Sweet-and-savoury shallots, carrots and mushrooms
- Various vegetables like carrots , shallots or mushrooms
- peppercorns, chili, garlic, juniper and some ginger to taste
- 15 g Herbamare®
- 2 tbsp Molkosan®
- 500 ml boiled water
- 300 ml Organic Apple Cider Vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
Full of Goodness
Fermented vegetables also develop unique flavours and have a positive effect on the intestinal flora (microbiota) and subsequently on the immune system.
How to make Sweet-and-savoury shallots, carrots and mushrooms
1.Clean the vegetables and CHOP into bite-sized pieces, rinse the carrot tops and chop roughly. Layer the vegetables in three half-litre jars together with peppercorns, chilli, garlic, juniper, the carrot tops and some ginger, according to taste.
2.For the brine, add 15 g sea salt and 30 ml Molkosan® to 500 ml boiled water, along with 300 ml organic cider vinegar, 30 ml honey and 5 ml Dijon mustard.
3.Mix everything together thoroughly. Then, press the vegetables down firmly, secure with a weight (optional) and cover with the brine. Cover the jars with a towel or a loose lid and leave to preserve, first in a warm place and then in a cellar or cooler place.
TIP: Leave for flavours to fully develop. Then seal and store in a cool place.
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Heike is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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