Cabbage, Pineapple, Fennel & Rutabaga Lacto-Ferment - Made Dec 1/18

- 1 med, head of cabbage (about 6" in diameter) chopped finely

- 3 med./small rutabaga coarsely grated
- 1 bunch of fennel chopped 
- 2/3 of a med/small pineapple finely chopped

- 1 medium onion chopped

- 2 garlic cloves minced

- 2 1/2 Tbsp Himalayan pink salt
- 1/2 tsp fennel seeds

I mixed everything except the cabbage together. When I saw how much it made I knew my large glass bowl wasn't going to be large enough, so I transferred 1/2 of the mix to my 2nd large glass bowl and added 1/2 of the cabbage to each one.  After mixing both bowls as thoroughly as possible, I let it sit for a few minutes, before transferring it to  4 liter  and one 750 ml.mason jars, which I packed firmly to about 1 1/2" from the rim of the jars.  I'm experimenting with the pink salt.  As it is quite different, I may have used a little much this time, I'm not sure...  I'll know when I start eating this in a month or two... I've  left them in my warmish cupboard above the stove for 3 days, then transferred them to the fridge when I could see they were fermenting well...

An Update:  I started eating this at the end of December 2018, and like it.  It's also just FINE for saltiness...

Cabbage, Rutabaga, Rhubarb & Carrot Lacto-Ferment - Made Oct 18/18

- 1 head of green savoy cabbage (about 6" in diameter - 2 1/2 lbs.) chopped finely

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

- 1 med. onion chopped

- 2 cloves of garlic minced

- 1 1/4" slice of pineapple diced
- 1 large rutabaga coarsely grated
- 3 med. carrots coarsely grated

- 2 Tbsp.  Himalayan pink salt

I mixed everything together in my two largest glass bowls.  After stirring it well, I let it sit for awhile to warm, before transferring it to 4 liter mason jars, firmly packed to the shoulder, which I left in the warm cupboard over my stove...  I left them there for 3 days.  When it was clear they were fermenting well, I moved them to the fridge... 

Cabbage, Cucumber & Rutabaga Lacto-Ferment - Made Sept 6/18

- 1 small head of green cabbage (about 6" in diameter - 2 3/4 lbs.) chopped finely

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

- 1 med. onion chopped

- 2 cloves of garlic minced

- 4 med./small wild apples diced
- 1/2 a large zip-lock bag of frozen rutabaga finely chopped

- 2 Tbsp.  Himalayan pink salt

I mixed everything together in my two largest glass bowls.  After stirring it well, I let it sit for awhile to warm, before transferring it to 4 liter mason jars, firmly packed to the shoulder, which I left in the warm cupboard over my stove...  After 2 1/2 days, I could see they were fermenting well, so I moved them to the fridge... 

Cabbage, Zucchini, Carrot & Apple Lacto-Ferment - Made Sept 1/18

- about 6 cups of diced "wild" apples

- 1/3 of a  LARGE zucchini diced

- approx. 1 1/2 to 2 lb. carrots coarsely grated
- 1 small green cabbage (about 4" in diameter) finely chopped

- 1 medium non-organic onion diced
- 3 small cloves of garlic minced

- 2 Tbsp Himalayan pink salt

 I mixed everything together... I had to use both of my large glass bowls...  It filled 4 liter mason jars to the shoulder, which I left in the cupboard for 3 days, before I transferred them to the fridge...

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...