Chard Stems, Corn & Yam Lacto-Ferment - made Apr 26 /17

- 1 med. onion chopped
- 2 cloves of garlic minced
- 10 slices of frozen cucumber chopped

- 6 small sweet potatoes (my parents called them yams), grated

- 1 pkg. (1/2 of a large zip-lock bag) of frozen corn

- 1 pkg. (1/2 of a large zip-lock bag) of frozen chopped chard stems

- 1 1/2 Tbsp sea salt

- 3 Tbsp of the liquid from my Chard Stems, Cabbage, Squash, Celery root (celeriac)  mix as a starter

I mixed everything but the starter together; mashed it down best I could then I let it sit for awhile to warm, before adding the starter and transferring it to  3 liter mason jars, firmly packed to the shoulder.   We got a couple of warm days, so these were exploding after only 1 1/2 days... I drained off a total of about a cup of the liquid from all 3 jars (which I've kept in the fridge and will use) and then put them in the fridge to stabilize... before moving them down to the basement...

Cucumber, Carrot & Celery root (celeriac) Lacto-Ferment - Made Apr 26/17

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

- 1 med/large onion chopped

- 2 cloves of garlic minced

- 5 wild apples chopped

- 4 med. yellow carrots grated
- 1 med. sweet potato (my parents called them yams), grated

- 1 med/large celery root (celeriac) grated

- 1 1/2 Tbsp sea salt
- 3 Tbsp. of my Chard Stems, Cabbage, Squash, Celery root (celeriac) mix as a starter

I mixed everything but the starter together; in 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 3 liter mason jars, firmly packed to the shoulder.  We got a couple of warm days, so these were exploding after only 1 1/2 days... I drained off a total of about a cup of the liquid from all 3 jars (which I've kept in the fridge and will use) and then put them in the fridge to stabilize...  I'll move them to the basement later...

Chard Stems, Cabbage, Squash, Celery root (celeriac) Lacto-Ferment - Made Mar 31/17

- 6 pieces of frozen pumpkin (squash) chopped (approx. 3 1/2 cups)

- 5 med. wild Apples chopped
- 1/2 a large zip-lock bag of frozen chopped chard stems

- 3/4 of a green cabbage ( about 6" in diameter) finely chopped

- 1 med. celery root (celeriac) coarsely grated

- 1 1/2 Tbsp sea-salt
- 1 med/large onion chopped

- 2 cloves of Garlic minced

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 transferring it to 3 liter and one 500 ml. mason jars, firmly packed to the shoulder.  I left them in the cupboard for 4 days.  I then transferred them to the fridge and once fermentation stabilized I moved them down to the basement...

Cranberry, Cabbage & Yam Lacto-Ferment - Made Mar 25/17

- 5 med. wild apples chopped - approx 1 cup

- a little less than 1 lb.. frozen cranberries cut in half

- 3/4 of a green cabbage (about 6" in diameter) finely chopped

- 1 1/2 med. sweet potatoes (my parents called them yams), grated

- 1 med /large chiogga beet grated

- 1 med onion chopped

- 1 large clove of garlic minced

- 1 1/2 Tbsp unrefined sea salt

I mixed everything together; then packed it into 3 liter & a 500 ml. mason jars, firmly packed to the shoulder and left them in the cupboard to ferment for 3  days, before transferring them to the fridge to stabilize and moving them to the basement..

Chard Stems Parsnip & Rutabaga Lacto-Ferment - Made Mar 13/17

- 1 med./small rutabaga coarsely grated

- 1/2 a large zip-lock bag of frozen chopped chard stems
- 5 med wild apples - approx. 1 1/2 cups chopped

- 1/2 a large zip-lock bag of frozen, chopped green cabbage 
- 10 slices of frozen parsnip chopped finely in a food processor (about 1 cup) 

- 1 med onion chopped

- 2 cloves of garlic minced

- 1 1/2 Tbsp. sea salt
- 2 1/2 Tbsp. of my Cabbage, Cucumber & Rutabaga mix as a starter

Unlike fresh cabbage, frozen cabbage seems to require a starter, so I mixed everything together except the starter and let it warm for a couple of hours.  After adding the starter, I packed it into 2 liter & one 500 ml. mason jars, and left them in the cupboard for 3 days... I'll refrigerate them when I take them out of the cupboard... They are filled perfectly just to the shoulder... 

Corn Relish Lacto-Ferment - Made Mar 11/17

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

- 1 med./small chioga beet grated

- 1 small daikon radish grated

- 1/2 med. celery root (celeriac) grated

- 1 med/large onion diced

- 2 cloves of garlic chopped finely

- 5 med. wild apples chopped

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

- 3 Tbsp. of my cabbage/cucumber/rutabaga mix as a starter

- 1 1/2 Tbsp sea salt

I stirred everything except the starter together, then left it out to warm up a little before adding the starter.  This made enough to fill 3  liter mason jars to the shoulder.   I left them in the cupboard for 3 days after they came up to room temperature, which took about half a day, so they spent a total of 3 1/2 days in the cupboard...  , and then refrigerated...

Peas, Carrot, Kohlrabi & Celeriac Lacto-Ferment - Done Mar 10/17

- 1/2 cup dried whole yellow peas
- 1/2 cup dried whole green peas
- 3/4 cup dried speckled peas

- 2 Tbsp  of green lentils

- 2 Tbsp of green split peas

- 1 med.  onion diced

- 2 cloves of garlic minced

- 5 med/small wild apples diced
- 1 med./ large yellow carrot grated 

- 1/2 a small celery root (celeriac) grated
- Most of 1/2 of a large zip-lock bag of kohlrabi diced

- 1 Tbsp. sea salt
- 3 Tbsp. of my beet/radish/cabbage mix as a starter

I cooked the whole peas for almost 3 hours, adding the lentils and split peas for the last 1 1/2 hours also adding 1/2 of the onion for the last 1/2 hour of cooking time.  After they'd been cooked until there was only a little water left and they were tender, I mashed them together.  I mixed the rest of the ingredients together and then added the pea mixture once it had cooled a little. I mixed it all together and packed it into 3 liter mason jars filled to the shoulder; then left them in the cupboard for 3 days, before putting them in the fridge...