How to salt ferns for the winter - the taiga method of salting

In Asian countries, pickled bamboo is considered a traditional dish. But bamboo does not grow here, but there is a fern that is in no way inferior to bamboo in nutritional value and taste. This was highly appreciated by Japanese chefs, and salted fern has firmly taken its place in Japanese cuisine.

Ingredients: fern, salt
Time to bookmark: Spring

To a large extent, the success of fern pickling depends on the time of harvesting the sprouts. In the Far East, ferns are harvested in late spring, during the flowering period of lilies of the valley. At this time, the sprouts reach their maximum size, but the leaves have not yet unfolded.

Raw fern should absolutely not be eaten, as it contains toxins that disappear when cooked or salted.

Let's consider the taiga method of salting ferns for the winter. In general, with this method, the fern turns out to be very salty and can be stored for two years without any problems, which is very important in the absence of other vegetables, or in the spring fern crop failure.

They begin pickling the fern as soon as it is cut. If the sprouts wither, you will have to throw it away, since nothing good will come out of it.

Sort through the sprouts, wash and clean the bottom of the stem from scales. Tie the fern into small bouquets using elastic bands or threads. This is not necessary, but it will be more convenient during further work on pickling ferns.

Next, you should put the “bunches” of fern in a container for pickling and sprinkle with salt. It's simple here:

For 1 kg of fern you need 0.5 kg of salt.

The fern is laid in layers, sprinkled with salt, and compacted tightly.

When all the fern is laid, you should move the container with pickling to the cellar or cool pantry. Find a wooden circle with a diameter slightly smaller than the pickling container, place it on the fern, and put pressure on top.

The first stage of salting lasts three weeks, after which the second stage begins.

In three weeks, the volume of green mass will decrease by half, and juice will form. This juice contains toxins and should be thrown away.