Fermented parsnip with curry and pear

Pasternak, Pear, Table salt, Garlic, Turmeric, Ginger, Curry, Water

Grate parsnip (400 g) and pear (150 g) on a coarse grater, removing the core from the pear. Finely chop garlic (5 g). Grate turmeric and ginger or use ground spices. Mix parsnip, pear, garlic, turmeric, ginger, and curry.Weigh the mixture and add salt at a rate of 2%: about 11 g for 550 g of mixture. Mix by hand and let it sit for a couple of minutes to start releasing brine.Pack the mixture into a jar, pressing down well. If there is little brine, dissolve 1 g of salt in 50 ml of water and add a little to cover the vegetables. Close the jar and leave to ferment at room temperature for 7-14 days. When the taste is satisfactory, move it to the refrigerator.

Grate parsnip (400 g) and pear (150 g) on a coarse grater, removing the core from the pear. Finely chop garlic (5 g). Grate turmeric and ginger or use ground spices. Mix parsnip, pear, garlic, turmeric, ginger, and curry.

Weigh the mixture and add salt at a rate of 2%: about 11 g for 550 g of mixture. Mix by hand and let it sit for a couple of minutes to start releasing brine.

Pack the mixture into a jar, pressing down well. If there is little brine, dissolve 1 g of salt in 50 ml of water and add a little to cover the vegetables. Close the jar and leave to ferment at room temperature for 7-14 days. When the taste is satisfactory, move it to the refrigerator.