Cabbage & Zucchini Lacto-Ferment -To Use Primarily as a Starter - Made Aug 25/18

- 1 small head of red cabbage (about 5" in diameter) chopped finely

- 1/2 a large zucchini chopped

- 1 med. onion chopped

- 1 clove of garlic minced

- 2 1/2 frozen kiwi diced

- a little less than 2 Tbsp. Himalayan pink salt

I mixed everything together in my largest glass bowl.  After stirring it well, I let it sit for a few minutes to warm, before transferring it to 3 liter mason jars, firmly packed to just below the shoulder.  I left them in the cupboard for 3 days,  then put them in the fridge... 

Zucchini, Cranberry, Celery root (celeriac) Lacto-Ferment - Made Aug 6/18

- 1 large zucchini chopped (I grated the skin finely as it was a little tough)

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

-  about 2 1/2 cups of "wild" apples diced

- 4 medium carrots coarsely grated
- 1 lb. of frozen cranberries chopped in half
- 1 medium celery root (celeriac) coarsely grated

- 2 Tbsp Himalayan pink salt
- 3 leaves of fresh green cabbage finely chopped

I mixed everything together; in my large glass bowl, mashed it down best I could then I let it sit for a few minutes to warm, before transferring it to 4 liter mason jars firmly packed to the shoulder.  I left them in the cupboard for only 1 1/2 days, as this space is quite warm with  all the HOT weather we've been having.  Even after such a short time, they were fermenting well,  so I moved them to the fridge... 

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... 

Corn & Zucchini Lacto-Ferment - made July 23/18

-  kernels from 5 cobs of fresh corn 

- 3 leaves from a 4" diameter green cabbage finely chopped

- 1 med. celery root (celeriac) shredded

- 1 large  onion diced

- 2 cloves of garlic chopped finely

- 1 large zucchini chopped
- 2 stalks of fresh rhubarb
- 1 1/2 Tbsp  Himalayan pink salt

I stirred everything together, then packed it into 4 liter mason jars filled to just below the shoulder.   As it's been quite hot these last few days, I only had to leave them in a warm cupboard for just 1 day.  After this I could see they were fermenting VERY well.. so I moved them to the fridge to stabilize...

Beet, Celery root (celeriac), Zucchini Lacto-Ferment - made Jul 20/18

- 1 large celery root (celeriac) coarsely grated

- 2 large red beets coarsely grated

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

- 1 large zucchini chopped
- 3 leaves from a 5" diameter green cabbage finely chopped

- 1 1/2 Tbsp Himalayan pink salt

I mixed everything together, then put it into 3 liter mason jars, packed to the shoulder.  These fermented VERY well so  I only left them in the cupboard for ONE day,, before moving them to the fridge. 

Squash Cucumber & Celery Root Lacto-Ferment - Made Jul 8/18

- 1 large zip-lock bag of frozen pumpkin - approx. 4 cups diced

- 1 med/large red onion chopped

- 2 cloves of garlic minced
- 11 medium radishes diced

- 1/2 a large zip-lock bag of frozen cucumbers diced
- 1 stalk of rhubarb chopped (approx. 1 cup)

- 1 large celery root (celeriac) coarsely grated
- 5 Tbsp desiccated coconut

- 1 1/2 Tbsp Himalayan pink sea-salt
- 3 large Tbsp of my cabbage/cucumber starter mix

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then I let it sit for awhile to warm, before adding the starter and transferring it to 4 liter mason jars, firmly packed to just below the shoulder.  It is a VERY liquid mix, so I wanted to give them lots of room... As it's been quite hot, I only left them in the cupboard for 2 days to begin fermenting.  After this I could see they were fermenting VERY well, so I transferred them to the fridge.

Corn, Rhubarb, Vegetable Medley Lacto-Ferment - Made May 30/18

- 3 small red beets shredded
- 1/2 a large zip lock bag of frozen corn

- 6 stalks of fresh rhubarb chopped

- 1 med/large onion finely diced

- 2 cloves of garlic minced

- 1 large parsnip shredded
- 1 medium sweet potato (my parents called them yams), shredded
- 6 large slices of frozen cucumber chopped

- 1 1/2 Tbsp Himalayan Pink Salt

- 3 Tbsp of my Cabbage Cucumber starter mix

I mixed everything but the starter together and let it warm a little before adding the starter.  After adding the starter, I mixed it well, then packed it into 3 liter mason jars and a 500 ml jar all firmly packed to  the shoulder. I left them for 3 days in the cupboard, before moving them to the fridge.