Bean/Pea & Oat Lacto-Ferment - Made May 13/23

- 1  cup dried Black-eyed peas

- 1/2 cup of dried Adzuki beans

- 1 1/4 cups dried Black turtle beans
- 2 cups Hulless Oat Groats

- 3/4 cup Oat Flakes

- 4 small pieces (approx. 1 1/2" by 1") of sugar kelp seaweed broken up

- 2 med. yellow cooking onions chopped

- about 3 cups of chopped frozen sorrel leaves & stems from my garden

- about 1 cup of chopped frozen parsley leaves from my garden

- 3 med.  red beets coarsely grated

- 2 cups of frozen chard stems

- 5 carrots coarsely grated

- 1 small red cabbage about 3 1//2" in diameter chopped finely

- 3 leaves of green cabbage chopped finely

- 4 1/2 Tbsp Himalayan pink salt

I cooked the beans/peas and  oats separately... the 2 kinds of beans for about 2 1/2 hours, adding the black-eyed peas for the last 1 1/4 hours of cooking time and the oat groats for 1 hour, adding the flakes for the last 20 minutes of cooking time...  I mixed all of the other ingredients together except the cabbage. I then added the cooked bean/pea mix which I mashed to make a firm paste and the cooked oats to this mixture,  adding the cabbage last after the whole mix had cooled to just warm. The mix filled 6 liter mason jars packed firmly just to the shoulder...I left them in my warm cupboard over my stove for 2 days, at which point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...

 

Parsnip, Beet, Cucumber & Red Cabbage Lacto-Ferment - Made Mar 9/23

- approx. 3 cups of frozen chopped sorrel leaves & stems from my garden

- approx. 1 1/2 cups of frozen fennel and callaloo stems from my garden 

- 3 very large parsnips coarsely grated

- 1 large gold beet coarsely grated

- 1 med/large onion finely diced

- 1 clove of garlic minced

- Most of a large zip-lock bag of frozen cucumber slices chopped
- 1/2 a red cabbage (about 5" in diameter) chopped finely

- 2  Tbsp + 2 tsp. Himalayan pink salt

I mixed everything together, then packed it into 4 liter mason jars, firmly packed to the shoulder.  These spent only 2 days covered by cardboard boxes in front of a rad.  At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...

Bean & Oat Lacto-Ferment - made Feb 15/23

 

- 1 1/4 cups dried Pinto beans

- 1 1/2 cups dried Adzuki beans
- 2 cups Hulless Oat Groats

- 3/4 cup Oat Flakes

- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up

- 2 med. yellow cooking onions chopped

- about 3 cups of chopped frozen sorrel leaves & stems from my garden

- about 1 cup of chopped frozen parsley leaves from my garden

- 3 med.  red beets coarsely grated

- 1 clove of garlic minced

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

- 1 carrot coarsely grated

- 2 med. rutabaga coarsely grated

- 10 leaves of green cabbage chopped finely

- 4 Tbsp + 2 tsp. Himalayan pink salt

I cooked the beans and  oats separately... the beans for about 2 1/2 hours and the oat groats for 1 hour, adding the flakes for the last 20 minutes of cooking time...  I mixed all of the other ingredients together except the cabbage. I then added the cooked beans which I mashed to make a firm paste and the cooked oats to this mixture,  adding the cabbage last after the whole mix had cooled to just warm. The mix filled 7 liter mason jars packed firmly just to the shoulder...I left them covered by cardboard boxes in front of one of my rads for 2 days... Then I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...

Yam, Beet Apple, Cucumber Lacto-Ferment - Made Dec 10/22

 

- 1/2 a large zip-lock bag of chopped frozen sorrel leaves & stems

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

- approx. 1 1/2 cups of finely chopped frozen sliced yams

- 1/2 a green cabbage (about 6" in diameter) finely chopped

- 1 large onion diced
- 2 cloves of garlic minced
- 2 med. red beets coarsely grated

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

- approx. 3 cups of "wild" apples cored and chopped

- 2 Tbsp of Himalayan pink salt

I mixed everything together... It  filled 4 liter mason jars firmly packed to the shoulder.  I left them loosely covered  by a cardboard box in front of a rad for 3 1/2 days.  At this point I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten.

Pepper, Fennel, Carrot & Rutabaga Lacto-Ferment - Made Dec. 3/22

 

- 2 large carrots coarsely grated

- 2 med. rutabaga coarsely grated

- 1 large onion chopped

- approx. 3 cups of cored & chopped frozen "wild" apples

- 1/2 a large zip-lock bag of chopped frozen orange & yellow sweet peppers 

- 2 cloves of garlic minced

- 1/2 a large zip-lock bag of chopped frozen sorrel leaves & stems

- 1/2 a large zip-lock bag of chopped frozen fennel bulbs & leaves

- 1/2 cup desiccated coconut

- 1/2 of a small green cabbage about 5" in diameter chopped finely

- 2 Tbsp + 2 tsp. Himalayan pink salt

I mixed everything together; then firmly packed it into 5 liter mason jars  filled to the shoulder. I'll leave these either in my cupboard over my stove or covered in front of a rad.., I ended up leaving them in front of a rad as my cupboard was clearly not warm enough especially as the mix was already SO cold from all the frozen ingredients...  After 4 days I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten... 

Fennel, Rutabaga & Apple Lacto-Ferment - Made Oct 27/22

 

- 8 med. wild apples chopped - approx 3 cups

- 1/2 a large zip/lock bag of frozen chopped fennel with leaves

- 1 large rutabaga coarsely grated
- 1 med./large carrot coarsely grated
- 40 chopped sorrel leaves with stems from my garden 

- 1 large onion chopped
- 2 Tbsp of whole fennel seeds crushed

- 3 small cloves of garlic minced

- 2 Tbsp Himalayan pink salt

- 2 large leaves of green cabbage chopped finely

I mixed everything together; then firmly packed it into 4 liter mason jars.  They're filled a little lower than usual, to just below the shoulder.  After 3 days in my "warm cupboard over my stove, I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten... 

Pea, Rutabaga & Apple Lacto-Ferment - Made Sept. 28/22

 

- 1 cup dried Green Peas

- 1 cup dried Black Eyed Peas
- 1 cup Hulless Oat Groats

- 1 cup Millet

- 4 small pieces (approx. 1 1/2" by 1") of kombu seaweed broken up

- 1 med. onion chopped

- 2 cloves of garlic minced

- 2 med./large rutabagas coarsely grated

- 1 med./large carrot

- 40 sorrel leaves & stems from my garden

- about 2 cups of frozen chopped fennel bulbs & roots from my garden

- approx 4 cups of "wild" apples cored and chopped

- 5 leaves of green cabbage chopped finely

- 3 1/2 Tbsp Himalayan pink salt

I  cooked the peas for about 2 1/2 hours.  I cooked the oats separately for 1 hour adding the millet for the last 1/2 hour of cooking time.    When all  were  soft, I mixed both together making a fairly firm paste.   The kombu was mixed with the rest of the ingredients and except for the cabbage these were all added to the pea/oat/millet mix when it had cooled a little .  I added the cabbage  last when the mixture was just warm (NOT hot).  After mixing it well, I packed it into 6 one liter mason jars filled to the shoulder .  These fermented quite quickly, only spending 2 days in my "warm" cupboard over my stove.  At this time I could see they were fermenting well, so I moved them to the fridge to stabilize and be eaten...