- 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
- 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...
