Lacto-Fermented Vegetables

Place the root vegetables, chopped onion, herbs and pepper in the jar, then press down well with a spoon to leave as little air as possible. Do not fill completely; stop at 1 cm from the top of the jar to prevent the mixture from overflowing with fermentation. For every half liter of water poured into the jar, add 15 g of coarse salt to the vegetables. Close the jar tightly.

Leave the jar at room temperature in a cool place for eight to ten days, then store in the refrigerator.