Pickling-fermentation

When chefs offer dozens of recipes for pickling grape leaves, they are being a little disingenuous. Of course, you can pickle cucumbers in grape leaves, but this is just a recipe for pickling cucumbers. Such leaves are not suitable for preparing dolma. They will become too saturated with the taste of cucumbers and will ruin the traditional taste of dolma. One recipe for pickling grape leaves for the winter is enough, because this is just a component of the dish, and completely different ingredients will give it taste.

In the winter, you always want to diversify and complement your dishes, and in the summer, greens help with this. However, not everyone can grow greens on a windowsill in winter, and store-bought ones, alas, cost a lot. Perhaps you should think about how to prepare dill for the winter?

Many gardeners know that it is impossible to plant different varieties of peppers next to each other. This is especially true for sweet bell peppers and hot chili peppers. If a sweet pepper is pollinated by a hot one, then its fruits will be hot. This type of bell pepper is not suitable for summer salads because it is too hot, but for pickling it is exactly what you need.

Zucchini season is long, but it is usually very difficult to keep track of them. They ripen in a matter of days, and can easily become overripe if they are not harvested on time. Such zucchini become “woody” and are not suitable for frying or salads. But overripe zucchini is also suitable for pickling. During the fermentation process, all this woodiness disappears, and pickled zucchini tastes exactly like pickled cucumbers.

Cauliflower is usually boiled, fried, and used mainly for preparing first and second courses. And it is extremely rare that it is pickled or fermented, and this is in vain. Cauliflower contains a lot of vitamins, and when fermented, all these vitamins are preserved, unlike second courses, where the cabbage is heat treated.

Korean cuisine is distinguished by its pickles. Sometimes it’s very difficult to just walk past the rows at the market where pickles are sold and not try something. Everyone already knows carrots in Korean, but pickled Chinese cabbage “kimchi” is still new to us. This is partly because there are many ways to make kimchi sauerkraut, and each of these recipes claims to be the most correct.

In world cuisine there are many recipes that seem strange at first glance. Some of them are sometimes scary to even try, but once you try, you can’t stop, and you carefully write down this recipe in your notebook.One of these strange dishes is pickled lemon.

Adygea has its own traditional national dishes, which have long become international. Adyghe cheese will no longer surprise anyone, but pickled pumpkin “kabshaw” is not so well known yet. In our area, they prefer sweet pumpkin, and many people don’t think that pumpkin can be fermented.

The kroshev recipe originated in the good old days, when housewives did not throw away food, but tried to save as much as possible from the harvest. Traditionally, crumble is made from green cabbage leaves that are not included in the head of cabbage, but are surrounded by burdocks in a dense fork. Now they are cut off and thrown away, but before, it was a necessary component for cabbage soup and borscht.

Now they say that our ancestors were much healthier and physically stronger than the current generation. But the diet of our ancestors was not so varied, and it is unlikely that they knew about the benefits of this or that product, and counted vitamins with calories. But everyone knows that our ancestors ate vegetables, and there are countless fairy tales and sayings about turnips.

In the good old days, pickled watermelons were common. After all, it was only in the south that watermelons had time to ripen and were quite sweet.On most of our Motherland, watermelons were small and sour, and their taste did not cause much delight in either adults or children. They were grown, but they were grown specifically for fermentation.

Fans of green beans will be delighted with the new recipe for preparing green beans for the winter. This recipe is only suitable for young pods, at the so-called “milk maturity”. Pickled green beans are slightly different in taste from pickled beans, with a more delicate taste.

Tireless breeders have not bred any variety of tomatoes: brown, black, speckled, and green, which, despite their appearance, have reached a full degree of maturity. Today we will talk about pickling green tomatoes, but those that are still at the stage of technical maturity or have not yet reached it. Typically, such fruits are harvested at the end of summer due to changing weather conditions, in order to save the crop from disease. The tomatoes will not have time to ripen on the branch, but they are quite suitable for preparing very tasty winter preparations.

If you haven't tried pickled garlic, then you've missed out on a lot in life.This simple dish is so tasty and healthy that you simply must correct the mistake and, using the recipes in our article, try to pickle the aromatic spicy vegetable yourself.

Salting, pickling and pickling are the main types of canned homemade vegetables. Today we propose to talk specifically about pickling, or more precisely, about pickling tomatoes. Fermentation caused by the activity of lactic acid bacteria allows the maximum amount of nutrients to be preserved in tomatoes. They taste simply wonderful!

Many people preserve hot peppers for the winter, but not all of it is tsitsak. Real tsitsak pepper has an exceptional taste, and this is a kind of calling card of Armenia. You need to approach its preparation with special trepidation, because these are the traditions and spirit of Armenian cuisine.

There are many dishes that include bell peppers. There is a lot of it in summer and autumn, but what to do in winter? After all, store-bought pepper from a greenhouse does not have that rich summer taste and is more reminiscent of grass. Such waste and disappointment can be avoided by preparing pickled bell peppers for the winter.

In winter it is quite difficult to find good cabbage for cabbage rolls. After all, dense heads of cabbage are left for storage, and such cabbage is literally made of stone. It makes an excellent borscht or salad, but disassembling the head of cabbage into leaves for preparing cabbage rolls will no longer work. You can use the recipe for how to pickle cabbage for the winter for cabbage rolls and make this task easier for yourself.

Many people have heard about the popular Chinese snack “hundred-year-old eggs,” but few dared to try them. You need to be a very brave gourmet to taste such exotic food. But this is not entirely exotic. Our grandfathers and great-grandfathers made a similar snack, but they simply called it “lightly salted eggs.”

Some say that lightly salted squash looks like cucumbers, for others they resemble mushrooms more, but everyone unanimously agrees that they are very tasty and decorate any table. You can prepare lightly salted squash for the winter, but prepare more of them, otherwise there won’t be enough.