How to make
Clean and wash all the vegetables. Cut them into pieces suitable for grinding. Pass them all through a meat grinder.
Pour the mixture into a large pot, stir and add the salt. Leave in the fridge for 1 hour. Stir once again and distribute into cleaned, sterilized jars.
Close with the caps and flip the jars upside down. Over the course of a week, flip the jars over once every day.
Notes: This vegetable seasoning doesn't need to be sterilized because the large amount of salt will keep it from spoiling.
It is a lot of salt, so after you add the seasoning to a dish, taste it before adding any additional salt. It's best to use about 1/2 - 1 tsp of the seasoning per dish.
Use just a little bit at the beginning and add more if you'd like to. If you're worried about the quantities of salt, use less and sterilize for 10 min. in that case.
