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... 

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... 

Sweet Pepper, Celery Vegetable Medley Lacto-Ferment - Made Jul 15/24

 

- 1 large bunch of celery with leaves chopped

- 3 cups of frozen chopped cauliflower

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

- 7 sweet orange, yellow & green peppers chopped

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

- 1 1/2 cups of frozen chopped fennel leaves

- 20 sorrel leaves finely chopped

- 1 med. onion chopped

- 1 clove of garlic minced

- 4 leaves of green cabbage chopped finely

- 4 leaves of red cabbage chopped finely

- 3 Tbsp plus 1 tsp. Himalayan pink salt

I mixed everything together; then firmly packed it into 5 liter mason jars, filled to the shoulder and one partially filled 500 ml. jar. I think this has been my fastest ferment ever...  Probably due to the very hot humid weather we've been having. They sat beside my hot water heater for less than a day before it was clear 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...

 

Celery root (celeriac), Celery & Beet Lacto-Ferment - Made Mar. 7/24

- 2 bunches of celery chopped

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

- 1 LARGE red beet coarsely grated

- 6 leaves of green cabbage finely chopped

- 1 med. onion diced
- 2 large celery roots (celeriac) coarsely grated

- approx. 2 cups of frozen chopped sorel leaves & stems  (leafy greens) from my garden

- 3 Tbsp  + 1 tsp of Himalayan pink salt

I mixed everything together... filling 5 liter and one partially filled 500 ml. mason jars firmly packed to the shoulder.  This fermented VERY quickly.   In only 2 days it was exploding out of the jars... so I re-packed them, replacing the 500 ml jar with a 750 ml jar and moved them to the fridge to stabilize and be eaten... 

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...

 

Yam, Cauliflower & Red Cabbage Lacto-Ferment - Made Oct 27/23

- 4 leaves of red cabbage chopped finely

- 1 leaf of green cabbage chopped finely

- 1 1/2 cups of frozen zucchini chopped

- 2 med. onions chopped

- 2 cloves of garlic minced
- 1 1/2 cups of frozen chopped rhubarb

- 3 large sweet potatoes (my parents called them yams), shredded

- 6" diameter head of cauliflower chopped finely

- 18 sorrel leaves with stems from my garden chopped

- stems & leaves from about 20 kohlrabi chopped 

- 3 3/4 Tbsp. Himalayan pink salt

Using both of my large glass bowls, I was able to mix everything together.  After stirring it well, I let it sit for a few minutes to warm, before transferring it to 5 liter mason jars, firmly packed to the shoulder.  I left them in a warm corner by my hot water heater for only 2 days before 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...

 

Parsnip, Cauliflower, Celery & Yam Lacto-Ferment - made Sep 25/23

 

- 1 1/2 cups of frozen chopped chard stems

- 1 1/2 cups of frozen chopped rhubarb 

- 1/2 a head of cauliflower chopped
- 1 VERY large sweet potato (my parents called them yams), coarsely grated
- 2 med./small onions chopped

- 2 cloves of garlic minced

- 5 fairly large parsnips coarsely grated

- 1 bunch of celery with leaves chopped

- 4 leaves of horseradish & 6 sorrel leaves & stems from my garden finely chopped

- 1/2 of a 6 inch diameter green cabbage chopped finely

- 3 1/2 Tbsp Himalayan pink salt

This continues my BIG experiment...  I still have more of last year's parsnips to use up... I tasted the last batch and it seems to be OK, so I'm using more of them this way... I still have enough left for 1 more batch of something... so they're going to show up one last time.. some time soon...

For this time, I mixed everything together; then firmly packed it into 5 liter  mason jars, filled to a little below the shoulder. I left them in my warmish cupboard for 3 days, as I could see they were fermenting well, I transferred 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.

Yam, Rutabaga, Fennel Lacto-Ferment - Made Mar 4 /22

- approx. 2 cups of frozen chopped rhubarb

- 8 med/small "wild" apples chopped (approx 2 cups)
- 8 slices of frozen  Zucchini chopped

- 3 small rutabaga coarsely grated

- 1/2 cup frozen chopped fennel leaves

- 1 cup chopped frozen chard leaves
- 1/2 a large zip-lock bag of chopped frozen fennel bulbs
- 3 med. sweet potato (my parents called them yams), coarsely grated
- 1 medium/large onion chopped

- 2  garlic cloves minced

- 4 leaves of green cabbage chopped finely

- 2  Tbsp + 2 tsp. Himalayan pink salt
- 2 Tbsp. fennel seeds  crushed

I mixed everything together, slowly because so many of the ingredients were frozen... I mixed the frozen things with the salt together first.  Then let this warm before adding the rest except the cabbage, which was added last when the mix had clearly thawed.  After mixing everything together well, I transferred the entire mix to  4 liter  mason jars, packed firmly to the shoulder. I left them covered by a cardboard box in front of one of my rads (my "warm cupboard" over my stove isn't so warm these days)  for 4 days when I could see they were fermenting well.  I moved them then to the fridge to stabilize and be eaten...

Yam, Celery root (celeriac) & Radish Lacto-Ferment - made Feb 28 /21

- 1 large celery root (celeriac) coarsely grated

- 2 medium/large sweet potato (my parents called them yams), coarsely grated

- 2 med. red meat radishes coarsely grated

- 1 med/large  onion diced

- 8 med. "wild" apples cored and diced\

- 4 slices of frozen Italian zucchini diced

- approx 1 cup of chopped frozen celery leaves
- 1/2 tsp garlic powder

- approx. 2 1/2 cups of frozen chopped rhubarb

- the remaining "heart" of a green cabbage - about 3 1/2" in diameter finely chopped

- 2 Tbsp Himalayan pink salt

I mixed everything together, then put it into 3 liter and 1 750 ml mason jars, firmly packed to the shoulder.  Again, as a precaution in case this batch too is slow to ferment, I've added a little less than 1/4 tsp of extra salt to the top of each jar... I left them covered in front of a rad (my cupboard over my stove isn't too warm these days) for only 2 1/2 days...  As they were fermenting very well,  I moved them to the fridge to stabilize and be eaten...  

Fennel & Yam Lacto-Ferment - Made Dec 29/20

- approx. 1 1/2 cups of frozen chopped rhubarb

- 6 med/small "wild" apples chopped
- 8 slices of frozen Romanesco  Zucchini chopped
- 1/2 a large zip-lock bag of chopped frozen fennel 
- 3 med. sweet potato (my parents called them yams), coarsely grated
- 1 medium onion chopped

- 1/2 tsp garlic powder

- 4 leaves of green cabbage chopped finely

- 1 1/2 Tbsp Himalayan pink salt
- 2 Tbsp. fennel seeds 1 ground & 1 crushed

I mixed everything together, then transferred the mix to  3 liter  mason jars, packed firmly to the shoulder. I left them in my cupboard above the stove for a little more than a day, but I could see it just wasn't warm enough... so I covered the jars and placed them in front of one of my rads.  They only needed a day here for me to see they had fermented VERY well, so I've now 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...  

Cabbage, Yam, Turnip & Rhubarb Lacto-Ferment - Made Apr 15/20

- approx. 3 cups of chopped frozen rhubarb

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

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

- 2 small/medium onions diced
- 2 cloves of garlic minced
- 1 small red beet coarsely grated

- 5 med. purple top turnips coarsely grated

- 1 1/2 Tbsp of Himalayan pink salt

I mixed everything together... It makes a very liquid, pretty, dark salmon colored mix which  filled 3 liter mason jars firmly packed to the shoulder.  I've left them in my "warm" cupboard (which isn't so warm these days) over my stove for a week, before I transferred them to the fridge...  Color is SO important to me... I love just looking at the colors of these mixes as much as I love eating them...  What a treat to be able to eat such beautiful colors!

Cabbage, Yam & Zucchini Lacto-Ferment - Made Aug 3/19

- approx. 11/2 cups of finely chopped frozen pineapple

- 1 large zip-lock bag of frozen sliced zucchini diced
- 2 med. sweet potato (my parents called them yams), coarsely grated

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

- 2 small/medium onions diced
- 2 cloves of garlic minced

- a little less than 2 Tbsp of Himalayan pink salt

I mixed everything together... It makes a very liquid, "Spring" colored mix which  filled 4 liter mason jars firmly packed to the shoulder.  I only left them in the cupboard over my stove for a ;little more than a day as they fermented VERY quickly, before transferring them to the fridge...

Fennel, Yam & Rutabaga Lacto-Ferment - Made May 1/19

- 6 leaves of green cabbage chopped finely

- 2 med./large rutabaga coarsely grated
- 7 slices of frozen kiwi chopped
- 6 slices of cucumber chopped
- 1 good sized bunch of fennel with leaves chopped
- 3 med. sweet potato (my parents called them yams), coarsely grated
- 1 medium onion chopped

- 2 garlic cloves minced

- close to 2 Tbsp Himalayan pink salt
- 1 tsp fennel seeds ground

I mixed everything together, except for 2 leaves of the cabbage, then transferred the mix to  4 liter  mason jars, packed firmly to the shoulder.  I thought I was done, but got nervous about the cabbage being enough...  These are smaller inside leaves, so I chopped another 2 leaves and added and equal amount to the top layer of each of the four jars.  We'll see if I've added enough by how well they ferment... I  left them in my warmish cupboard above the stove for 3 days. After this I could see they were fermenting well, so I transferred them to the fridge...

Yam, Beet, Radish & Cucumber Lacto-Ferment - Made Apr 18/19

- 12 slices of frozen cucumber chopped
- 6 slices of a large frozen zucchini chopped

- 1 med/large onion chopped
- 2 cloves of garlic minced

- 5 small chiogga beets coarsely grated
- 5 med. black radish coarsely grated
- 4 leaves of Green Cabbage finely chopped

- 3  med./large sweet potatoes (my parents called them yams), coarsely grated
- 1 1/2 Tbsp Himalayan pink sea salt

I mixed everything together in my large glass bowl, mashed it down best I could, then transferred it to 3 liter mason jars, firmly packed to the shoulder.  I left them in a cupboard for only 2 days as they fermented VERY well, before moving them into the fridge to stabilize...  

Zucchini, Corn & Yam Lacto-Ferment - made Aug 4/18

- 1 med. onion chopped
- 2 cloves of garlic minced
- 1 VERY large zucchini chopped (I grated the skin finely as I thought it was just a little too tough)

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

- 1 pkg. (1/2 of a large zip-lock bag) of frozen corn

- 2 Tbsp Himalayan pink salt

- 3  leaves of fresh green cabbage chopped finely

I mixed everything  together; then let it sit for a few minutes to warm, before  transferring it to  5 liter mason jars, firmly packed to the shoulder.   It's been VERY warm, so these fermented VERY quickly.  I put them in the fridge after only 1 1/2 days in the cupboard...