- 1 1/4 cups dried Pinto beans
- 1 1/2 cups dried Adzuki beans
- 2 cups Oat Groats
- 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...
