Sweet Pepper, Celery Vegetable Medley Lacto-Ferment - Made Jul 15/24

 

- 1 large bunch of celery with leaves chopped

- 3 cups of frozen chopped cauliflower

- 1 sweet potato (my parents called them yams), coarsely grated

- 7 sweet orange, yellow & green peppers chopped

- 3 meal sized pieces of pumpkin - skin finely grated and flesh diced

- 1 1/2 cups of frozen chopped fennel leaves

- 20 sorrel leaves finely chopped

- 1 med. onion chopped

- 1 clove of garlic minced

- 4 leaves of green cabbage chopped finely

- 4 leaves of red cabbage chopped finely

- 3 Tbsp plus 1 tsp. Himalayan pink salt

I mixed everything together; then firmly packed it into 5 liter mason jars, filled to the shoulder and one partially filled 500 ml. jar. I think this has been my fastest ferment ever...  Probably due to the very hot humid weather we've been having. They sat beside my hot water heater for less than a day before it was clear they were fermenting well so I moved them to the fridge to stabilize and be eaten... 

Bean, Pea, Oats and Vegetable Lacto-Ferment - Made Jul. 10/24

- 1 1/4 cups of dried Speckled peas

- 1 1/2  cups of dried Black Turtle beans

- 2 cups Oat Groats

- 3/4 cup Oat Flakes

- 1 med. yellow cooking onion chopped

- 35 leaves and stems of sorel from my garden

- 2 carrots coarsely grated

- 1 med. chiogga beet coarsely grated

- 2 med. celery roots (celeriac) coarsely grated

- 2 meal sized pieces of frozen pumpkin - flesh diced and skin finely grated

- 3 cups of frozen chopped fennel

- 8 leaves of green cabbage chopped finely

- 4 Tbsp + 2 tsp. Himalayan pink salt

I cooked the bean/peas and  oats separately. using the same method as I did the last couple of times... which took a little over 1 hour for the peas and beans...  The oat groats and flakes I cooked for 1/2 an hour...  Since I also soaked the oats overnight they were softer and required almost constant stirring to keep them from sticking to the bottom of the pan and burning...  I mixed all of the other ingredients together except the cabbage. I then added the cooked bean/pea mix.  Although it was already a bit like a paste after running it through my food processor (which I did prior to cooking),  I did mash it a little to make it even more of a paste... and then the cooked oats were added to the mixture.  I added the cabbage last after the whole mix had cooled to just warm. The mix filled 7 liter mason jars firmly packed to the shoulder.. These fermented VERY rapidly! They spent just over a day by my hot water heater  for me to see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...