How to make Natural VEGETABLE SEASONING
100% natural ingredients! Without the addition of monosodium glutamate! Sea salt and all the wealth of vegetables! What seasoning taste will be, only you decide!
An indispensable seasoning for a variety of dishes. No boiling, no sterilization.
It is prepared quickly - it is stored for a long time.
Even the remains of vegetables will not only be preserved from spoilage, but will also turn into your “secret ingredient” in various dishes.
For the preparation of vegetable broth 3-4 tablespoons of VEGETABLE SPICE per 1 liter of water are enough.
Ingredients:
Absolutely any VEGETABLES, greens, roots will do ...
(Carrots, onions, garlic, beets, tomatoes, celery, parsley, dill, cilantro, mint, sweet pepper, hot pepper, rutabaga, thyme, tarragon, lovage ... in general, absolutely everything))
The taste of the prepared dishes will depend on the selected products.
Weigh the peeled vegetables and add SALT (200-300 grams of salt per kilogram).
(if you add dried spices and spices, consider their ratio to fresh 1: 5)
It is advisable to store the finished vegetable seasoning at a temperature not exceeding 15 °C
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