Parsnip, Cauliflower, Celery & Yam Lacto-Ferment - made Sep 25/23

 

- 1 1/2 cups of frozen chopped chard stems

- 1 1/2 cups of frozen chopped rhubarb 

- 1/2 a head of cauliflower chopped
- 1 VERY large sweet potato (my parents called them yams), coarsely grated
- 2 med./small onions chopped

- 2 cloves of garlic minced

- 5 fairly large parsnips coarsely grated

- 1 bunch of celery with leaves chopped

- 4 leaves of horseradish & 6 sorrel leaves & stems from my garden finely chopped

- 1/2 of a 6 inch diameter green cabbage chopped finely

- 3 1/2 Tbsp Himalayan pink salt

This continues my BIG experiment...  I still have more of last year's parsnips to use up... I tasted the last batch and it seems to be OK, so I'm using more of them this way... I still have enough left for 1 more batch of something... so they're going to show up one last time.. some time soon...

For this time, I mixed everything together; then firmly packed it into 5 liter  mason jars, filled to a little below the shoulder. I left them in my warmish cupboard for 3 days, as I could see they were fermenting well, I transferred them to the fridge to stabilize and be eaten...