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...