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...