Peas, Tomato, Celeriac & Rutabaga Lacto-Ferment - Done Jan 10/17

- 1/2 cup dried whole green peas
- 1/2 cup dried whole yellow peas
- 3/4 cup dried speckled peas

- 1 Tbsp  of green lentils

- 1 Tbsp of green split peas

- 1 Tbsp of yellow split peas

- 1 med.  onion diced

- 2 cloves of garlic minced

- 1 cup of frozen green cherry tomatoes quartered

- 1/2 a small celery root (celeriac) grated
- 1 1/2"piece of rutabaga grated

- about 1/4 of a green cabbage (about 6" in diameter) chopped finely

- 1 Tbsp. sea salt

This pea  mixture is quite different from my others as it contains more vegetables... Also since cabbage is a major ingredient, and the mixture starts off warm, I'm trying it without the addition of a starter...

I cooked the whole peas for almost 3 hours, adding the lentils and split peas for the last 1 1/2 hours also adding 1/2 of the onion for the last 1/2 hour of cooking time.  After they'd been cooked until there was only a little water left and they were tender, I mashed them together.  I mixed the rest of the ingredients together and then added the pea mixture once it had cooled a little. I mixed it all together and packed it into 2 liter & a 500 ml. mason jars  filled to the shoulder; then left them in the cupboard for 4 days, before putting them in the fridge...

Cabbage, Green Tomato & Radish Lacto-Ferment - made Jan 3/17

- 1 med head of green cabbage (about 6" in diameter) chopped finely

- 5 pieces of frozen atlantic giant pumpkin (squash) chopped (approx. 2   cups) This kind of pumpkin is very meaty, juicy & mild flavored a litttle like zucchini...

- 1 med/large onion chopped

- 2 cloves of garlic minced

- about 3 cups of frozen green cherry tomatoes chopped  in quarters
- 10 med red meat radishes coarsely grated

- 1 1/2 Tbsp sea salt

I mixed everything together; in my 2 glass bowls,  mashing it down best I could, then I let it sit for a few minutes to warm, before transferring it to 4 liter mason jars, firmly packed to a little above the shoulder.  They're filled a little high, so I did have to drain off a little of the liquid as they fermented... I left them in the cupboard for 4 days, then  put them in the fridge to stabilize... Again, I think, due to the cool cupboard and the COLD ingredients this was a little slow to ferment...

Corn & Green Tomatoes Lacto-Ferment - Made Oct. 22, 2016

- 1/2 of a large zip-lock bag of frozen non-organic corn

- 6 stalks of non-organic celery chopped

- approx 3 cups of chopped green cherry tomatoes

- 1  1/4" slice of green cabbage (about 4" in diameter) chopped finely
- 6 slices of frozen cucumber diced
- 1 small chiogga beet (1 1/2" in diameter) coarsely grated

- 1 medium/large non-organic onion diced

- 2 cloves of  garlic minced

- 1 1/2 Tbsp  sea salt

I stirred everything together, letting it warm up before bottling... This made enough to fill 3  liter mason jars firmly packed to the shoulder.   I left them in the cupboard for 4 days and then refrigerated prior to moving them to the basement...   This ferment was very juicy, so I drained off about 1 cup of liquid from all three jars after they'd fermented for a couple of days... I/ll use the liquid as a starter or to replace vinegar in a salad dressing...

A Note:
I usually add a starter with my corn ferments, but this time I'm trying it with just the addition of the cabbage...  We'll see...  An Update: The cabbage ends up being enough -- The batch has fermented  very well without the starter.. 

Cabbage & Green Tomatoes Lacto-Ferment - Made Oct 18/16

This summer was HOT and DRY, but seems to have provided tomatoes with ideal growing conditions...  My two small plants have exceeded my wildest dreams...  I've been eating their small, delicious ripe fruits for breakfast, lunch and dinner for months now.  We've been lucky too, to not have had a frost until well into October, so the season has been extended.  Although frost has now claimed the vines,  I'm still picking  the occasional ripe tomato...  There are TONS of green ones too, and since I like to use as much of what is sent as I can, I've decided to try using the green tomatoes in ferments...  This is my first try.  I've never done a ferment with tomatoes before, so we'll see how it turns out...

- 1 head of green & red savoy cabbage (about 6" in diameter) chopped finely

(This kind of savoy cabbage is similar in texture to the regular cabbage and NOT like the regular green savoy cabbage, which is softer and more tender ...

- about 1/3 of a 4" diameter red cabbage finely chopped-

 -1 large chiogga beet coarsely grated

- 1 med/large non-organic onion chopped

- 2 cloves of garlic minced

- approx. 3 cups of chopped green cherry tomatoes 

- 1 rounded Tbsp sea salt

I mixed everything together; completely filling my  large glass bowl.  I mashed it down best I could then I let it sit for a few minutes, before transferring it to 3 liter and one 500 ml mason jars, firmly packed to the shoulder.  After only 1 day they were exploding out of the jars, so I drained off a total of about 1 cup of liquid from all  3 jars, which I put in a separate jar to use as a starter and then put all the jars back in the cupboard. I tasted some when I drained off the liquid and already it tastes very good...so I'm sure I'll enjoying eating this one... Although it  fermented VERY well, I've still left all the jars in the warm cupboard for the full 3 days before moving them to the fridge to stabilize...