Red Cabbage, Celery, Zucchini & Carrot Lacto-ferment - Made Nov. 8/23

- 1 small head of red cabbage (about 5" in diameter) chopped finely

- 1/2 a large zip-lock bag of frozen Italian style zucchini chopped

- 15 sorrel leaves & stems from my garden chopped

- approx. 1 cup of frozen chard leaves chopped

- 1 1/2  bunches of celery with leaves chopped

- 1 med./large onion chopped

- 2 cloves of garlic minced

- 3 med. carrots coarsely grated
- approx. 2 cups of  frozen chopped rhubarb

- 3 Tbsp. Himalayan pink salt

I mixed everything together in my largest glass bowl.  After stirring it well, I transferred it to 4 liter  & one 750 ml. mason jars, firmly packed to the shoulder.   I left them by my hot water heater for 3 days... At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...