Bean, Pea, Oat & Vegetable Lacto-Ferment - Made Feb. 24/26

- 2 1/2 cups of oat groats

- 1 1/4 cups of dried speckled peas

- 1 1/4 cups of dried black turtle beans

- 3 cloves of garlic minced

- 1 cup of frozen beet leaves

- 2 med. sweet potatoes (yams) coarsely grated

- 1 1/4 lb. of sliced frozen chiogga beets chopped in the food processor

- 1 cup of frozen sorrel leaves 

- 1 cup of frozen parsley leaves

- 1 3/4 lbs. of frozen sliced cucumber diced

- 2 cups of frozen chopped rhubarb 

- 1 small green cabbage (3 lb.) chopped in the food processor

- 3 Tbsp Himalayan pink salt

I'm trying something a little different this time...  I was needing another large glass bowl... However, I was also finding them VERY heavy to work with... so I checked on the Internet and discovered that although ferments don't do well with metal, they said it was OK to do the initial mix in a stainless steel bowl... so I bought three 6 quart stainless steel bowls and I'm using these to do my initial mixing... I'll mix everything together and add the salt just before I put the mix in the jars, so it has very little contact with the metal... We'll see... Like the last few times, I tried to reduce my cooking time and therefore my use of electricity by soaking the  peas & beans overnight first and then chopping them in my food processor... I completely covered them with hot tap  temperature water which cooled as they soaked overnight... I  also soaked the oat groats over night using the same quantity and temperature of water as for the peas & beans... The oat mix was then soft enough to use without needing to be cooked or processed at all.  It seems  I can omit cooking entirely...  I then mixed everything together, filling 8 liter mason jars packed firmly to the shoulder...  This uses even a little less salt than my last mix, but it tastes salty enough... maybe I don't really need more than 1 tsp. of salt per liter... We'll see as I go along...  Like the last time there's enough water in the mix for the initial ferment. I thought like the last time, it might be too much once they started fermenting... but it wasn't, so if they need extra liquid later I'll just add a little water to top them up after they've fermented for about a month... If they need it...

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... 

Oat, Pea, Parsnip, Cucumber Lacto-Ferment - Made Jan 22/26

 

- 2 1/4  cups Oat Groats

- 1 cup of dried speckled peas

- 1 1/4 cups of dried oregon giant peas

- 1/2 a large zip lock bag of frozen chopped leeks

- 2 cups of frozen fennel leaves

- 2 lbs. of frozen parsnip chopped in the food processor

- 1 cup of frozen sorrel leaves 

- 1 cup of frozen parsley leaves

- 1 3/4 lbs. of frozen sliced cucumber diced

- 2 cups of frozen chopped rhubarb 

- 1 small green cabbage (2 lb.) chopped finely

- 3 Tbsp Himalayan pink salt

I like these legume and grain vegetable ferments so well, I've decided to make most of my ferments with this kind of base...

Like the last few times, I tried to reduce my cooking time and therefore my use of electricity by soaking the  peas overnight first and then chopping them in my food processor... I completely covered them with hot tap  temperature water which cooled as they soaked overnight... I  also soaked the oat groats over night using the same quantity and temperature of water as for the peas... The oat mix was then soft enough to use without needing to be cooked or processed at all.  It seems  I can omit cooking entirely...  I then mixed everything together, filling 7 liter mason jars packed firmly to the shoulder...  This uses a little less salt than my last mix, but it tastes salty enough... Like the last time there's enough water in the mix for the initial ferment, but I may need to add a little extra water after they've fermented for about a month... 

It seems I've found an ideal location for beginning the fermentation process... covered on top of my hot water heater... This batch was left there for only a day... at this point I drained off enough liquid to fill a 750 ml jar to the shoulder (I'll use this to top up the jars with liquid later if needed) and left them uncovered on the floor where it was a little cooler for the night... They were then clearly fermenting well... so I moved them to the fridge, to stabilize and be eaten... later...  In fact, I did need to add back all of the liquid I drained off about a month into the fermentation process...

Pea, Bean & Oats Lacto-Ferment - Made Aug 12/23

 

- 1  cup dried Speckled Peas

- 1/2 cup of dried Adzuki Beans

- 1 1/4 cups dried Black-eyed Peas
- 2 cups Oat Groats

- 3/4 cup Oat Flakes

- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up

- 1 med. yellow cooking onion chopped

- 2 cloves of garlic minced

- 2 meal-sized pieces of frozen squash - flesh chopped & skin grated finely

- about 1 cup of chopped frozen chard leaves from my garden

- 5 stalks of parsley leaves from my garden

- 1 orange cauliflower chopped finely

- 2 cups of frozen chard stems

- 2 cups chopped frozen rhubarb

- 1/2 a cucumber diced

- 7 leaves of green cabbage chopped finely

- 4 1/2 Tbsp Himalayan pink salt

I cooked the peas with the beans, but  the oats separately... the peas & beans for about 2 1/2 hours and the oat groats for 1 hour, adding the flakes for the last 20 minutes of cooking time...  I mixed all of the other ingredients together except the cabbage. I then added the cooked pea/bean mix which I mashed to make a firm paste and the cooked oats to this mixture,  adding the cabbage last after the whole mix had cooled to just warm. The mix filled 6 liter mason jars packed firmly just to the shoulder...I left them in a cupboard for only 1 1/2 days.  At this point, I could see they were fermenting well, so Il moved them to the fridge to stabilize and be eaten...

 

Parsnip, Beet, Cucumber & Red Cabbage Lacto-Ferment - Made Mar 9/23

- approx. 3 cups of frozen chopped sorrel leaves & stems from my garden

- approx. 1 1/2 cups of frozen fennel and callaloo stems from my garden 

- 3 very large parsnips coarsely grated

- 1 large gold beet coarsely grated

- 1 med/large onion finely diced

- 1 clove of garlic minced

- Most of a large zip-lock bag of frozen cucumber slices chopped
- 1/2 a red cabbage (about 5" in diameter) chopped finely

- 2  Tbsp + 2 tsp. Himalayan pink salt

I mixed everything together, then packed it into 4 liter mason jars, firmly packed to the shoulder.  These spent only 2 days covered by cardboard boxes in front of a rad.  At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...

Yam, Beet Apple, Cucumber Lacto-Ferment - Made Dec 10/22

 

- 1/2 a large zip-lock bag of chopped frozen sorrel leaves & stems

- 2 med. sweet potatoes (my parents called them yams), coarsely grated

- approx. 1 1/2 cups of finely chopped frozen sliced yams

- 1/2 a green cabbage (about 6" in diameter) finely chopped

- 1 large onion diced
- 2 cloves of garlic minced
- 2 med. red beets coarsely grated

- 1/2 a large zip-lock bag of frozen sliced cucumber chopped

- approx. 3 cups of "wild" apples cored and chopped

- 2 Tbsp of Himalayan pink salt

I mixed everything together... It  filled 4 liter mason jars firmly packed to the shoulder.  I left them loosely covered  by a cardboard box in front of a rad for 3 1/2 days.  At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten.

Bean & Barley Lacto-Ferment - Made Apr. 12 /22

 

- 2 cups dried Pinto beans
- 1 1/2 cups Pot Barley

- 1/2 cup Barley flakes

- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up

- 1 med. onion chopped

- 2 med/large red beets coarsely grated

- 1 large clove of garlic minced

- 2 med carrots coarsely grated

- 1 1/2 cups frozen apple pieces

- about 1 cup of frozen chopped tree spinach leaves from my garden

- 10  - 1/2" slices of frozen cucumber chopped

- 2 cups of chopped frozen rhubarb

- 4 leaves of green cabbage chopped finely

- 4 Tbsp Himalayan pink salt

I  cooked the beans and barley together (a mistake) for about 3 hours, adding the barley flakes for the last 20 minutes of cooking.   I mixed them together to make a fairly firm paste.  However, I won't do this the same way again... The beans and the barley cooked at VERY different rates.  I should have cooked them separately.  As it is the barley absorbed all the water and the beans are cooked but still firm.  I used my biggest pot and couldn't add ANY more water, so I'm trusting the beans will soften a little more with fermentation.   The kombu was mixed with the rest of the ingredients and except for the cabbage these were all added to the bean/barley mix when it had cooled a little .  I added the cabbage  last when the mixture was just warm (NOT hot).  After mixing it well, I packed it into 6 one liter mason jars filled to the shoulder .  It makes a very pretty rose colored mixture with dark green specks... Having spent less than 3 days covered by a cardboard box in front of a rad (my "warm" cupboard over my stove isn't so warm these days) I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...  

Carrot, Rhubarb & Celery root (celeriac) Lacto-Ferment - Made Apr. 12/22

 

- 1/2 a large zip-lock bag of frozen cucumber chopped

- 1 leek (both white & green parts) chopped

- 1 large clove of garlic minced

- approx. 1 1/2 cups of frozen "wild" apples chopped

- 5 med. carrots grated
- approx. 2 cups of chopped frozen rhubarb

- 1 med/large celery root (celeriac) grated

- 4 leaves of green cabbage finely chopped

- approx. 1 1/2 cups of frozen chopped celery leaves from my garden

- 2 Tbsp Himalayan pink salt

I mixed everything together; except the cabbage, in my large glass bowl,  I mashed it down best I could, then I let it sit for awhile to warm, before adding the cabbage. After mixing the cabbage in well, I transferred it to 3 liter mason jars, firmly packed to the shoulder.  They only spent 2 1/2 days in front of a rad covered by a cardboard box.  At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten.

Pea & Oats Lacto-ferment - Made Mar 3/22

 

- 2 cups dried Split Green Peas - well they were supposed to be green, but arrived with a lot of  yellow mixed in... so they've obviously been exposed to a lot of light...  I thought they might be old, so I'd try using them this way... rather than using them for soup as I'd planned...
- 1 1/2 cups Oat Groats

- 1/2 cup rolled oats

- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up

- 1 med. onion chopped

- 2 cloves of garlic minced

- 4 small pieces of frozen squash - skin grated finely and flesh diced finely

- about 1 1/2 cups of chopped frozen chard stems from my garden

- about 1 cup of frozen chopped tree spinach leaves from my garden

- 10  - 1/2" slices of frozen cucumber chopped

- 1 1/2 cups of chopped frozen rhubarb

- 3 leaves of green cabbage chopped finely

- 2  1/2 Tbsp Himalayan pink salt

I  cooked the peas and oats for about 1 1/4 hours, adding the rolled oats for the last 20 minutes of cooking.    When they were  soft, I mixed both together making a fairly firm paste.   The kombu was mixed with the rest of the ingredients and except for the cabbage these were all added to the pea/oat mix when it had cooled a little .  I added the cabbage  last when the mixture was just warm (NOT hot).  After mixing it well, I packed it into three one liter and  one 500 ml. mason jars filled to the shoulder .  I left them covered by a cardboard box in front of a rad as my "warm" cupboard over my stove isn't so warm these days, for 3 days.  At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...  

Red Cabbage, Rhubarb & Cucumber Lacto-ferment - Made Nov 6/21

 

- most of a head of red cabbage (about 6" in diameter) chopped finely

- 1/2 a large zip-lock bag of frozen cucumber slices chopped

- 20 med/small apples cored and chopped (about 5 cups)

- 1 1/2 cups of frozen chopped tree spinach leaves

- 1 med./large onion chopped

- 2 cloves of garlic minced
- approx. 2 cups of chopped frozen rhubarb

 2 1/2 Tbsp. Himalayan pink salt plus 1/8 tsp. sprinkled on the top of each jar

I mixed everything together except the cabbage and then  for ease of further mixing I transferred 1/2 of the mixture to my second large glass bowl and then added the cabbage in equal proportions to both bowls... After stirring everything well, I put the contents of both bowls into one and then transferred the mixture to 4 liter  mason jars, firmly packed to the shoulder.  After filling the jars I sprinkled the extra 1/8 tsp of salt on top of each jar.  I think they may ferment slowly as they start their fermenting process already quite cold from all the frozen ingredients and this is a precaution to keep mold from forming...  However, they only spent 4 days covered in front of one of my rads (my "warm" cupboard over my stove is no longer SO warm) so my precaution was probably unnecessary...  At this point it was clear they were fermenting well so I moved them to the fridge to stabilize and be eaten...

Note: I pick the apples from a local tree that I don't think has ever been sprayed.  They are a little on the sour side so most people don't like them.  Consequently I think I'm the only one who gathers apples from this tree and I've been taking them for almost 10 years now... They are usually VERY good; tart and crisp with just a few bruises here and there and I'm usually able to keep them in my COLD bedroom until April or May of the following year.  However, this year worms have invaded.  There's A LOT of waste and as many of them are already starting to get soft, I'm not at all sure I'm going to be able to keep them like I have in the past. I've cored and quartered about 6 large bags full and put them in my freezer.  These won't be crisp, but they're still fine for cooking or fermenting and I'm using the rest in all my meals and ferments as quickly as I can...salvaging the edible parts starting with the worst looking apples so they don't lie around for long...  as a result they're in this ferment too... and the quantity is just what I would normally get from about  20 med./small apples...

However, this has taught me something about worms and apples... Until now I felt like worms weren't so serious.  I'd always been able to cut out wormy parts while still leaving a fair amount of good eating apple behind...  This has NOT been my experience this year.  Also, even though the tree I collect from isn't sprayed the damage has been slight. There were only a few wormy apples and I could deal with a few.  I also didn't realize the impart worms can have on an apple's storage keeping ability. It's clear I need to address this issue with my own small apple trees.  They're still too young to produce fruit, but I need to start thinking about how I can mitigate the potential damage... I know I do NOT want to spray!!! So I'll need to investigate alternatives...

Fennel, Cauliflower & Pepper Lacto-Ferment - Made May 28/21

- most of a large zip-lock bag of chopped fennel

- 1/2 a med/large cauliflower chopped finely

- 1 small slice of pineapple chopped

- 10 slices of frozen cucumber diced

- 3 sweet red peppers chopped
- 1 med./large onion chopped

- 2 Tbsp of whole fennel seeds crushed lightly with a mortar and pestle 

- 2 cloves of garlic minced

- 4 full stems of sweet cicely with leaves & flowers finely chopped

- 2 cups of frozen chopped rhubarb

- 1/2 a small green cabbage (about 4" in diameter) chopped finely

- 2 Tbsp Himalayan pink salt

I mixed everything together; then firmly packed it into 4 liter mason jars, filled to the shoulder. I left them in my cupboard over my stove for 2 and 1/2 days, when I could see they were fermenting well, so I moved  them to the fridge to stabilize... 

Cabbage, beet, Radish & Rhubarb Lacto-Ferment - Made Oct 28/20

- 5 med./large "wild" apples chopped

- approx 2 cups of frozen chopped rhubarb

- 1 green cabbage (about 5" in diameter) finely chopped

- 1 med./large onion diced
- 1/2 tsp of garlic powder
- 6 slices of frozen cucumber diced

- 1 med. chiogga beet coarsely grated

- 2 med. red meat radishes coarsely grated

- 20 sorrel leaves chopped finely

- 2 large horseradish leaves finely chopped

- 1 1/2 Tbsp of Himalayan pink salt

I mixed everything together... It fills 3 liter mason jars firmly packed to the shoulder.  I left them in my "warm" cupboard over my stove for 3 1/2 days, at which time I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten... 

Cabbage, Rhubarb, Carrot & Leafy Green Lacto-Ferment - Made Aug 27/20

- 2-3 cups of chopped frozen rhubarb

- 1 green cabbage (about 5" in diameter) finely chopped

- 1 med./large onion diced
- 3 cloves of garlic minced
- 1 large zip-lock bag of frozen cucumber diced

- 4 med. carrots coarsely grated
- 2 large Horseradish leaves chopped finely

- 2 Tbsp of Himalayan pink salt

I mixed everything together... It fills 4 liter mason jars firmly packed to the shoulder.  I left them in my "warm" cupboard over my stove for only 2 days as I could see they were fermenting well, then moved them to the fridge to stabilize and be eaten... 

Squash, Cauliflower & Pepper Lacto-Ferment - Made Aug 17/20

- 1 red, 1 yellow & 1 orange bell pepper chopped

- 6 small leaves of green cabbage chopped finely

-1/2 a large zip-lock bag of frozen cucumber chopped

- approx. 2 cups of frozen "wild" apples chopped

- 2 small/med onions chopped

- 3 small cloves of garlic minced

- 4 pieces of frozen squash - flesh chopped finely and skins grated finely

- 1 small cauliflower chopped

- 2 Tbsp. Himalayan pink salt

I mixed everything together, then packed it into 4 liter mason jars, filled perfectly just to the shoulder...  I left them in the cupboard over my stove for only 2 days when it was clear they were fermenting well before moving them to the refrigerator to stabilize and be eaten...  

Cabbage, Cucumber & Rhubarb Lacto-Ferment - Made May 30/20

- 1 large zip-lock bag of chopped frozen rhubarb

- 1 green cabbage (about 4 1/2" in diameter) finely chopped

- 2 small onions - one red & one white - diced
- 3 cloves of garlic minced
- 1 large zip-lock bag of frozen cucumber diced
- 3 pieces of frozen Red Kiri Squash - flesh chopped finely & skin grated finely

- 1 1/2 Tbsp of Himalayan pink salt... plus approx. 1 tsp. added later...

I mixed everything together... It makes a very liquid mix which  filled 4 liter mason jars firmly packed to the shoulder.  II left them in my "warm" cupboard over my stove for almost a week until I could see they were fermenting well and then transferred them to the fridge...  It took a little longer than normal to ferment as the mix started off very cold and the weather has been mainly cool, so my cupboard wasn't so warm.   I was also a little nervous that I hadn't added quite enough salt, so I added an additional approx. 1/4 tsp. to each jar.

Pea, Carrot & Celeriac Lacto-Ferment Made Apr 13/20

- 3/4 cup dried Speckled peas
- 3/4 cup dried Green peas
- 1/3 cup dried yellow split peas

- 1/3 cup  a mix of large green & french lentils
- 3 small pieces of kombu seaweed broken up

- 1 med. onion diced

- 1 clove of garlic minced

- 1 Tbsp + 1 tsp Himalayan pink salt

- 3 leaves of green cabbage chopped finely
- 2 1/2 med. carrots coarsely grated

- 1/2  celery root (celeriac) coarsely grated

- 8 slices of frozen cucumber

I  cooked the peas with the kombu for about 2 1/2 hours, until there was only a little water left and they were tender.  I added the lentils for the last 1/2 hour of cooking time, then mashed both together.  I then added  this pea mixture to the rest of the ingredients, adding the cabbage last when the mixture was just warm (NOT hot).  After mixing it well, I packed it into 3 liter mason jars filled to the shoulder .  I'll left them in my "warm" cupboard over my stove for only 2 days when I could see they were fermenting well, then moved them to the fridge to stabilize and be eaten...

Beans & Beet Lacto-Ferment Made Jan 16/20

- 1 1/3 cups dried black turtle beans cooked

- 1 cup dried adzuki beans cooked

- 3 med./small pieces of kombu seaweed crumbled

- 1 med. onion diced

- 2 cloves of garlic minced

- 7 large slices of frozen cucumber diced
- 2 med. red beets coarsely grated
- 1 med. carrot coarsely grated
- 1 small rutabaga coarsely grated

- 4 small leaves of green cabbage finely chopped 
- 1 cup of frozen chopped rhubarb

- 1 1/2 Tbsp. Himalayan pink salt

I added the beans to boiling water with the kombu and then cooked them until there was only a little water left and they were tender (about 2 hours).   After mashing them, I added them to the rest of the ingredients, adding the cabbage last, after I'd mixed the other things together and the whole mixture was an even warm temperature (NOT hot)... I then packed it into two 1 liter & one 750 ml.  mason jars  filled to a little more than 1 inch from the rim.  I left them covered in front of a rad for a day and then moved them to my "warmish" cupboard over my stove for one more day before moving them to the fridge to stabilize and be eaten... 

Pea, Carrot Rhubarb & Cucumber Lacto-Ferment Made Jan 10/20

- 3/4 cup dried Oregon Giant peas
- 3/4 cup dried Green peas

- 1/3 cup green & french lentils
- 2 small pieces of kombu seaweed broken up

- 1 med. onion diced

- 1 clove of garlic minced

- 1 Tbsp Himalayan pink salt

- 3 leaves of green cabbage chopped finely
- 2 1/2 med. carrots coarsely grated

- 1 generous cup of chopped frozen rhubarb

- 6 slices of frozen cucumber

I  cooked the peas with the kombu for about 2 1/2 hours, until there was only a little water left and they were tender.  I added the lentils for the last 1/2 hour of cooking time, then mashed both together.  I then added  this pea mixture to the rest of the ingredients, adding the cabbage last when the mixture was just warm (NOT hot).  After mixing it well, I packed it into 2 liter mason jars filled to the shoulder & one partially filled 500 ml. mason jar.  I left them in my "warm" cupboard for 3 days before putting them in the fridge to stabilize and be eaten...

Apple/Pineapple/Cranberry Lacto-Ferment: made Dec. 2/19

- 5 med. "wild" apples cored and chopped

- 1 1/2 - 2 cups frozen minced pineapple

- 3 cups dried cranberries chopped coarsely
- 1 med. onion diced
- 2 cloves of garlic minced
- 2 med./small carrots coarsely grated
- 10 slices of frozen cucumber chopped

- 1 rounded Tbsp Himalayan pink salt

- 4 small leaves of green cabbage chopped finely

I mixed this all together.  It made enough to fill 2 liter mason jars firmly packed to just above the shoulder. I planned to leave them in the warm cupboard for 3 days or until I could see they were fermenting well, before moving them to the fridge to stabilize and be eaten.... However, I explain how this REALLY happened below...

I've made use of some leftovers for this one...  The cranberries I bought, not noticing that they were infused with sugar and they are TOO sweet for me.  The pineapple I minced and froze into ice-cubes thinking I'd add a little at a time to my meals, but I'm no longer feeling like I want to do this.  So, I've used both of these in this mix.  I'm hoping the sugar will get used by the fermenting bacteria so the final ferment will still have the cranberry flavor I like but be less sweet and it seemed appropriate to add the pineapple I wasn't using here too...  I tasted it fresh mixed and it does taste good... but still quite sweet which I expected.  We'll see what the final result is like down the road...

This is VERY slow to ferment.  Perhaps because my "warm" cupboard isn't so warm now, or maybe something preventing fermentation was added to the cranberries.  I don't think this is the case though, because I checked the current stock from the place where I bought them and nothing but cranberries and sugar are listed as ingredients... In any case after 3 days with NO sign of activity, I've added about 1 Tbsp. of the liquid from my corn/carrot/apple ferment which is quite lively to each jar and hope this will make a difference...  I also placed them under a box in front of one of my rads and then added 1/2 of a finely chopped cabbage leaf to each jar...  They still taste fine... They just aren't fermenting...  Well this is the SLOWEST ferment I've EVER done!  However, with the addition of the cabbage and starter and spending almost 3 weeks in a warmish place they are finally fermenting...  I haven't bothered moving them to the fridge to stabilize though because they certainly don't need to be slowed down!  Well it took 5 weeks before these were finally fermenting well enough to be moved to the fridge... I think it was the extra quantity of sugar in the cranberries that the lacto-fermenting bacteria had trouble digesting...  When I make this again I'll choose something other than the pineapple and apple to add as both of these are quite sweet too...

Cabbage, Cucumber & Pepper Lacto-Ferment - Made Nov 18/19

- 2 red & 1 orange bell peppers chopped

- a 5" diameter green cabbage chopped finely

- 7 med wild apples - approx. 3 cups chopped

- 1 med onion chopped

- 2 cloves of garlic minced

-  most of 1/2 a large zip-lock bag of frozen sliced cucumber chopped

- 2 Tbsp. Himalayan pink salt

I mixed everything together, then packed it into 3 liter mason jars and 1 500 ml jar, filled perfectly just to the shoulder...  I left them in the cupboard over my stove for 4 days, (it isn't so warm there these days, so they needed to spend a little more time there than usual).  I then moved them to the refrigerator to stabilize and be eaten...  

Beans & Beet Lacto-Ferment Done July 16/19

- a generous 1 1/3 cups dried black turtle beans cooked

- 1 cup adzuki beans cooked

- 3 small pieces of kombu seaweed crumbled

- 1 med. onion diced

- 2 cloves of garlic minced

- 7 large slices of frozen cucumber diced
- 2 med. red beets coarsely grated
- 1 small celery root (celeriac) coarsely grated

- 5 1/2 small leaves of green cabbage finely chopped 
- 1 cup of frozen chopped rhubarb

- 1 1/2 Tbsp. Himalayan pink salt

I added the beans to boiling water with the kombu and then cooked them until there was only a little water left and they were tender (about 2 hours).   After mashing them, I added them to the rest of the ingredients, adding the cabbage last, after I'd mixed the other things together and the whole mixture was an even warm temperature (NOT hot)... I then packed it into three 1 liter mason jars  filled to the shoulder.  I only left them in the warmish cupboard over my stove for one day.  The weather is VERY warm, so they fermented VERY quickly.  They are now in the fridge stabilizing; available for eating...