Probiotic paste for vegetable broth

Carrot, Celery, Onion, Garlic, Table salt, Fresh thyme (thymus), Fennel seeds, Coriander (cilantro seeds), Black pepper, Allspice, Water

Coarsely chop the carrots (160 g), celery (120 g), onion (80 g), and garlic (10 g). Blend the vegetables together with thyme leaves.Lightly toast the fennel seeds (2 g), coriander (2 g), black pepper, and allspice in a dry skillet until fragrant, then crush or grind them in a coffee grinder. Add the spices to the vegetable paste.Weigh the mixture and add salt at a rate of 4% of the weight of the vegetables: about 14 g for 340 g of paste. Pack the paste tightly into a jar, leaving about 1 cm from the top. If there is little juice, dissolve 2 g of salt in 50 ml of water and add enough to cover the paste.Close the jar and place it on a tray. Leave to ferment at room temperature for 3-10 days. When the flavor becomes sufficiently rich, store the paste in the refrigerator. Add to soups and broths to taste.

Coarsely chop the carrots (160 g), celery (120 g), onion (80 g), and garlic (10 g). Blend the vegetables together with thyme leaves.

Lightly toast the fennel seeds (2 g), coriander (2 g), black pepper, and allspice in a dry skillet until fragrant, then crush or grind them in a coffee grinder. Add the spices to the vegetable paste.

Weigh the mixture and add salt at a rate of 4% of the weight of the vegetables: about 14 g for 340 g of paste. Pack the paste tightly into a jar, leaving about 1 cm from the top. If there is little juice, dissolve 2 g of salt in 50 ml of water and add enough to cover the paste.

Close the jar and place it on a tray. Leave to ferment at room temperature for 3-10 days. When the flavor becomes sufficiently rich, store the paste in the refrigerator. Add to soups and broths to taste.