How to ferment vegetables correctly? Let’s try to figure this out together.
You can ferment not only cabbage. This technology for preparing blanks for the winter is applicable to almost any vegetables that grow in the garden. You can start pickling cucumbers, tomatoes, zucchini, squash, carrots, beets and even exotic fruits such as physalis.
The main thing is that vegetables for pickling meet several requirements:
- were fresh and ripe;
- had no damage and signs of deterioration.
They will need to be thoroughly rinsed with running water and dried. If you plan to cook pickled eggplants or bell peppers, you will need to dip the fruits in lightly salted boiling water for 5 minutes. The stalks and seeds are removed from the peppers. The rest of the vegetables just need to be washed and cut.
Pouring (brine) for vegetables is prepared, observing the proportion: 60 g of table salt is taken for 1 liter of water.
To give the vegetable sauerkraut a more interesting taste and pleasant aroma, additives such as are used:
- bitter pepper;
- garlic cloves;
- celery leaves;
- currant leaves;
However, you can completely do without the use of spices and herbs. Experienced housewives claim that the abuse of such additives can spoil the taste of pickled vegetables.
It is best to store the finished product in a cellar.
- An important point, to which you should pay attention: in cans during fermentation, carbon dioxide accumulates. If the container with vegetables is tightly closed with a lid, it will accumulate in the fruits, making them soft and loose. You can avoid this trouble if every day, while the fruits are fermenting, slightly open the lid and release gas from the can.
At the end of the fermentation process, the brine should not be added to the fermentation jar, so as not to violate the sterility inside the vessel.
You can ferment not only vegetables, but also fruits. Pickled apples in glass jars are good.
Apple brine is prepared with the addition of not only salt, but also sugar and wheat flour. For 10 liters of water, these ingredients take 1 tbsp.
The technology of pickling vegetables is not complicated. Let’s consider it on the example of cooking classic sauerkraut.
You will need to stock up on ingredients:
- cabbage – 10 kg;
- salt – 150-200 g.
If you want to make the taste of sauerkraut more original, you can add the following options to it:
- carrots (300 g);
- carrots (200 g) and apples (800 g);
- carrots (150 g) and lingonberries (100 g);
- carrots (250 g) and parsnips (300 g).
The top leaves are cut off from the head of cabbage, the stump is cut out. Then the cabbage is chopped.
Whole cabbage leaves are placed on the bottom of the vessel. Put chopped cabbage mixed with salt and spices on top. As the container is filled, its contents are tamped until juice appears.
Cabbage slices are covered with cabbage leaves, and then with a cloth, on top of which a wooden circle is installed. The latter is pressed down with a load. A heavy stone or a three-liter jar filled with water is best suited for this purpose. As a result, the circle should be completely covered with cabbage juice.
The first 5 days the container with cabbage is kept warm. You will need to remove foam from the brine. After a five-day period, the container is taken out into the cold. The product will be ready after 40 days.
Don’t miss the opportunity to cook pickled vegetables for the winter. Your loved ones will only be glad to see this tasty and healthy snack on the table.
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