Pea, Rhubarb, Squash & Radish Lacto-Ferment - Made Mar 3/21

- 3/4 cup dried whole green peas

- 3/4 cup dried Oregon Giant peas

- 2 Tbsp  of green lentils

- 3 pieces approx. 1 1/2" square of kombu crumbled

- 1/4 cup of yellow split peas

- 1 med./large onion diced

- 1/2 tsp. garlic powder

- 2 slices of pineapple diced

- approx. 1 cup of chopped frozen celery leaves

- 1 med./small Daikon radish grated

- approx. 2 cups of frozen chopped rhubarb

- 3 meal sized pieces of frozen squash - skin grated finely & the flesh diced

- 1 1/2  rounded Tbsp. of Himalayan pink salt

- 5 leaves of green cabbage chopped finely

I cooked the peas & lentils for about 3 hours.  I mashed them together after they'd cooked and were tender.  This time there was a little more water left than usual, so it made a more fluid paste...  I then added the rest of the ingredients,  except the cabbage, to the pea paste, adding the cabbage last, after the mixture had cooled to just warm and NOT hot. I mixed everything together thoroughly and packed it into 3 liter and one 500 ml.mason jars filled to the shoulder.  I left them covered in front of a rad for less than 2 days.  At this point I could see they were fermenting VERY well so I moved them to the fridge to stabilize and be eaten. 

Pea, Squash & Chard Stem Lacto-Ferment Made Aug 11/20

- 3/4 cup dried Oregon Giant 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

- 2 cloves of garlic minced

- 1 Tbsp + 1 tsp Himalayan pink salt

- 4 leaves of green cabbage chopped finely
- 3 pieces of frozen squash finely chopped with skins finely grated

- 1 large zip-lock bag of frozen chard stems

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 intended to add the lentils for the last 1/2 hour of cooking time, but by mistake I added them together with the other peas... we'll see... but it seems to be OK... When it was all cooked and the peas were soft I mashed the pea mix to make a paste before adding it to the rest of the ingredients.  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  a 500 ml. mason jars filled to the shoulder .  I left them in my warm cupboard over my stove for less than a day (they were warm and the cupboard was warm and the fermenting bacteria seem to like the mix) when it was clear they were fermenting very well and then moved them to the fridge to stabilize and be eaten...  It is a more liquid mix than the pea mixtures I've done in the past... maybe I left more water with the peas or maybe it's because the squash contains more water than the ingredients I've used before...

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...

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...

Pea, Carrots, Rhubarb & Coconut Lacto-Ferment Done July 8/19

- 1 1/4 cup dried green peas

- 1/3 cup green 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
- 4 med./small carrots coarsely grated

- 1 generous cup of chopped frozen rhubarb

- 5 Tbsp of  desiccated coconut

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 just below the shoulder.  I left them in my warm cupboard for only 2 days as I could see they were fermenting well, and then put them in the fridge to stabilize and be eaten...

Note: Even just fresh mixed this tastes VERY good!  So I may want to make something similar again... If I do, I'd use 1 1/2 cups of peas, as the jars could have been filled a little more.  

Beans & Lentils Lacto-Ferment Done May 30/19

- a generous 1 1/2 cups dried black turtle beans cooked

- 1/3 cup large green lentils cooked

- 1/4 cup black lentils 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
- 3 med. black radishes 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).  I cooked the lentils separately in a small amount of water for 20 mins.  I mashed both together, then added the rest of the ingredients, except the cabbage and mixed it all together.   I added 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.  These are a GORGEOUS almost black, deep, reddish purple, and already taste delicious!  I left them in the warmish cupboard over my stove for only 1 day, as they fermented VERY quickly...  I then moved them to the fridge to stabilize and be eaten... 

Beans & Lentils Lacto-Ferment Done Mar 27/19

- 1 1/2 cup dried adzuki beans cooked

- 1/4 cup french lentils cooked

- 1/4 cup black lentils cooked
- 3 small pieces of kombu seaweed crumbled

- 1 med. onion diced

- 1 clove of garlic minced

- 6 large slices of frozen cucumber diced

- 1 1/2 cups (approximately) of frozen ccrn
- 3 leaves of green cabbage finely chopped 
- 1/2 cup of frozen chopped rhubarb

- 1/4 cup desiccated coconut
- 1  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 1 1/2 hours.  I cooked the lentils separately in a small amount of water for 20 mins.  I mashed both together, then added the rest of the ingredients, mixed it all together and packed it into two 1 liter and one 750 ml. mason jars  filled to about 1 1/2" from the rim.  I left them in the cupboard over my stove for only 2 days before putting them in the fridge...  However, I got nervous after a day, when they didn't seem to be doing much.  I thought maybe I'd added the lentils to the other ingredients when they were too hot and killed the bacteria on the cabbage... so after a day I also added 1 tsp of the liquid from my red cabbage/zucchini mix to each jar.  I think this probably wasn't necessary, but if I make a mixture which includes hot things and cabbage in the future I'll add the cabbage last after I've mixed the hot and cold things together and the whole mixture is an even temperature...

Peas & Corn Lacto-Ferment - Done Dec 28/18

- 3/4 cup dried green peas

- 3/4 cup dried dwarf grey sugar peas

- 1 Tbsp  of green lentils

- 2 Tbsp of green split peas

- 3 Tbsp of yellow split peas

- 1 med.  onion diced

- 2 cloves of garlic minced

- 1 3/4 cups of frozen corn

- 7 slices of frozen cucumber diced

- 12 frozen large yellow cherry tomatoes chopped

- 1 Tbsp. Himalayan pink salt

- 3 Tbsp. of my cabbage, celery root (celeriac), corn & rhubarb mix as a starter

I cooked the dried peas for 4 hours, adding the lentils and split peas for the last 1 hour of cooking time.  I mashed them together after they'd been cooked and there was only a little water left and they were tender.  I mixed the rest of the ingredients together except the starter and added the still warm pea mixture.  I added the starter once the mixture reached room temperature. I packed it into 2 liter & one 500 ml mason jars,filled to the shoulder.   They only needed to spend 1 day in the cupboard, even though it isn't so warm there these days, as they fermented VERY rapidly....  I've moved them to the fridge to stabilize and for me to eat.  My sense is that pea mixtures like this don't have such a long shelf life, so I begin eating them almost immediately.  I liked my taste of this mix already, so I'm looking forward to incorporating these 3 jars into my menus over the next month or two...

Peas, Carrot, Kohlrabi & Celeriac Lacto-Ferment - Done Mar 10/17

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

- 2 Tbsp  of green lentils

- 2 Tbsp of green split peas

- 1 med.  onion diced

- 2 cloves of garlic minced

- 5 med/small wild apples diced
- 1 med./ large yellow carrot grated 

- 1/2 a small celery root (celeriac) grated
- Most of 1/2 of a large zip-lock bag of kohlrabi diced

- 1 Tbsp. sea salt
- 3 Tbsp. of my beet/radish/cabbage mix as 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 3 liter mason jars filled to the shoulder; then left them in the cupboard for 3 days, before putting them in the fridge...

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...

Peas & Pumpkin Lacto-Ferment - Done Nov 27/16

- 3/4 cup dried green peas

- 3/4 cup dried oregon giant peas

- 1 Tbsp  of green lentils

- 1 Tbsp of green split peas

- 2 Tbsp of yellow split peas

- 1 med.  non - organic onion diced

- 2 cloves of garlic minced

- 4 good sized pieces of frozen atlantic giant pumpkin (squash) chopped

- 4 slices of frozen cucumber diced

- the equivalent of 4 whole frozen wild apples chopped

- 3/4 Tbsp. sea salt

- 3 Tbsp. of the liquid from my cabbage & green tomato ferment as a starter

I cooked the dried peas for 3 hours, adding the lentils and split peas for the last 1 hour of cooking time.  I mashed them together after they'd been cooked and there was only a little water left and they were tender.  I mixed the rest of the ingredients together except the starter and added the still warm pea mixture.  I added the starter once the mixture had cooled. I packed it into 2 liter mason jars.  They're filled high (about 1" from the rim), so I may need to move some to another smaller jar...  We'll see how they ferment in the cupboard.  On Nov. 29th I checked them in the morning and it looked like they were only starting to ferment.  However, by the evening they were exploding!!  So I filled a 250 ml mason jar with a little of the ferment from each of the liter jars.  I've left all three jars in the cupboard until tomorrow, when I'll be moving them to the fridge...

Peas, Carrot & Celeriac Lacto-Ferment - Done Jun 7/16

- 1 cup dried speckled peas

- 1 cup dried black-eyed peas

- 1 Tbsp  of green lentils

- 1 1/2 Tbsp of green split peas

- 1 1/2 Tbsp of yellow split peas

- 1 med.  non - organic onion diced

- 1 large clove of garlic minced

- 1 small celery root (celeriac) grated

- 2 med. carrots grated (1 yellow and 1 red)

- 5 large slices of frozen cucumber diced

- 1 rounded Tbsp. sea salt

- 3 Tbsp. of my cabbage/cucumber/rutabaga mix as a starter

I cooked the black eyed & speckled peas for  2 1/2 hours, adding the lentils and split peas for the last 1 1/2 hours of cooking time.  I mashed them together after they'd been cooked and there was only a little water left and they were tender.  I mixed the rest of the ingredients together with the starter and then added the pea mixture once it had cooled. I mixed it all together and packed it into 2 liter and 1 500 ml. mason jars filled to just above the shoulder (about 1" from the rim), then left them in the cupboard for 3 days, before putting them in the fridge...

Peas & Kohlrabi Lacto-Ferment - Done Mar 21/16

 - 3/4 cup dried whole green 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.  non - organic onion diced

- 1 large clove of garlic minced

- 2 med/large. wild apples diced

- 1 medium sweet potato (my parents called them yams), grated

- Most of 1/2 of a large zip-lock bag of kohlrabi diced

- 1 rounded Tbsp. sea salt

- 3 Tbsp. of my cabbage/radish mix as a starter

I cooked the green & speckled peas for  2 1/2 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.  I mashed them together after they'd been cooked and there was only a little water left and they were tender.  I mixed the rest of the ingredients together except the starter and then added the pea mixture once it had cooled a little. I mixed it all together with the starter and packed it into 3 liter mason jars to below the shoulder (about 2" from the rim) then left them in the cupboard for 3 days, before putting them in the fridge...

Peas & Rutabaga Lacto-Ferment - Done Feb 13/16

- 1 1/4 cup dried whole green peas

- 1 Tbsp  of green lentils

- 1 Tbsp of green split peas

- 1 Tbsp of yellow split peas

- 1 med.  non - organic onion diced

- 2 cloves of garlic minced

- 3 med. wild apples diced

- 1 medium rutabaga grated

- Most of 1/2 of a large zip-lock bag of cucumber diced

- 1 Tbsp. sea salt

- 3 Tbsp. of my cabbage/rutabaga mix as a starter

I cooked the whole green peas for a 2 1/2 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.  I mashed them together after they'd been cooked until there was only a little water left and they were tender.  I mixed the rest of the ingredients together except the starter and then added the pea mixture once it had cooled a little. I mixed it all together with the starter and packed it into 3 liter mason jars 2 filled to the shoulder and one filled to about 2" from the rim; then left them in the cupboard for 3 days, before putting them in the fridge...

Peas & Radish Lacto-Ferment - Done Jan 24/16

- 1 cup plus 1 rounded Tbsp. dried Oregon Giant peas

- 2 Tbsp  of green lentils

- 2 Tbsp of green split peas

- 1 med.  non - organic onion diced

- 1 clove of garlic minced

- 1 1/2 tsp. sea salt

- 2 Tbsp. of my cabbage/radish mix as a starter

- 2 med. wild apples diced

- 1/2 a red meat radish finely diced

I cooked the lentils and  peas together for about 1 1/2 hours (adding 1/2 of the onion for the last 1/2 hour of cooking time) until there was only a little water left and they were tender (well truthfully some of the peas were still a little crunchy...).    After the mixture had cooled, I mashed it, then added the rest of the ingredients.  Mixed it all together and packed it into a liter mason jar and a 500 ml mason jar, filled to about 2" from the rim; then left them in the cupboard for 3 days, before putting them in the fridge...

Peas, Apple & Coconut Lacto-Ferment - Done Dec. 30/14

- 1 cup dried black eyed peas

- 1/3 cup green lentils

- 1 med.  non - organic onion diced

- 1 clove of garlic minced

- 1/2 Tbsp unrefined sea salt

- 2 Tbsp. of my # cucumber/apple mix as a starter

- 2 med. wild apples diced

- 3 pieces of frozen non-organic coconut finely diced

I soaked the peas overnight, then cooked them until there was only a little water left and they were tender.  I cooked the lentils separately in a small amount of water for 15 mins.  I mashed both together, then added the rest of the ingredients.  Mixed it all together and packed it into a liter mason jar and a 500 ml mason jar, filled to about 2" from the rim; I left them in the cupboard for 3 days, and then put them in the fridge...

Beans & Lentils Lacto-Ferment Done Done Tues. Feb. 10/15

- 1 cup dried adzuki beans cooked

- 1/3 cup brown lentils

- 2/3 cup red lentils

- 1 med.  non - organic onion diced

- 1/2 clove of garlic minced

- 1/4 granny smith apple diced

- 1/4 pink lady apple diced

- 4 pieces of frozen non-organic coconut finely diced

- 1 Tbsp unrefined sea salt

- 2 Tbsp. of my #2 cabbage as a starter

I soaked the beans overnight, then cooked them until there was only a little water left and they were tender.  I cooked the lentils separately in a small amount of water for 15 mins.  I mashed both together, then added the rest of the ingredients, mixed it all together and packed it into 2 liter mason jars  filled to about 2" from the rim.  I left them in the cupboard for 5 days before putting them in the fridge...

Lentils Lacto-Ferment...

- 1 3/4 cup large green lentils ( I think 1 1/2 cups would have been the right amount for 1 liter jar)

- 1 slice of red beet quartered

- 2 1/2 slices of a med. non-organic onion diced

- 1 clove of garlic minced

- 3 Tbsp desiccated coconut ground

- 2 tsp. unrefined sea salt

- 2 Tbsp. of my #1 cucumber mix as a starter

- 1 non-organic lemon -- juice & pulp

- 1/2 cup water in addition to what was left in the pot after cooking the lentils.

I cooked the lentils together with the slice of beet with just enough water to cover until there was only a little water left and the lentils were tender.   This was about 20 mins.  After this I left it covered on the stove to cool and soak up the small amount of liquid remaining.  I then removed the beet, mashed the lentils, then added the rest of the ingredients; mixed it all together and packed it into jars.  It filled a 1 liter and a 500 ml. jar to about 1 3/4" from the rim.  I left them in the cupboard for 3 days and then refrigerated...  These fermented more slowly than the other bean mixtures...