- 2 slices red onion chopped
- 3 slices Asian melon chopped
- 2 small stalks of celery with a few leaves chopped
- almost 4 cucumbers diced
- 2 Tbsp unrefined sea salt
- 2 wedges of non-organic lemons -- I cut off the rind and then squeezed the juice and pulp over the top of each of the two bottles packed with the vegetables.
This made enough for 2 liter mason jars, filled to the shoulder. After squeezing the lemon over each bottle, I sprinkled a small amount of Himalayan salt on top, then closed them up vacuum packed them and left them in the cupboard for 3 days... I then packed the mixtures down into the liquid and put them in the fridge ... Again this was an early attempt and neither the extra sprinkling of salt nor the squeeze of lemon juice and pulp on the top have proved to be essential or necessary...
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