Bean Lacto-Ferment Made Oct 17/19

- 2 1/2 cups dried pinto beans

- 2 small pieces of kombu seaweed broken up

- 1 med. onion diced

- 2 cloves of garlic minced

- almost 2 Tbsp Himalayan pink salt

- 4 small leaves of green cabbage chopped finely
- 5 med. red beets coarsely grated
- 4 stalks of celery chopped

- 7 med. wild apples cored and diced - about 2 cups

I  cooked the beans with the kombu for about 3 hours, until they were tender, when I mashed them with the water remaining into a thick paste.  I then added  this bean paste to the rest of the ingredients, adding the cabbage last when the mixture was just warm (NOT hot).  After mixing it well, I packed it into 3 liter and one 500 ml mason jars filled to the shoulder.  These fermented very well, so I only left them in my "warm" cupboard for 2 days, before I put them in the fridge to stabilize and be eaten...

Apple, Celery & Beet Lacto-Ferment - made Oct 5/19

- 30 small wild apples cored and diced - about 6 cups
- 1 medium/large onion chopped

- 2 cloves of garlic minced

- 3 leaves of green cabbage chopped

- 4 med. red beets grated

- 8 stalks of celery chopped

- 2 Tbsp Himalayan pink salt

I mixed everything together; completely filling my large glass bowl.  I mashed it down best I could then let it sit for a few minutes, before transferring it to  3 liter mason jars, firmly packed to the shoulder.  This one surprisingly fermented VERY quickly, even with the cooler temperatures, so they only stayed in the cupboard over my stove for 2 days, before I moved them to the fridge to stabilize...

Corn, Celery & Apple Lacto-Ferment - made Oct. 3/19

- 1/2 a large Zip-lock bag of frozen corn

- 9 stalks of celery chopped

- 1 medium/large onion diced

- 2 cloves of garlic finely minced

- 25 wild apples cored & chopped - approx. 6 cups

- 3 leaves of green cabbage finely chopped
- 1 large carrot coarsely grated

- 2 Tbsp Himalayan pink salt

I stirred everything together except the carrot.  This made enough for 3  liter & a 500 ml. mason jars to be filled, firmly pressed, to the shoulder.  Tasting this just before making my next ferment, I decided it could use the addition of something with more flavor...  I thought of beet, but saw I'd used beet with corn frequently, so I decided on carrot.  When I finished the beet, apple & celery ferment, I poured this corn mix out into the recently vacated bowl, (which had the remains of the beet mix left in it) along with the carrot, nixed to all together thoroughly and then repacked the jars... I left them in the cupboard over my stove (which isn't so warm these days) for a total of 4 days, before I moved them to the fridge.  This is a little longer than my average.  Probably due to the cooler temperature and to repacking the jars...   

Carrot & Mango Lacto-Ferment - done Aug 24/19

- about 1 lb. of carrots coarsely grated

- 2 good sized mangoes chopped

- 2 med/small  onions chopped

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

- 2 Tbsp Himalayan pink salt

- a small green cabbage (about 5" in diameter) chopped finely

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 3 liter mason jars, firmly packed to just above the shoulder.  They are filled a little high, so I thought I might have to strain off some of the liquid, but this wasn't necessary. They fermented quite quickly, so I only left  them in the cupboard over my stove for 2 days before moving them to the fridge...

Cabbage & Zucchini Lacto-Ferment - Made Aug 24/19

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

- 1 large zucchini chopped

- 1 med./large onion chopped

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

- 1 1/2 cups of frozen apple 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 & a 500 ml. mason jars, firmly packed to just below the shoulder.  They fermented quite quickly, so I left them in my warm cupboard for only 2 days before moving them to the fridge... 

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...

Beans & Beet Lacto-Ferment Done July 16/19

- a generous 1 1/3 cups dried black turtle beans cooked

- 1 cup adzuki beans cooked

- 3 small pieces of kombu seaweed crumbled

- 1 med. onion diced

- 2 cloves of garlic minced

- 7 large slices of frozen cucumber diced
- 2 med. red beets coarsely grated
- 1 small celery root (celeriac) coarsely grated

- 5 1/2 small leaves of green cabbage finely chopped 
- 1 cup of frozen chopped rhubarb

- 1 1/2 Tbsp. Himalayan pink salt

I added the beans to boiling water with the kombu and then cooked them until there was only a little water left and they were tender (about 2 hours).   After mashing them, I added them to the rest of the ingredients, adding the cabbage last, after I'd mixed the other things together and the whole mixture was an even warm temperature (NOT hot)... I then packed it into three 1 liter mason jars  filled to the shoulder.  I only left them in the warmish cupboard over my stove for one day.  The weather is VERY warm, so they fermented VERY quickly.  They are now in the fridge stabilizing; available for eating...