Apple/Radish/Celery Root: Lacto-Ferment - made Aug 28/15

- 52 med /small Wild Apples diced - 8-10 cups

- 1 med/large celery root (celeriac) shredded

- 20 med red radishes diced - approx. 3 cups

- 1 med. onion diced

- 2 cloves of garlic minced

- 5 rounded Tbsp. desiccated coconut

- 2 Tbsp unrefined sea salt

- 3 Tbsp. of the water from my cucumber/zucchini mix as a starter

This filled 3 liter mason jars to the shoulder.  I left them in the cupboard for 3 days before putting them in the fridge...

Apple/Rhubarb/Kiwi/Rutabaga/Celery Root Lacto-Ferment: made May 27/15

- 4 Pink Lady Apples diced

- 2 Granny Smith Apples diced

- 2 large non-organic kiwi diced

- 2 1/2 cups frozen rhubarb chopped

- 1/2 a rutabaga shredded

- 1/2 a celery root (celeriac) shredded

- 2 small leaves finely chopped non-organic cabbage 

- 2 Tbsp unrefined sea salt

- 4 Tbsp organic desiccated coconut

- 2 generous Tbsp. of juice from the red chard as a starter

I mixed this all together. It made enough to fill two liter mason jars to the shoulder and a 500 ml. jar also. I left them in the warm cupboard for 4 days, before moving them to the fridge. 

Kiwi/Apple/Rhubarb/Cranberry Lacto-Ferment: - made Mar 8/15

- 1/2 Pink Lady apple diced

- 1/2 Granny Smith Apple diced

- 3 small non-organic kiwi diced

- 2 1/2 - 3 cups frozen rhubarb chopped

- 1 pkg. frozen cranberries cut in half

- 3 small carrots shredded

- 1 Small turnip shredded

- 1/2 a small celery root (celeriac) shredded

- 3 Tbsp desiccated coconut

- 1 Tbsp unrefined sea salt

- 3 Tbsp. of the water from the green chard as a starter

I mixed this all together, and it made enough to fill 2 liter jars to a little below the shoulder. I left them in the warm cupboard for 4 days, before moving them to the fridge.

Apple/Kiwi/Turnip/Celery Root: Lacto-Ferment - made Mar 8/15

- 4 1/2 Pink Lady Apples diced

- 6 small non-organic kiwi diced

- 1 1/2 Granny Smith Apples diced

- 1/2 a turnip shredded

- 3 small parsnips shredded

- 1 Tbsp unrefined sea salt

- 3 Tbsp. of the water from the green chard as a starter

This filled 2 liter mason jars to just below the shoulder.  I left them in the cupboard for 4 days when I could see they were fermenting well and then put them in the fridge...

 ..

Apple/Grapefruit/Rutabaga/Celery Root Lacto-Ferment: - made Jan 31/15

- 5 Pink Lady Apples diced

- 1 non-organic grapefruit diced

- 2 Granny Smith Apples diced

- 1/2 a small rutabaga shredded

- 1/2 a small celery root (celeriac) shredded

- 1 Tbsp unrefined sea salt

- 2 generous Tbsp. of my previous apple/grapefruit/orange/coconut mix as a starter

This filled 2 liter mason jars to just below the shoulder.  I left them in the cupboard for 2 days when I could see they were fermenting well and then put them in the fridge...

Pineapple/Rhubarb/Cranberry Lacto-Ferment: made Dec. 29/14

- 5 slices of a large non-organic pineapple diced

- 2 1/2 - 3 cups frozen rhubarb chopped

- 1 pkg. frozen cranberries cut in half

- 1 Tbsp unrefined sea salt

- 2 generous Tbsp. of my previous apple coconut mix as a starter

I mixed this all together, and it made enough to fill a 1 liter jar to just above the shoulder and a 500 ml. jar also. I packed both jars and left them in the warm cupboard for 3 days, before moving them to the fridge.

After a week I felt something more was needed so I added:

- 1 3/8" slice of rutabaga grated

- an equal amount of celery root (celeriac) grated

- 2 Tbsp non-organic desiccated coconut

I mixed this together with the original mix, packing it into 2 liter mason jars filled to just below the shoulder and left them, in the cupboard to ferment for 1/2 a day, before putting them back in the fridge... 

Apple/Grapefruit/Orange/Coconut Lacto-Ferment: - made Dec. 28/14

- 16 med. wild apples cored and diced - * plus more later see below

- 2 non-organic grapefruit diced

- 3 med. non-organic oranges diced

- 1/4 cup non-organic desiccated coconut - * plus more later see below

- 1 Tbsp unrefined sea salt

- 2 generous Tbsp. of my previous apple/coconut mix as a starter

This filled 2 liter mason jars to just below the shoulder.  I left them in the cupboard for 2 days when I could see they were fermenting well.  However, when I tasted it I felt the mixture needed a smaller proportion of grapefruit, so I added: 

*6 more wild apples diced & another rounded Tbsp. of the coconut,

to the mixture and left them for only another 6 hrs. in the cupboard, as they were fermenting VERY well...before putting them in the fridge...