- 2 1/2 cups of oat groats
- 1 1/4 cups of dried Oregon Giant peas
- 1 1/4 cups of dried Dwarf Grey Sugar peas
- 2 lbs. of frozen rutabaga chopped in the food processor
- 1 1/2 lbs. sweet potatoes (yams) chopped in the food processor
- 1 1/2 cups of frozen chard leaves
- 1 cup of frozen sorrel leaves
- 1 cup of frozen parsley leaves
- 1 small bunch of celery sliced
- 2 cups of frozen chopped rhubarb
- 1 1/2 liter jars of my last onion ferment
- 1 small green cabbage (3 lb.) chopped in the food processor
- 2 Tbsp. + 2 tsp. Himalayan pink salt Plus a little extra in each jar...
Again I soaked the peas and oats in hot water temperature water over night,,, then ran the peas through my food processor before adding both to my mix... NO COOKING required!!! The stainless steel bowls seemed to work fine for mixing last time so I've used them again... I've also used the onion ferment that I've had sitting waiting for me to eat them here in this mix... These included extra salt, so I thought I wouldn't need to add so much salt to this mix either... However, in the end, I got a little nervous that I'd miscalculated so before I put them in the fridge I sprinkled some salt on the top of each jar, mixing it in as best I could... Having cut out one meal entirely I'm using fewer ferments and I've also discovered that I prefer to add onions raw to my meals... I prefer the taste and I don't need to use so much, so I'm hardly eating these onion ferments at all... I'll use them up this way as long as this works... With everything mixed together it filled 10 liter mason jars packed firmly to just below the shoulder... This time I thought there wouldn't be enough water in the mix, but once they'd fermented they looked fine... Nonetheless, I will likely need to add a little more after they've rested there for about a month....
I left them covered on top of my hot water heater for just over a day... They were fermenting well, so I moved them to the fridge, to stabilize and be eaten... later...
