Parsnip, Beet & Zucchini Lacto-Ferment - Made Dec 23/23

 

- approx. 2 cups of frozen chopped rhubarb

- approx. 1 1/2 cups of frozen chopped tree spinach from my garden 

- 4 very large parsnips coarsely grated

- 2 large red beets coarsely grated

- 1 large onion finely diced

- 1 clove of garlic minced

- a large zip-lock bag of frozen zucchini slices chopped
- a small green cabbage (about 5" in diameter) chopped finely

- 2  Tbsp .+ 2 tsp.  Himalayan pink salt

I mixed everything together, then packed it into 4 liter mason jars, firmly packed to the shoulder.  I  left them beside my hot water heater for 3 days. I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...