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...