Pineapple/Rhubarb/Carrot Lacto-Ferment: - made Mar 5/18

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

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

- 3/4 cup  of dried rose hips
-  approx. 1 lb. of carrots coarsely grated
- 3 small daikon radish coarsely grated
- 2 Tbsp desiccated coconut

- 1 Tbsp Himalayan pink sea salt

- 3 Tbsp. of my cabbage cucumber starter

I mixed everything but the starter together and let it warm up, then added the starter.  It made enough to fill 2 liter mason jars  firmly packed to the shoulder. These fermented VERY slowly... I don't know if it's the rose hips, or maybe this batch was just VERY cold to start... It's the first time I've added the rose hips, so I'm a little suspicious... They're supposed to be organic and there's nothing to indicate anything else has been added, so I don't know... In any case after 3 days I added another 2 Tbsp. of starter to each jar, as well as a little from another ferment which looked like it was made with similar ingredients and was fermenting well and left them in the warmish cupboard for another 3 days, before moving them to the fridge. I don't know exactly what the second ferment I added was, as the label was destroyed in my damp basement... However, after these additions and the few more days this batch fermented well.  I have NO idea why it was SO slow to start...

Yam, Parsnip & Chard Stems Lacto-Ferment

- 2 large sweet potatoes (my parents called them yams),coarsely grated

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

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

- 3 large parsnips coarsely grated
- 8 slices of frozen cucumber chopped

- 1 1/2 Tbsp Himalayan pink salt

- 3 Tbsp of my Cabbage Cucumber starter mix

I mixed everything together, then packed it into 3 liter mason jars, firmly packed to just above the shoulder. The jars are filled a little higher than I'd like, so I'm hoping they don't overflow... They came close, but didn't overflow... After 3 days in the cupboard, I moved them to the fridge.  

Yam, Radish & Rhubarb Lacto-Ferment

- 4 medium sweet potatoes (my parents called them yams), coarsely grated

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

- 1 med/large non-organic onion finely diced

- 4 medium black radishes coarsely grated

- 1 1/2 Tbsp Himalayan pink salt

- 3 Tbsp of my Cabbage Cucumber starter mix

I mixed everything together, then packed it into 3 liter mason jars, firmly packed to  the shoulder.  They fermented slowly, so after 2 days I added about 1 tsp. of the liquid from my Cabbage/Cucumber starter mix to each jar, then left them for another 2 days (4 days in total) in the cupboard,  before moving them to the fridge.   I don't know if the slow ferment has something to do with radish... but I remember another radish/beet ferment which was also slow...  maybe...

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...