Saramură

Instructions

1. Bring the water to a boil with the coarse grey salt until fully dissolved, then let it cool.
2. Peel and slice the onion and carrot into rounds, and lightly crush the garlic.
3. Place the vegetables, garlic, dill, bay leaves, peppercorns and chillies in a clean jar.
4. Pour the cold brine over the aromatics until they are completely covered.
5. Close the jar and leave it at room temperature for 2 to 3 days so fermentation can start, keeping an eye on the taste.
6. Once it has reached a tangy flavour, store the jar in the fridge, where the brine keeps for several weeks.
7. Use it to flavour soups, pickled vegetables or fish.