Lactic Vegetables

A bean recipe for every taste:

Cut cm long pieces. Peel tuberous vegetables, grate finely. Acidification: Soured vegetables form lactic acid. To promote the souring process, you can add whey to the vegetables, do not use milk under any circumstances! To begin, test 1 liter canning jars (with rubber ring or possibly screw lid with clamp) for air tightness: Fill with water and turn upside down. Only use jars that do not leak water. The rubber rings should be new, the clamps tight.

The vegetables to be pickled, cleanly cleaned and finely chopped or sliced, are placed in a sufficiently large bowl with the salt and spices and mashed (e.g. with a potato pestle) until juice comes out. Later, rinse the very clean jars with a vinegar-salt-water solution (1 tbsp vinegar, 1 tbsp salt and 1 l water) and layer the vegetables. Do not exceed 700 g of vegetables for a 1 l jar. The jar should be filled no more than 4/5 full. The juice must cover the vegetables. If necessary, top up with boiled water or whey (whey from whey powder from the health food store, if not available fresh). Immediately seal tightly and leave in a dark, warm place for a week. Cover if necessary. Keep in cellar later. Edible after 4 weeks.

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