Onion & Leek Lacto-ferment - Made Sept 11/21 & again Sep 21/21

- 13 Med. onions diced

- 2 large leeks -  green & white parts chopped 

- the remainder of a green cabbage I've been using for awhile - about 3" in diameter chopped finely

- 2 Tbsp Himalayan pink salt

This is a new thing for me... Leeks and onions were both on sale so I have lots and I like both!  I usually add onions to my ferments and also to my meals,  Maybe I end up using this instead of the onions I cook with my meals... We'll see... I mixed it all together and then packed it into 3 liter mason jars and one 500 ml jar, all firmly packed to the shoulder...  These have fermented unbelievable quickly!!  They spent just over a day in the cupboard over my stove. At this point they were fermenting so well that they were threatening to overflow, so I moved them to the fridge  to stabilize and be eaten...

2nd Batch... made Sept. 21/21...

Although I haven't tested my 1st batch, I had more leeks than I could possibly use fresh and my freezers are too full to put more there, so I've done a 2nd batch...

- 6 med. onions diced

- 3 large leeks - green & white parts chopped

- 3 large leaves of green cabbage chopped finely

- 2 Tbsp + 1 tsp. Himalayan pink salt

I was guessing at the quantity and thought I'd have the same or a little more than before, so I used a little more salt.  However, I only had enough to fill 3 liter mason jars firmly packed to the shoulder.  Consequently this mix will be a little saltier than my last batch. This fermented VERY quickly... only lasting a day in my cupboard; so they are now resting comfortably in the fridge waiting to be eaten...

Cranberry, Celery, Leek & Apple Lacto-Ferment - Made Sept. 8/21

 

- a little less than 2 cups dried cranberries chopped coarsely

- 1 bag (340 g) of frozen cranberries sliced in two
- green & white parts of one leek chopped
- 2 cloves of garlic minced
- 5 large stalks of celery chopped

- 2 meal sized pieces of frozen squash - skin finely grated and flesh chopped
- 10 med. "wild" apples cored and diced

- 25 leaves of sorrel chopped

- 2 Tbsp Himalayan pink salt

- 4 small leaves of green cabbage chopped finely

This uses the VERY last (I found one more small jar) of my dried cranberries sweetened with sugar...  I won't buy or use these again I'm SURE there's something added to them that prohibits fermentation and they are too sweet for me to use otherwise... This is the 3rd time I've used these. I've chosen ingredients that aren't very sweet to mix with them... We'll see how it works this time...  I've mixed everything together, making enough to fill 3 liter mason jars firmly packed to just below the shoulder ([plenty of expansion room if they need it). These spent 3 days in the warm cupboard over my stove.  At this time I could see they were fermenting well,so I moved them to the fridge to stabilize and be eaten.

Pepper, Celery, Apple & Leek Lacto-Ferment - Made Sept. 6/21

 

- 1 large bunch of celery chopped

-  green part of 1 large leek chopped

- 20 small/med. "wild" apples cored and chopped

- 8 sweet red, orange & yellow peppers chopped

- 2 cloves of garlic minced

- 14 sorrel leaves finely chopped

- 1 1/2 cups of frozen chopped rhubarb

- 4 leaves of green cabbage chopped finely

- 2 1/2 Tbsp Himalayan pink salt

I mixed everything together; then firmly packed it into 4 liter mason jars and one 500 ml jar, filled to the shoulder. These spent less than 2 days in my cupboard over my stove.  At this point I could see they were fermenting well, so I moved  them to the fridge to stabilize... 

Pea Lacto-Ferment Made June 21/21

- 3/4 cup dried Speckled peas

- 3/4 cup dried Dwarf Grey Sugar peas

- 1 cup dried Green Split peas

- 3 pieces - each approx. 1 1/2" square - kombu crumbled

- 1 med./large onion diced

- 2 cloves of garlic minced

- 1/2 a med./large cauliflower chopped finely

- approx. 1 cup of chopped frozen parsley leaves

- 2 large horseradish leaves chopped finely

- approx. 2 cups of frozen chopped rhubarb

- 2 pieces of frozen squash - skin grated finely and flesh chopped finely

- 2  Tbsp. of Himalayan pink salt

- 5 leaves of green cabbage chopped finely

I cooked the peas together for about 3 hours, until they were soft & tender. before mashing them into a paste.  I then added the rest of the ingredients,  except the cabbage, to the pea paste, adding the cabbage last, after the mixture had cooled to just warm and NOT hot. I mixed everything together thoroughly and packed it into 3 liter and one 500 ml.mason jars filled to the shoulder.  These fermented VERY quickly, spending only a little more than a day in the cupboard over my stove, so I moved them to the fridge to stabilize and be eaten at this point. 

Cauliflower, Squash, Chard Stem Lacto-Ferment - Made May 31/21

 

- 6 small leaves of green cabbage chopped finely

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

- approx. 2 cups of frozen chopped rhubarb

- 2 small/med onions chopped

- 2 cloves of garlic minced

- 4 pieces of frozen squash - flesh diced finely and skins grated finely

- 1/2 a med./large cauliflower chopped finely

- approx. 1 cup of chopped frozen parsley leaves, a few stems of sorrel & a stalk of lovage chopped

- 2 Tbsp. Himalayan pink salt

I mixed everything together, then packed it into 4 liter mason jars, filled to the shoulder...  This mix starts QUITE cold with so many frozen things included, so it may be slow to ferment even with the WARM weather forecasted for the next week...  In the end they stayed in the cupboard over my stove for 3 days... at which time they were clearly fermenting well,  so I moved them to the refrigerator to stabilize and be eaten... 

Update:  I didn't stant eating this until the beginning of Oct./21, four months after making it.. Strangely it is a very mild ferment and the vegetables have retained their crunch... I don't know why...

Fennel, Cauliflower & Pepper Lacto-Ferment - Made May 28/21

- most of a large zip-lock bag of chopped fennel

- 1/2 a med/large cauliflower chopped finely

- 1 small slice of pineapple chopped

- 10 slices of frozen cucumber diced

- 3 sweet red peppers chopped
- 1 med./large onion chopped

- 2 Tbsp of whole fennel seeds crushed lightly with a mortar and pestle 

- 2 cloves of garlic minced

- 4 full stems of sweet cicely with leaves & flowers finely chopped

- 2 cups of frozen chopped rhubarb

- 1/2 a small green cabbage (about 4" in diameter) chopped finely

- 2 Tbsp Himalayan pink salt

I mixed everything together; then firmly packed it into 4 liter mason jars, filled to the shoulder. I left them in my cupboard over my stove for 2 and 1/2 days, when I could see they were fermenting well, so I moved  them to the fridge to stabilize... 

Bean Lacto-Ferment - Made May 27/21

- 1 1/4 cups dried black turtle beans cooked

- 1 1/4 cups dried adzuki beans cooked

- 4 small pieces of kombu seaweed (approx. 1 1/2" square) crumbled

- 1 med. onion diced

- 2 cloves of garlic minced

- 2 pieces of frozen squash - flesh diced & skin finely grated
- 2 med. red beets coarsely grated
- 1 cup of frozen chopped parsley

- a few stems of fresh sorrel & sweet cicely 

- 1 1/2 cups of frozen chopped rhubarb

- 4 leaves of green cabbage finely chopped

- 2 Tbsp. Himalayan pink salt 

I added the beans to boiling water, cooking them until they were tender (about 2 1/2 hours).   Again this time I did not cook the kombu with the beans.  Instead it was mixed with the rest of the ingredients.  After mashing the beans with the water they'd cooked in,  I added this  paste 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 and one 500 ml. mason jar filled a little more than half full.  They fermented VERY quickly, so I only left them in my cupboard over my stove for a day and a half... when I moved them to the fridge to stabilize and be eaten...