Pea, Bean, Oat, Beet, Cucumber & Radish Lacto-Ferment - Made Aug 24/26

 

- 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... 

Pea, Bean, Oat, Beet and Kohlrabi Lacto-Ferment - Made Aug 14/26

 

- 1 1/2 cups dried Dwarf Grey Sugar Peas

- 1 1/2 cups dried Black Turtle beans

- 3 cups Hulless Oat Groats

- 1 large zip-lock bag of frozen sliced zucchini chopped

- 1 large zip lock bag of frozen kohlrabi chopped  in the food processor

- most of a large zip lock bag of frozen red beets chopped in the food processor

- 3 cups of chopped frozen sorrel leaves from my garden

- 1 large horseradish leaf from my garden chopped

- 1 cup of chopped frozen parsley leaves from my garden

- 4 cloves of garlic minced

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

- 3 Tbsp  + 2 tsp 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, beets and kohlrabi....  I then mixed everything together, filling 9 liter mason jars packed firmly to the shoulder...I left them covered on top of my hot water heater for ONLY 18 hours before they were EXPLODING out of their jars... so I moved them to the fridge to stabilize and be eaten... later... I've NEVER had a ferment go as quickly as this one!!!

10 days after making them, I pushed them down into their liquid and added about 2 cups more water...

Pea, Oat, Rutabaga Lacto-Ferment - Made May 4/26

- 2 1/2 cups of hulless 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...  

An Update June 11/26 - I just added the extra water I anticipated would be necessary... and tasted them... Well... It is early yet so maybe they just need more time...  they don't taste bad... they just don't taste "good"... They taste as though they haven't gone through all the fermenting stages properly... I've decided NOT to add aged ferments in the quantity I added to this one (with the 1 1/2 jars of onion ferment) again in the future...  I'm SURE their present flavor has NOTHING to do with the vegetables I chose!   I'll update later if they end up improving in taste... with time...

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

- 2 1/2 cups of hulless 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 Hulless 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, Parsnip, Beet, Fennel & Yam Lacto-Ferment - Made Nov 22/24

 

- 1 large zip lock bag (2 lb.) of chopped frozen fennel leaves and stalks 

- 1/2 a sweet potato (my parents called them yams), coarsely grated

- 2 med (3/4 lb.) red beet coarsely grated

- 1 med. onion diced

- 3/4 of a cup of dried dwarf grey sugar peas soaked and then chopped in my food processor
- 1 lb. of frozen parsnips chopped in my food processor

- 30  chopped sorel leaves & stems  (leafy greens) from my garden

- a 4 lb. green cabbage finely chopped

- 4 Tbsp of Himalayan pink salt

After I chopped the peas in  the food processor I thought I would cook them but decided they were soft enough as they were so I didn't... Also after chopping the frozen parsnip in the food processor I was so pleased with the result that I decided to chop the beet and yam this way too... So aside from chopping the sorel, onion and cabbage (I've tried this in the food processor before and was unhappy with the result) by hand I just had to mix everything together... SO nice and SIMPLE and EASY...  Certainly easier than grating by hand and even easier than shredding with the food processor... We'll see how it ends up... It filled 6 liter mason jars firmly packed to the shoulder. Heat does make a HUGE difference in the speed of fermentation... I only left them covered on top of my hot water heater for one day...  before moving them to the fridge to stabilize and be eaten... 

Bean, Pea, Oats and Vegetable Lacto-Ferment - Made Jul. 10/24

- 1 1/4 cups of dried Speckled peas

- 1 1/2  cups of dried Black Turtle beans

- 2 cups Hulless Oat Groats

- 3/4 cup Oat Flakes

- 1 med. yellow cooking onion chopped

- 35 leaves and stems of sorel from my garden

- 2 carrots coarsely grated

- 1 med. chiogga beet coarsely grated

- 2 med. celery roots (celeriac) coarsely grated

- 2 meal sized pieces of frozen pumpkin - flesh diced and skin finely grated

- 3 cups of frozen chopped fennel

- 8 leaves of green cabbage chopped finely

- 4 Tbsp + 2 tsp. Himalayan pink salt

I cooked the bean/peas and  oats separately. using the same method as I did the last couple of times... which took a little over 1 hour for the peas and beans...  The oat groats and flakes I cooked for 1/2 an hour...  Since I also soaked the oats overnight they were softer and required almost constant stirring to keep them from sticking to the bottom of the pan and burning...  I mixed all of the other ingredients together except the cabbage. I then added the cooked bean/pea mix.  Although it was already a bit like a paste after running it through my food processor (which I did prior to cooking),  I did mash it a little to make it even more of a paste... and then the cooked oats were added to the mixture.  I added the cabbage last after the whole mix had cooled to just warm. The mix filled 7 liter mason jars firmly packed to the shoulder.. These fermented VERY rapidly! They spent just over a day by my hot water heater  for me to see they were fermenting well, so I moved them to the fridge to stabilize and be eaten... 

 

 

Bean, Pea, Oats and Vegetable Lacto-Ferment - Made Apr. 11/24

 

- 1 cup dried Speckled peas

- 3/4  cup of dried Adzuki beans

- 1 cup dried Black Turtle beans
- 2 cups Hulless Oat Groats

- 3/4 cup Oat Flakes

- 2 med. yellow cooking onions chopped

- 1 1/2 cups of frozen  chopped rhubarb

- 1 large red beet coarsely grated

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

- 8 stalks of celery chopped 

- 1 1/2 cups approximately of frozen chopped sorrel from my garden

- a small green cabbage (what is left of one I've been using for awhile) chopped finely

- 4 Tbsp + 2 tsp. Himalayan pink salt

I cooked the beans/peas and  oats separately. a little differently this time...  Again, I tried to reduce my cooking time and therefore my use of electricity by soaking the peas and beans overnight first and then chopping them in my food processor before cooking them .. SO... I ended up cooking them  for just over 1 hour, which is a substantial reduction from my previous 2 1/2 - 3 hour cooking time.... so I'll be doing this again in the future... The oat groats I cooked for 3/4 of an 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 bean/pea mix which was already a bit like a paste so I didn't have to mash it... (another saving with my new method).  I then added  the cooked oats to this mixture,  adding the cabbage last after the whole mix had cooled to just warm. The mix filled 7 liter mason jars firmly packed to the shoulder.. After only a day and a half beside my hot water heater I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten... 

 I use these oat/bean/pea combination ferments along with some yogurt and fresh fruit , a few nuts or seeds, a little kombu seaweed and some powders such as spirulina, chlorella and ashwagandha for my breakfasts... It makes a  light, small but VERY nourishing feeling meal to start my day...

 

Pea, Bean, Oat, Yam & Rutabaga Lacto-ferment - Made Jan. 5/24

- 1 cup dried Speckled peas

- 3/4  cup of dried Adzuki beans

- 1 cup dried Pinto beans
- 2 cups Hulless Oat Groats

- 3/4 cup Oat Flakes

- 2 med. yellow cooking onions chopped

- 1 large  clove of garlic minced

- 2 cups of frozen  chopped rhubarb

- 2 med. Chiogga beets coarsely grated

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

- 2 smallish rutabagas coarsely grated 

- 1 1/2 cups approximately of frozen chopped arugula from my garden

- the last small piece of a green cabbage I've been using for awhile chopped finely

- 4 Tbsp + 2 tsp. Himalayan pink salt

I cooked the beans/peas and  oats separately. a little differently this time...  I wanted to see if I could reduce my cooking time and therefore my use of electricity by soaking the peas and beans overnight first and then chopping them in my food processor before cooking them .. SO... I ended up cooking them  for about 2 hours. At this point they were crushable, BUT not soft... and they still weren't soft after sitting for another hour... so I put them back on the stove for another hour of cooking... This is a actually longer than my usual 2 1/2 hours, but still shorter than the 4 hours it took the last time I used the pinto beans with the speckled peas... When I chose this combination I'd forgotten that it took such a long time to cook the last time... I don't know, but it seems there's something about this pea/bean combo that requires a longer cooking time... In any case I'll try this method again with other combinations which have required only 2 1/2 hours to cook... and we'll see if I can lower my use of electricity  or not... The oat groats I cooked for 3/4 of an 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 bean/pea mix which I mashed to a paste and the cooked oats to this mixture,  adding the cabbage last after the whole mix had cooled to just warm. The mix filled 7 liter mason jars firmly packed to the shoulder..  I left them beside my hot water heater for only a day and a half, because I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...

 

Bean/Pea, Oat Lacto-Ferment - made Oct 9/23

 

- 3/4 cup dried Black-eyed peas

- 1 cup of dried Adzuki beans

- 1 cup dried Black turtle beans
- 2 cups Hulless Oat Groats

- 3/4 cup Oat Flakes

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

- 2 med. yellow cooking onions chopped

- 2 cloves of garlic minced

- 2 cups of frozen  chopped rhubarb

- 1 1/2 cups of frozen chopped chard stems

- 3 med. red beets coarsely grated

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

- 7 parsnips coarsely grated - the last of my old ones...

- 5 smallish horseradish leaves from my garden chopped

- 12 sorrel leaves & stems from my garden chopped

- 8 leaves of green cabbage chopped finely

- 5 Tbsp Himalayan pink salt

I cooked the beans/peas and  oats separately... the 2 kinds of beans for about 2 1/2 hours, adding the black-eyed peas for the last 1 hour of cooking time 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 bean/pea mix which I forgot to mash to a paste this time (so we'll see how it is this way) and the cooked oats to this mixture,  adding the cabbage last after the whole mix had cooled to just warm. The mix filled 7 liter mason jars firmly packed to the shoulder...I left them in my warmish cupboard for only 1 1/2 days... As I could see they were fermenting well, I moved them to the fridge to stabilize and be eaten...

 

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 Hulless 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...

 

Bean/Pea & Oat Lacto-Ferment - Made May 13/23

- 1  cup dried Black-eyed peas

- 1/2 cup of dried Adzuki beans

- 1 1/4 cups dried Black turtle beans
- 2 cups Hulless Oat Groats

- 3/4 cup Oat Flakes

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

- 2 med. yellow cooking onions chopped

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

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

- 3 med.  red beets coarsely grated

- 2 cups of frozen chard stems

- 5 carrots coarsely grated

- 1 small red cabbage about 3 1//2" in diameter chopped finely

- 3 leaves of green cabbage chopped finely

- 4 1/2 Tbsp Himalayan pink salt

I cooked the beans/peas and  oats separately... the 2 kinds of beans for about 2 1/2 hours, adding the black-eyed peas for the last 1 1/4 hours of cooking time 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 bean/pea 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 my warm cupboard over my stove for 2 days, at which point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...

 

Pea, Rutabaga & Apple Lacto-Ferment - Made Sept. 28/22

 

- 1 cup dried Green Peas

- 1 cup dried Black Eyed Peas
- 1 cup Hulless Oat Groats

- 1 cup Millet

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

- 1 med. onion chopped

- 2 cloves of garlic minced

- 2 med./large rutabagas coarsely grated

- 1 med./large carrot

- 40 sorrel leaves & stems from my garden

- about 2 cups of frozen chopped fennel bulbs & roots from my garden

- approx 4 cups of "wild" apples cored and chopped

- 5 leaves of green cabbage chopped finely

- 3 1/2 Tbsp Himalayan pink salt

I  cooked the peas for about 2 1/2 hours.  I cooked the oats separately for 1 hour adding the millet for the last 1/2 hour of cooking time.    When all  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/millet 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 .  These fermented quite quickly, only spending 2 days in my "warm" cupboard over my stove.  At this time 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 Hulless 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...  

Pea Lacto-Ferment Made June 21/21

- 3/4 cup dried Speckled peas

- 3/4 cup dried Dwarf Grey Sugar peas

- 1 cup dried Green Split peas

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

- 1 med./large onion diced

- 2 cloves of garlic minced

- 1/2 a med./large cauliflower chopped finely

- approx. 1 cup of chopped frozen parsley leaves

- 2 large horseradish leaves chopped finely

- approx. 2 cups of frozen chopped rhubarb

- 2 pieces of frozen squash - skin grated finely and flesh chopped finely

- 2  Tbsp. of Himalayan pink salt

- 5 leaves of green cabbage chopped finely

I cooked the peas together for about 3 hours, until they were soft & tender. before mashing them into a 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.  These fermented VERY quickly, spending only a little more than a day in the cupboard over my stove, so I moved them to the fridge to stabilize and be eaten at this point. 

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 & Bean with Cauliflower & Greens Lacto-Ferment Made Oct 14/20

- 3/4 cup dried Speckled peas
- 3/4 cup dried Pinto beans

- 1/2 cup dried Adzuki beans
- 1/2 cup dried Oregon Giant peas

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

- 1 med. onion chopped

- 1/4  rounded tsp of garlic powder (I didn't have fresh garlic so I tried this...)

- 1 Tbsp + 1 tsp Himalayan pink salt

-  a small bunch of celery & a small bunch of parsley leaves (both from my garden) chopped

- 1 medium sized horseradish leaf chopped finely

- 4 leaves of green cabbage chopped finely
- 1 sweet potato (my parents called them yams), coarsely grated

- 1 small head of cauliflower chopped

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

I  cooked the peas and beans for about 4 hours, until there was only a little water left and they were tender.   These took an extra ordinarily long time to cook... I don't know if the addition of the kombu helps to shorten the cooking time, or if beans & peas don't cook well together... I'll experiment and see...  When they were finally soft, I mashed both together to make a fairly firm paste.   As I understand much of kombu's nutritional value is lost with cooking, I did not cook it with the peas and beans this time.  Instead it was mixed with the rest of the ingredients and except for the cabbage these were all added to the pea/bean mix when it had cooled somewhat .  I added the cabbage on its own, 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 in my warm cupboard over my stove for 2 1/2 days when I could clearly see they were fermenting well and 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...