- 1 1/2 cups dried Dwarf Grey Sugar Peas
- 1 1/2 cups dried Adzuki beans
- 3 cups Hulless Oat Groats
- 1 large zip-lock bag of frozen sliced cucumber chopped
- 1 large zip lock bag of frozen purple daikon radish chopped in the food processor
- 7 green sweet peppers chopped
- most of a large zip lock bag of frozen gold beets chopped in the food processor
- 2 cups of chopped frozen sorrel stems from my garden
- 15 fresh sorrel leaves and stems from my garden chopped
- 2 cups of chopped frozen fennel leaves from my garden
- 1 cup of chopped frozen parsley leaves from my garden
- 1 cup of chopped frozen chopped rhubarb
- 4 cloves of garlic minced
- 1 green cabbage (3 lb.) chopped in the food processor
- 4 Tbsp Himalayan pink salt
As usual, I worked with the peas/beans and oats separately.... I've also continued to reduce my cooking time and therefore my use of electricity by soaking the beans, peas and oats overnight in hot tap temperature water and then chopping the beans & peas in my food processor... I soaked the peas and beans together and the oats separately... and I didn't need to do anything further to the oats... They were soft enough to use just as they were... I also used my food processor to chop the cabbage and beets ... I then mixed everything together, filling 11 liter mason jars packed firmly to the shoulder... These fermented even quicker than my last batch... I left these covered on top of my hot water heater for ONLY 17 hours before they were EXPLODING out of their jars... so I moved them to the fridge to stabilize and be eaten... later...
