Corn & Zucchini Lacto-Ferment - made July 23/18

-  kernels from 5 cobs of fresh corn 

- 3 leaves from a 4" diameter green cabbage finely chopped

- 1 med. celery root (celeriac) shredded

- 1 large  onion diced

- 2 cloves of garlic chopped finely

- 1 large zucchini chopped
- 2 stalks of fresh rhubarb
- 1 1/2 Tbsp  Himalayan pink salt

I stirred everything together, then packed it into 4 liter mason jars filled to just below the shoulder.   As it's been quite hot these last few days, I only had to leave them in a warm cupboard for just 1 day.  After this I could see they were fermenting VERY well.. so I moved them to the fridge to stabilize...

Beet, Celery root (celeriac), Zucchini Lacto-Ferment - made Jul 20/18

- 1 large celery root (celeriac) coarsely grated

- 2 large red beets coarsely grated

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

- 1 large zucchini chopped
- 3 leaves from a 5" diameter green cabbage finely chopped

- 1 1/2 Tbsp Himalayan pink salt

I mixed everything together, then put it into 3 liter mason jars, packed to the shoulder.  These fermented VERY well so  I only left them in the cupboard for ONE day,, before moving them to the fridge. 

Squash Cucumber & Celery Root Lacto-Ferment - Made Jul 8/18

- 1 large zip-lock bag of frozen pumpkin - approx. 4 cups diced

- 1 med/large red onion chopped

- 2 cloves of garlic minced
- 11 medium radishes diced

- 1/2 a large zip-lock bag of frozen cucumbers diced
- 1 stalk of rhubarb chopped (approx. 1 cup)

- 1 large celery root (celeriac) coarsely grated
- 5 Tbsp desiccated coconut

- 1 1/2 Tbsp Himalayan pink sea-salt
- 3 large Tbsp of my cabbage/cucumber starter mix

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 adding the starter and transferring it to 4 liter mason jars, firmly packed to just below the shoulder.  It is a VERY liquid mix, so I wanted to give them lots of room... As it's been quite hot, I only left them in the cupboard for 2 days to begin fermenting.  After this I could see they were fermenting VERY well, so I transferred them to the fridge.

Corn, Rhubarb, Vegetable Medley Lacto-Ferment - Made May 30/18

- 3 small red beets shredded
- 1/2 a large zip lock bag of frozen corn

- 6 stalks of fresh rhubarb chopped

- 1 med/large onion finely diced

- 2 cloves of garlic minced

- 1 large parsnip shredded
- 1 medium sweet potato (my parents called them yams), shredded
- 6 large slices of frozen cucumber chopped

- 1 1/2 Tbsp Himalayan Pink Salt

- 3 Tbsp of my Cabbage Cucumber starter mix

I mixed everything but the starter together and let it warm a little before adding the starter.  After adding the starter, I mixed it well, then packed it into 3 liter mason jars and a 500 ml jar all firmly packed to  the shoulder. I left them for 3 days in the cupboard, before moving them to the fridge.  

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...