Cabbage Lacto-Ferment - done Sun Dec. 14/14

- 1  med. cabbage (a little more than 4" in diameter) shredded in food processor

- 1 medium non-organic onion chopped

- 1 med/large yellow carrot shredded in food processor

- 1 garlic clove minced

- 1/2  non-organic honeydew melon blended

- 1 1/2 Tbsp unrefined sea salt

I mixed everything together; not quite filling my large glass bowl.  I mashed it down best I could then 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 cool cupboard for 3 days.  I then transferred them to the fridge and once fermentation slowed I moved them down to the basement...

Cucumber with Rutabaga Lacto-Ferment - done Mon. Dec. 8/14

- 1 med. non-organic onion chopped

- 1 slice of non-organic pineapple chopped

- 1 3/4" slice of non-organic rutabaga coarsely grated

- 1 clove of garlic minced

- 8 plus cups of frozen cucumbers diced -- almost all of the contents of 1 of  my large zip-lock bags

- 1 1/2 Tbsp unrefined sea salt

- 1 1/2 Tbsp of my cucumber apple mix as a starter

- 1/2  of a non-organic lemon -- juice and pulp

I mixed everything together except the starter and let it sit out until it was still cold, but thawed, then added the starter.  This made enough for 2 liter mason jars, filled to the shoulder.  I then left them in the cupboard for 9 days after they came up to room temperature, which took about a day, so they spent a total of 10 days in the cupboard...  They weren't very lively fermenters, so instead of putting them directly into the fridge, I just moved them to my cool lower cupboard for a few more days before moving them to the fridge ...  

Ginger Lacto-Ferment - Made May 27/16

- 1 large piece of non-organic ginger root finely chopped

- 1/4 tsp. pink salt

- 1/4 slice of pineapple finely chopped

- 2 tsp of the liquid from my cabbage/rutabaga mix as a starter

- 2 tsp organic goji berries finely chopped

- 1/2 a natural fig finely chopped

I chopped everything as finely as I could and then mixed it all together (except the starter and the salt) in my Cuisinart mini-prep to make a smooth paste, then added the salt and the starter...I packed it into a 250 ml. mason jar, filled to about 3/4" from the top and left it in the cupboard for 3 days... before moving it to the fridge...  I liked the consistency of this better than the one before where I shredded the ginger...

Ginger Lacto-Ferment - Made Dec. 22/15

- 1 large piece of non-organic ginger root finely chopped

- 3/4 tsp. pink salt

- 1 Tbsp of my carrot/apple mix

- 1 wedge of non-organic lemon finely chopped

- 2 tsp organic goji berries finely chopped

- 1 tsp organic currants finely chopped

I mixed everything together and packed it into a 250 ml. mason jar, which it filled almost to the top and left it in the cupboard for 4 days...  As there's only about 1/4" of headroom, I'm praying it doesn't overflow... It didn't...

Ginger Lacto-Ferment

- 2 large pieces of non-organic ginger root finely grated

- 1 1/4 tsp. pink salt

- 1 Tbsp of the liquid from my cucumber mix

- 1 small wild apple

- 1 wedge of non-organic lemon

- 2 tsp organic raisins

- 1 tsp organic goji berries

I blended the last 4 ingredients together with some of the juice from the grated ginger, then mixed everything together and packed it into a 500 ml. mason jar, which it filled to a little more than 1" from the top and left it in the cupboard for 6 days.  It looked like it was fermenting OK... so I moved it to the fridge

Cabbage & Cucumber Lacto-Ferment

- 1 small head of green non-organic cabbage (about 5" in diameter) chopped finely

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

- 1 med/large non-organic onion chopped

- 1 clove of garlic minced

- 2 slices of non-organic pineapple chopped

- 1 Tbsp & 2 tsp. unrefined sea salt

I mixed everything but the cucumber and 2 tsp of salt together; completely filling my largest glass bowl, then mixed the other two items in my smaller bowl before combining them -- REALLY filling the largest glass bowl.  I mashed it down best I could then let it sit for a few minutes, before transferring it to 2 liter & one 500 ml mason jars, firmly packed to the shoulder.  I left them in the cupboard for 4 & 5 days, (the jars seemed to ferment at different speeds) then put them in the fridge...

Radish & Beet Lacto-Ferment - Made Mar 8/15

- 2 1/2 red meat radishes shredded

- 1 med red beet & 4 med chiogga beets shredded

- 1/2 a large non-organic onion finely diced

- 1/2 small celery root (celeriac) shredded

- 1/2 Pink Lady apple diced

- 1 non-organic lime -- juice & pulp

- 5 slices frozen cucumber chopped

- 1 1/2 Tbsp unrefined sea salt

- 3 Tbsp of water from the green chard mixture

I mixed everything together, then packed it into 2 liter mason jars, packed to  the shoulder. I left them for 4 days in the cupboard, before moving them to the fridge.