Fermented vegetable broth

Ingredients for 1 servings:

• 4 m.-sized carrot(s)
• 1 stalk(s) leek
• 3 m.-sized onion(s)
• ¼ celery root
• 1 m.-large bell pepper(s), red
• 1 bunch of parsley
• 1 chili
• 100 g sea salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Homemade vegetable paste without additives

Peel the vegetables, wash thoroughly, and pat dry if necessary. If using a food processor, gradually add salt and vegetables to the processor to chop. Otherwise, chop or grate all the vegetables very finely. Then mix with the salt and puree. Pour everything into sterile jars and compact well with a wooden spoon. Seal tightly. The broth is ready. This makes about 2 jars. The vegetables will keep in the refrigerator for about half a year. You’ll need about 1 heaped tablespoon of the mixture per liter of water. Tips: If you have to chop with a hand blender, puree in small batches. Using a grater is a bit more time-consuming, but worth it. You can also vary the vegetables. Cauliflower or parsley root work very well. If you have lovage (Maggi herb), you can also use that. There’s a video for this recipe on my YouTube channel: https://youtu.be/WA9WCRovHzs