- approx. 1 1/2 cups of chopped frozen rhubarb
- 3 good sized daikon radishes coarsely grated
- 2 carrots coarsely grated
- 3 med/small chiogga beets coarsely grated
- 1/2 a large zip-lock bag of chopped frozen fennel from my garden
- 1 small green cabbage finely chopped (what's left of one I've been using for awhile)
- 3 smallish onions diced
- 1 garlic clove minced
- 1 garlic clove minced
- 1 large celery root (celeriac) coarsely grated
- 1/2 a large zip-lock bag of frozen chopped arugula (leafy greens) (approx. 1 1/2 cups)
- 3 Tbsp of Himalayan pink salt
I mixed everything together... filling 4 liter mason jars firmly packed to the shoulder. I left them beside my hot water heater for 2 days when I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...
