Pickled mixed salad

You will need:

3 L jar
1 packet of Nordwise vegetable leaven
250 g of carrots
200 g of celeriac
400 g of cauliflower
250 g of paprika
120 g of red onion

Seasonings: mustard seeds, bay leaf, cumin (a little)

Brine: 1 tablespoon of sugar, 1 tablespoon of salt per 1 liter of water

Preparation:

Wash and clean the carrots and celeriac, cut into slices or wheels. Clean the peppers and cut them into large slices, steam for 2-3 min, cool under running water. Cut the cauliflower into smaller florets, place in cool salt water for a couple of hours (1 teaspoon of salt per 1 L of water) to remove the caterpillars. And then steam for 1-2 min, cool under running water. Clean the spring onion and cut it into rounds. Stack the pre-prepared vegetables tightly in a clean glass container, add mustard seeds, bay leaves and a little cumin between the layers. Add 1 packet of Nordwise vegetable leaven to 50 ml of water, mix and pour over the vegetables. Fill the jar with marinade water (1 tablespoon of sugar, 1 tablespoon of salt per 1 liter of water) and let the mixture ferment for 2 days at 22 degrees, depending on the desired acidity. Pickled vegetables can be eaten immediately or stored at refrigerator temperature.