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SHERIMA1
Fermented vegetables
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Ingredients
Directions
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Keep the green leaves of the cauliflower and clean it well. Make brine with 2% salt: dissolve 20 grams of salt per liter of water with stirring.
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First put the beetroot in the pot, then the roots and then the cauliflower. Add mustard seeds, garlic, thyme and rosemary.
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Pour over the brine water and place a cauliflower leaf on it so that all vegetables are well underneath. Add some extra water if the vegetables are not completely covered.
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Close the container well and let rest for 15 days in a warm, dark place. Then open the pot, creating small bubbles. Delicious as a snack, in salads or as pickles.
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Nutrition
120Calories
Fat2% DV1g
Protein12% DV6g
Carbs6% DV17g
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