- 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...
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