Universal Spice
5.0 (1)
Ingredients
- check_circle1 kg carrots
- check_circle 1 root celery
- check_circle 1 bunch celery
- check_circle 2 leeks
- check_circle 4 roots of parsley
- check_circle 1 bunch parsley
- check_circle Garlic to taste
- check_circle Other vegetables can be added if desired
- check_circle 500 g salt (good sea salt or Himalayan salt)
Preparation
- Clean and wash all vegetables as usual, then chop them finely.
- Mix them together. The ratio of vegetables to salt should be 7:1, meaning for every 700 g of vegetables, add 100 g of salt.
- This preserves the vegetables and keeps them for up to a year.
- Fill jars, seal them, and store in a dark, cool place.
- Fermented vegetable mix is suitable for soups, sauces, roasted and cooked dishes, and as a broth.
- The spice is very salty, so consider this when using it. Typically, use about 1 tbsp or 1 tsp per 200 ml.
schedule
16/12/21