Parsley roots

For two 290 ml (10.2 fl.oz) WECK® round rim jars
parsley root

from innovation cook Heiko Antoniewicz

Ingredients

  • 6 big parsley roots
  • 2 stalks of lemongrass
  • 1-2 little chili peppers
  • 350 ml warm water
  • 80 ml rice vinegar
  • 30 g sugar
  • 10 g salt

Preparation

Peel parsley roots and cut them into twelve equal pieces. Put into the jars adding remaining ingredients and let stay for four days at room temperature. Let ferment for other three weeks in the fridge.