Cabbage Lacto-Ferment...

- 1 med/large head of cabbage (about 5 1/2" in diameter) chopped

plus some of the summer cabbage from 2 weeks ago...

- 1/2 of a medium non-organic onion chopped

- 1 garlic clove minced

- 2  slices of non-organic pineapple finely chopped

- 1 1/2 Tbsp unrefined sea salt

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for a few minutes, before transferring it to 2 liter mason jars, firmly packed to the shoulder.  I  left them in the cupboard -- a warm one for a day and then a cooler cupboard for 3 days.  I then transferred them to the fridge before moving them down to the basement...

Celery & Beet Stems Lacto-Ferment

- 1 slice of cabbage chopped

- 1 small clove of garlic minced

- 1 1/2 bunches of celery stalks with a few leaves chopped

- 1 wedge of non-organic lemon - juice & pulp

- frozen stems from a bunch of beets - chopped

- 1 Tbsp + 1 tsp non-refined salt

I mixed everything together, then packed it into two 1 liter mason jars and left them in the cupboard for 3 1/4 days, then refrigerated...  The jars are filled perfectly just to the shoulder.

Cabbage Lacto-Ferment...

- 1 large head of cabbage (about 6" in diameter) chopped

- 1/2 clove of garlic minced 

- 1 1/2 Tbsp unrefined sea salt

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for a few minutes, before transferring it to  2 liter mason jars, firmly packed to the shoulder.  I left them in the cupboard for 3 1/4 days, then refrigerated...

Mango Chutney Lacto-Ferment- my very first ferment...

3/4 of a non-organic mango chopped

1 - non-organic lime squeezed

1 - small piece of apple diced finely

a few frozen cranberries chopped

4 tsp. white sea salt

This made enough for a 500 ml. jar. I topped it with a small amount of sesame oil and let it ferment for a week.  I thought the sesame oil might provide an air lock...  It was very salty and the fermentation was slow... Perhaps the use of non-organic ingredients or my white sea salt had iodine added... or the sesame oil wasn't helpful... However, in retrospect I suspect this needed a starter and I didn't use one...

I used about 1/2 of this and then added:

1 - non-organic mango chopped

1/2" non-organic slice of pineapple diced finely

1 - med. wild apple cored and finely diced

- juice and pulp of one non-organic small lemon

1/4 -  3/8 cup frozen cranberries chopped

1 rounded tsp. unrefined sea salt

This filled a liter mason jar to the shoulder, fermented well and tasted good.

Corn Relish Lacto-Ferment (my 2nd batch)

- corn from 5 non-organic good-sized corn cobs

- 3 small celery stalks chopped

- 4 slices from a large Asiatic melon diced

- 1 medium red onion diced

- 2 large  fleurs d'ail chopped finely

- 1 small bunch of fresh parsley minced

- 1 small wild apple

- the 500 ml. of my first corn relish as a starter

-  juice and pulp from 1/2 non-organic lemon

- 1 Tbsp unrefined sea salt

I blended the apple and melon together with the salt and some onion to make a watery mixture, then stirred everything together.  This made enough to fill 3 liter mason jars to just below the shoulder.   I left them in a cupboard for a day plus a little and then re-refrigerated...

Chard Stems Lacto-Ferment

I cut chard stems into pieces, packing the red ones into a liter mason jar, they filled it to the top and the green stems into another jar the same size. The jar with the green stems was about 3/4 full.  I then filled them with water and left  them in the cupboard for a day. 

The next day, I drained off the water and refilled the jars with fresh water before putting them back in the cupboard...

The next day, I dissolved 1 tsp. of salt in 1 1/2 cups of water for each jar, packed the drained chard stems into the jars, poured the saline solution over and left them in the cupboard for another day, before moving them to the fridge.  These are supposed to be ready to eat in a month -- mid October...  They were ready and kept until late spring.  They might have kept longer, but I'd eaten them all by then... They were very crunchy and almost like fresh, so they were really better cooked a little when mixed with other cooked vegetables...

Hummus Lacto-Ferment (kind of...) #2

- 1 cup dried adzuki beans cooked --

- 5 Tbsp sesame seeds toasted

- 2 Tbsp sesame oil

- 1/4 cup water

- 1 clove garlic

- 1 small non-organic onion chopped finely

- 1 non-organic lemon -- juice & pulp

- a little less than 1 tsp. unrefined sea salt

- 2 Tbsp of the liquid from my #2 cucumber mix as a starter 

I blended the lemon, sesame seeds, oil, garlic and onion together in the blender with 2 Tbsp of the water, then mashed the beans and mixed everything together in a glass bowl, mixing in the starter after the rest had cooled to room temperature.   I packed the paste into a one liter mason jar, which I left it in the cupboard for 2 days, before putting it in the fridge...