Fermented celery leaves

Ingredients for 1 servings:

• 1 celeriac or celery stick, the leaves of which
• 1 bunch parsley leaves, curly or flat
• 2 tbsp coarse sea salt
• 2 pinches of white pepper, finely ground

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 minute; Total time approx. 1 day 11 minutes

ideal way to preserve

Why always throw it away or freeze it? There’s another way. Wash all the leaves meticulously under running water, wipe off excess water, and remove the coarse stems. The stems contain too many bitter compounds and shouldn’t be used. Place these peeled leaves in a colander and blanch them in boiling water for about 10 seconds. Then cool them in cold water. Finely chop the leaves with a sharp knife, but not with a food processor, as even that would make the mixture bitter. Finely chop the parsley leaves and place them in a clean container with the celery leaves, salt, and pepper. Mix everything together and knead gently. Use clean hands or hygienic gloves when mixing. Once everything is mixed and lightly kneaded, pour the seasoning mixture into jars and store in the refrigerator. After approximately 24 hours, this fermented seasoning mix is ​​ready to use in all kinds of vegetable and noodle soups. It’s also suitable for seasoning gravies or smoothies. Due to its high salt content, the mixture can be stored for several weeks if kept refrigerated.