- 1 cup dried Speckled peas
- 3/4 cup of dried Adzuki beans
- 1 cup dried Black Turtle beans
- 2 cups Oat Groats
- 2 cups Oat Groats
- 3/4 cup Oat Flakes
- 2 med. yellow cooking onions chopped
- 1 1/2 cups of frozen chopped rhubarb
- 1 large red beet coarsely grated
- 1 large sweet potato (my parents called them yams), coarsely grated
- 8 stalks of celery chopped
- 1 1/2 cups approximately of frozen chopped sorrel from my garden
- a small green cabbage (what is left of one I've been using for awhile) chopped finely
- 4 Tbsp + 2 tsp. Himalayan pink salt
I cooked the beans/peas and oats separately. a little differently this time... Again, I tried to reduce my cooking time and therefore my use of electricity by soaking the peas and beans overnight first and then chopping them in my food processor before cooking them .. SO... I ended up cooking them for just over 1 hour, which is a substantial reduction from my previous 2 1/2 - 3 hour cooking time.... so I'll be doing this again in the future... The oat groats I cooked for 3/4 of an hour, adding the flakes for the last 20 minutes of cooking time... I mixed all of the other ingredients together except the cabbage. I then added the cooked bean/pea mix which was already a bit like a paste so I didn't have to mash it... (another saving with my new method). I then added the cooked oats to this mixture, adding the cabbage last after the whole mix had cooled to just warm. The mix filled 7 liter mason jars firmly packed to the shoulder.. After only a day and a half beside my hot water heater I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...
I use these oat/bean/pea combination ferments along with some yogurt and fresh fruit , a few nuts or seeds, a little kombu seaweed and some powders such as spirulina, chlorella and ashwagandha for my breakfasts... It makes a light, small but VERY nourishing feeling meal to start my day...
