John Myers
Ingredients for 1 servings:
- 200 g sea salt, coarse
- 100 g carrot(s)
- 100 g leek
- 100 g kohlrabi
- 100 g onion(s)
- 100 g celery
- 100 g parsnip(s)
- 100 g parsley root(s)
- 100 g fennel
- 5 stalks of parsley
- 1 bay leaf
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Clean all the vegetables and fennel bulbs, reserving the parsley and some of the fennel greens. Finely chop the vegetables (I used my food processor for this). Now chop the parsley and fennel greens with a mincing knife and fold them evenly into the vegetable mixture. Weigh the mixture and stir in salt at a ratio of 1:4 (so for 800g of vegetables, use about 200g of salt). The product is ready. Once packaged (preferably in boiled glass jars), the mixture can be stored in a cool, dark place (or in the refrigerator) for up to 2 years. The salted vegetables are a perfect base for sauces, stir-fries, curries, soups, or, depending on your taste, as a foundation for all your favorite hearty dishes.
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