Carrot-fennel starter, fermented

Ingredients for 2 servings:

• 400 g carrot(s), colored, yellow, white, dark red, etc.
• 2 carrots, normal
• 1 large parsnip(s)
• 1 small fennel bulb(s) with leaves
• 2 m.-large onion(s), red and white
• 1 piece(s) ginger, approx. 2 cm
• 1 tsp black peppercorns
• 2 bay leaves
• 1 liter of water
• 50 g sea salt or rock salt, unprocessed and without anti-caking agent

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Total time approx. 3 days 1 hour

For a 1000 ml glass

Clean and peel the carrots, then cut them into sticks, as well as the parsnips, fennel bulb, and ginger root. Cut the ginger root into thin slices. Cut the onions into thin wedges. Also finely chop the fennel leaves and place them at the bottom of the jar. Add the peppercorns and bay leaves. Then layer all the vegetables, including the onions, decoratively in the jar. Dissolve the sea salt in the water and pour the brine over the vegetables. Use a glass weight to press the fermented product down into the liquid and gently close the lid. Let it ferment for 2-3 days. Once the process is complete, close the lid tightly and check occasionally for any bubbles/gases that could escape. Place the jar in a cool cellar or refrigerator and store it in a cool place after each use, making sure the fermented product is below the liquid.