Make salted vegetables yourself

Time

Preparation time: 25 min.
Total preparation time: 1 hr. 25 min.

Salted vegetables are used for: broth, gravy, soups. They are fresh ingredients, with no added glutamate, flavors etc.

ingredients

  • 4 carrots
  • 1 small celeriac
  • 3 - 4 parsley roots
  • 1 large leek
  • 1 bunch of parsley
  • ½ Bunch of chervil
  • 125 g of salt

preparation

  1. Wash the leeks, then pat dry and then cut off the roots
  2. Peel the carrots, parsley roots and celery
  3. Now wash the herbs and let it chop in the food processor
  4. Soak the salt well, then rest for 60 minutes, to pull through. Then fold everything well again.
  5. During this time: wash the glasses hot - turned upside down and let them dry by themselves.
  6. Now fill in the glasses while pressing the vegetable mass firmly into the glass. Firmly screw and then off in the refrigerator "for long storage".

Salted vegetables can be stored cool and dark for 12-14 months.

When using be careful: it spices very much, prefer to spice up the food a little less, it can always be seasoned, if it should ever be necessary again.

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