Yam, Beet & Cucumber Lacto-Ferment

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

- 1 med/large onion chopped

- 3 med. red beets coarsely grated

- 3  med./large sweet potatoes (my parents called them yams),coarsely grated
- 1 1/2 Tbsp Himalayan pink sea salt

- 3 Tbsp. of my Cucumber Cabbage starter

I mixed everything together in my large glass bowl, mashed it down best I could, then transferred it to 3 liter mason jars, firmly packed to the shoulder.  This fermented unbelievably FAST even in my cooler winter cupboard.  It was exploding out of the jars after only 1 day... so I moved them immediately into the fridge to stabilize...  I'll move them to the basement later...

Beet, Carrot & Radish Lacto-Ferment

- 6 med. carrots coarsely grated

- 5 med red beets coarsely grated
- 1 large red meat radish coarsely grated

- 1 med./large onion diced

- 3 med/large "wild" apples diced - approx. 2 cups

- 6 large slices of frozen cucumber diced

- 1 1/2 Tbsp Himalayan pink sea salt

- 3 Tbsp of my cabbage/cucumber starter

I mixed everything together, then packed it into 3 liter mason jars, packed to  the shoulder. In spite of my cupboard being cooler now that it's winter, these fermented VERY FAST.  I moved them to the fridge after only 2 days in the cupboard.  

Cabbage & Cucumber Lacto-Ferment -To Use as a Starter

- 1 small head of green cabbage (about 4" in diameter) chopped finely

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

- 1 med. onion chopped

- 1 clove of garlic minced

- 2 med. wild apples diced

- 1 Tbsp. plus 1 tsp. 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 2 liter mason jars, firmly packed to just below the shoulder.  I left them in the cupboard for 4 days, (a little longer than usual because the cupboard is not so warm in winter) then put them in the fridge... 

The cabbage is some I had left from a large head I'd bought on sale... It was still good to use, but I was tired of fresh cabbage... I'd had enough!  I wasn't sure what to do with it... I don't like wasting food...  I thought about making another ferment, but nothing felt inspiring... In the end, I've made this and plan keep it in the fridge ready to use as a starter for subsequent ferments which need one...  It's a little saltier than I would usually make too, but for this purpose, it should be fine...

Squash Cucumber & Celery Root Lacto-Ferment - Made Sep 3/17

- a mix of frozen squash (red kiri, pumpkin, and buttercup) - approx. 4 cups diced

- 11 small. wild Apples cored and diced - approx. 2 cups

- 1 med/large red onion chopped
- 2 cloves of garlic minced

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

- 4 mature field cucumbers diced

- 2 small celery roots (celeriac) coarsely grated
- 5 Tbsp desiccated coconut

- 1 1/2 Tbsp sea-salt

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

Beet, Rutabaga, Zucchini Lacto-Ferment - made Aug 28 /17

- 1 large Rutabaga coarsely grated

- 1 large red beet coarsely grated

- 1 med/large  onion diced
- 2 cloves of garlic minced

- 1 large Italian Zucchini - the skin on this one was hard so I grated it finely, and the seeds too tough to eat, so I discarded them and coarsely grated the rest
- 11 "wild" apples cored and diced (approx. 2 cups)

- 3 slices of a 4" diameter green cabbage finely chopped

- 1 1/2 Tbsp sea salt

I mixed everything together, then put it into 4 liter mason jars, packed to just below the shoulder.  These fermented VERY well so  I only left them in the cupboard for ONE day,, before moving them to the fridge. They are a beautiful wine red and already have an interesting taste... As my ferments continue to feel SO good for my body whenever I eat them, I keep making them...

Corn, Celery & Cranberry Lacto-Ferment - made Aug 17/17

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

- 1 large. bunch of celery with leaves chopped

- 1 lb of  frozen cranberries sliced in half

- 11 small "wild" apples cored and diced - about 2 cups
- 1 med celery root (celeriac) grated

- 1 medium/large onion diced

- 2 cloves of garlic minced
- 3 Tbsp. of my Cabbage, Carrot, Zucchini mix and since it was so new...
- 1 Tbsp. of my Cabbage, Rutabaga, Celery root (Celeriac) mix as starters

- 1 1/2 Tbsp  sea salt

I stirred everything together.  This made enough to fill 4 liter mason jars to the shoulder.   I left them in the cupboard for 2 days and then refrigerated prior to moving them to the basement...

Zucchini, Cabbage & Carrot Lacto-Ferment - Made Aug 14/17

- 1 large Italian Zucchini -- 1/4  coarsely grated and the rest chopped

- 1 med/large onion finely diced

- 2 cloves of garlic minced

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

- Approx. 1 lb. pale yellow carrots coarsely grated

- 1 1/2 Tbsp sea salt

I mixed everything together, then packed it into 4 liter mason jars, packed to  the shoulder. I left them for 3 days in the cupboard, before moving them to the fridge. 

I would normally have used some apple with this, but this year neither of the two "wild" apple trees I usually collect from have born fruit, so apples are scarce...  I still have a few left frozen from last year, so I'll maybe use a few for ferments, but I'm going to be experimenting mainly without them this year.  However, I've tried  zucchini in my garden for the first time this year and have some beautiful large ones growing, so I'm experimenting with these...  They take A LOT of space, more than I'd anticipated.  I've dug out a new fresh space for them next year as I'd like to make these a regular feature in my garden and my ferments...