- 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...
No comments:
Post a Comment