Soup green (root system) always fresh in the house
Every cook knows that: you sometimes need some greens, but a whole bunch is often too much and the rest then shriveled in the vegetable compartment, what a pity! So my tip as it already made my grandma: just conserve in salt!
You need:
- 1 pack of greens, you can also cut in other vegetables as onion, etc.
- salt
- Schraubglas
This is how it's done:
Roughly grate all vegetables with the food processor or cut by hand, then mix with plenty of salt (I take about 4 tablespoons of salt on a vegetable glass) and fill in the screw jar, done!
It stays in the fridge for at least 1 year without being unsightly.
But please keep in mind: when cooking, use less salt later, otherwise the food may taste overly salted.
In this simple way you always have the smallest quantities available ready to cook and it tastes much better than bouillon cubes, which also contain mostly glutamate.
