2 cups Oat Groats

- 3/4 cup Oat Flakes

- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up

- 2 med. yellow cooking onions chopped

- about 3 cups of chopped frozen sorrel leaves & stems from my garden

- about 1 cup of chopped frozen parsley leaves from my garden

- 3 med.  red beets coarsely grated

- 1 clove of garlic minced

- 1/2 a large zip-lock bag of frozen zucchini diced

- 1 carrot coarsely grated

- 2 med. rutabaga coarsely grated

- 10 leaves of green cabbage chopped finely

- 4 Tbsp + 2 tsp. Himalayan pink salt

I cooked the beans and  oats separately... the beans for about 2 1/2 hours and the oat groats for 1 hour, adding the flakes for the last 20 minutes of cooking time...  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 oats to this mixture,  adding the cabbage last after the whole mix had cooled to just warm. The mix filled 7 liter mason jars packed firmly just to the shoulder...I left them covered by cardboard boxes in front of one of my rads for 2 days... Then I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...