Yam, Cauliflower & Red Cabbage Lacto-Ferment - Made Oct 27/23

- 4 leaves of red cabbage chopped finely

- 1 leaf of green cabbage chopped finely

- 1 1/2 cups of frozen zucchini chopped

- 2 med. onions chopped

- 2 cloves of garlic minced
- 1 1/2 cups of frozen chopped rhubarb

- 3 large sweet potatoes (my parents called them yams), shredded

- 6" diameter head of cauliflower chopped finely

- 18 sorrel leaves with stems from my garden chopped

- stems & leaves from about 20 kohlrabi chopped 

- 3 3/4 Tbsp. Himalayan pink salt

Using both of my large glass bowls, I was able to mix everything together.  After stirring it well, I let it sit for a few minutes to warm, before transferring it to 5 liter mason jars, firmly packed to the shoulder.  I left them in a warm corner by my hot water heater for only 2 days before I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten.... 

Bean/Pea, Oat Lacto-Ferment - made Oct 9/23

 

- 3/4 cup dried Black-eyed peas

- 1 cup of dried Adzuki beans

- 1 cup dried Black turtle beans
- 2 cups Oat Groats

- 3/4 cup Oat Flakes

- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up

- 2 med. yellow cooking onions chopped

- 2 cloves of garlic minced

- 2 cups of frozen  chopped rhubarb

- 1 1/2 cups of frozen chopped chard stems

- 3 med. red beets coarsely grated

- 1 large sweet potato (my parents called them yams), coarsely grated

- 7 parsnips coarsely grated - the last of my old ones...

- 5 smallish horseradish leaves from my garden chopped

- 12 sorrel leaves & stems from my garden chopped

- 8 leaves of green cabbage chopped finely

- 5 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 hour 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 forgot to mash to a paste this time (so we'll see how it is this way) and the cooked oats to this mixture,  adding the cabbage last after the whole mix had cooled to just warm. The mix filled 7 liter mason jars firmly packed to the shoulder...I left them in my warmish cupboard for only 1 1/2 days... As I could see they were fermenting well, I moved them to the fridge to stabilize and be eaten...

 

Onion & Leek Lacto-Ferment - Made Oct 2/23

 

- 35 med./small onions diced

-  4 large leeks -  green & white parts chopped 

-  1 1/2 cups of chopped frozen rhubarb

-  1 /12 cups chopped frozen chard stems

-  a bunch of red meat radish leaves chopped finely

-  8 leaves of red cabbage 

-  5 Tbsp Himalayan pink salt

I've made an onion/leek mix each fall for a few years.  I use it in the spring, when onions are expensive and don't keep well and like it VERY much... so I'm doing it again this year... However, we've had a VERY wet summer and as I'm peeling the onions, I discover many are already going bad.  This year the fall ones are already how I would expect them to be in the spring.  I therefore, don't think they will keep very well at all... so I've done an extra big batch of fermented ones... 

I mixed it all together and then packed it into 8 liter mason jars firmly packed to the shoulder...  After only 2 days in my warmish cupboard I could see they were fermenting well ,so I moved them to the fridge  to stabilize and be eaten...