Salted vegetables according to grandmother's recipe

Ingredients for 1 servings:

• 1 kg carrot(s)
• 1 kg celery with greens
• 1 kg leek
• 1 m.-large kohlrabi
• 250 g parsley root(s)
• some lovage, fresh, some twigs
• 1 kg onion(s)
• 1 kg sea salt, preferably organic

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

much healthier and tastier than instant seasoning

Clean and wash all ingredients and grind them in a meat grinder or food processor. Add the salt and let it steep in a cool place for about two days. Then pour it into screw-top jars and store it, preferably in the refrigerator or cellar. I use this seasoning as a base for all savory dishes and measure it like salt. It’s a healthy and tasty alternative to stock powder. It’s important to use a good quality salt; otherwise, there’s no need to go to the trouble. It’s easy to make in advance; since the salt preserves it, it will keep for over a year. Many people probably ask if you can add parsley – I’ve never tried it; my grandma always said it makes it sour.