Make vegetable salt yourself
Make vegetable salt yourself
for a supply:
1 kg of seasonal mixed vegetables, carrots, leeks, celery, onions, kohlrabi, cauliflower, (wild) herbs, any one he likes, diced or sliced. Mix the sliced vegetables with 70-80 g of salt and leave to soak. Then puree the mixture with the stick blender to taste, put in screw jars, done. Comes in courts almost daily.
The vegetable salt is indefinitely stable. That's why I prepare, in the fall, when the harvest is big and inexpensive, a larger supply for the whole winter.
Store in the fridge in the summer, in winter a cool room is enough.
