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Fermenting 2 kg of vegetables:1. Clean and hack vegetables. Cauliflowers, paprika for example should be blanched for a few minutes.2. Insert the vegetables into a clean jar. 3. Add spices like cumin, peppers, coriander, dill seeds, mustard seeds, garlic, bay leaves, dried parsley, blackcurrant leaves etc. 4. Add 1 sachet of starter culture to 50 ml of water (below 40 °C) and pour on the vegetables.5. Prepare brine. Bring the water to boil and add 1 tbs of salt per litre of water. Cool the brine to 40 °C. Pour the brine on the vegetables until they are fully immersed in water. 6. Let the vegetables ferment for 2-3 days at room temperature (~22°C). Fermented vegetables can be eaten at once, chopped to pieces before serving or stored in the fridgeFind our video guidewww.nordwise.eu/valmista-ise