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....