Pickled Celery Root

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Pickled Celery Root
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
260
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein9.66 g(10 %)
Fat4.32 g(4 %)
Carbohydrates51.16 g(34 %)
Sugar added0 g(0 %)
Roughage12.42 g(41 %)
Vitamin A2.47 mg(309 %)
Vitamin D0 μg(0 %)
Vitamin E1.95 mg(16 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.32 mg(29 %)
Niacin3.85 mg(32 %)
Vitamin B₆0.86 mg(61 %)
Folate44.9 μg(15 %)
Pantothenic acid1.79 mg(30 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C42.14 mg(44 %)
Potassium1,673.21 mg(42 %)
Calcium293.89 mg(29 %)
Magnesium120.46 mg(40 %)
Iron6.78 mg(45 %)
Zinc1.98 mg(25 %)
Saturated fatty acids0.48 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
1 kilogram Celery root
1 tablespoon Coriander
1 tablespoon Mustard seed
1 garlic
5 Cumin umbels (or 1 tablespoon cumin seeds)
15 grams salt
How healthy are the main ingredients?
garlicsalt

Preparation steps

1.

Rinse, trim, and slice the celery root into 1/2 cm (approximately 1/4 inch) thick pieces. Layer the celery root with the coriander seeds, mustard seeds, peeled garlic cloves, and caraway seeds in the prepared jars.

2.

Bring the salt and 750 ml (approximately 25 ounces) of water to a boil. Let cool slightly, then pour into the jars, until everything is covered completely. Seal tightly and let infuse for 1 week at room temperature. Transfer the jars to a cool, dark place for 5 more weeks before using.