- 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...
No comments:
Post a Comment