What do we ferment instead of cabbage?

Just wait until the autumn is long, and what else will grow after the current drought. But stocking can be done now, using alternative plants.

For canning, traditionally folk products are taken, as they say, for centuries. In fact, these are vegetables approved by the Soviet “Book on Delicious and Healthy Food”, at best - by stolovskih obshchepovskimi traditions: cucumbers, tomatoes, peppers, eggplants and mixes for salads and borscht. But only.

But in ancient times, people used a lot more plants for harvesting for the winter. Some of them were salted like cabbage for salads, others like seasoning for soups, meat and fish dishes, and as spices.

Then there were several ways to preserve food: pickled, pickled, pickled, and in Soviet times, canning and pasteurization were added, which seemed to prolong the shelf life of products, but in general still eliminates the original taste of products.

In the old days, leavened clover heads, young shoots of hops, and plantain leaves were boiling in old time, like cabbage. You can also pickle and boil the stems and leaves of the forest kupyr, pickle nettle stalks, shepherd's bag stalks, young linden leaves, pickle the rosette leaves of rodent and cattail that grows in the marshes. A purple hilt (hare cabbage) is suitable in fermented form for salads, vinaigrettes, cabbage soup and chowder.

You can also pickle and pickle young shoots and leaves of fireweed, or Ivan-tea, portulaca leaves of the garden before flowering, Siberian hogweed, spiral curled leaves of bracken fern, and cornflower leaves.

When salting and pickling vegetables as a seasoning, you can use umbrellas with thigh flowers (saxifrage), and for pickling cucumbers and tomatoes - lemon balm, thyme, savory, hyssop, canufer, chernushka sowing grass, marjoram, angelica, flowers, and flowers and leaves and plants, leaves, marjoram, angelican wormwood, flowers and leaves of a serpentine leaflet, chernushki sowing, marjoram, angelica, flowers and leaves and flowers, and strawberry leaves. and even willow leaves. There is such an original recipe according to which we have been cooking tomatoes in our family for over 5 years. This is not canning with pickling and sterilization. Tomatoes can be consumed in 3-4 days.

Tomatoes in mustard pickle

Tomatoes of small size lay out in 3-liter jars, pouring garlic, fennel umbrellas and willow leaves. First you need to prepare the brine: 2 tbsp. spoons of salt and a spoonful of sugar to 1 liter of water. Boil the brine and cool. Pour jar of tomatoes with cold pickle, put spices and a tablespoon of mustard powder on top. Close the plastic cover and put in a cold place. After 2-4 days can be consumed. The taste is amazing. The recipe is the easiest.

You can also pickle cucumbers with monard, calendula and licorice.

Cucumbers with monard

Tightly put in a 3-liter jar of cucumbers or tomatoes. There also put a twig of Monarda or 5 of its leaves, 5 flowers or buds of calendula. Pour boiling apple juice or brine: for 1 liter of water, 30 g of salt, 50 g of sugar or 5 g of licorice root. Then roll up the usual recipe without pasteurization.

Actinidia apples

In a 3-liter jar to put the apples cut into quarters, peeled from the seeds. They are pre-filled with salted water for 5 minutes (1 tsp. Per 1 liter of water), then washed and blanched for 3 minutes. Then, together with apples, put 3 leaves of lemongrass or actinidia, 1 sprig of lemon balm. All pour boiling brine and roll up. Brine: 1 l apple juice, 15 g salt, 5 g dry licorice root. These apples are used as a side dish for meat.

In sauerkraut can be added for a light coniferous taste of juniper berries, for sour - cranberries or seven, for savory - tarragon (tarragon). When pickling cucumbers for a special flavor - verbena medicinal roots.

Young shoots and leaves of the woman’s herb (nasturtium) are pickled and salted as an original seasoning. As well as flower buds and green fruits of capuchin large, which are pickled with dill and vinegar to replace capers. For the same purpose, marinate unblown dandelion flower buds, spring scrub flower buds, forest mallow,

In principle, you can ferment a lot of our plants like cabbage. The British, as I recently learned, even the unripe shoulder blades of an ash tree are seasoning like condiments.

And although we don’t yet have at affordable prices and affordable restaurants those plants cultivated in the West that are considered to be an ordinary side dish: asparagus, artichokes, and even chicory, but we can eat herbs and tubers known for a long time. Although, who will go to collect them? Even in steep restaurants, the main side dishes and seasonings are potatoes and ketchup mayonnaise. But if you are in nature, try. Just carefully study the drawings and descriptions of plants. Since, for example, edible quinoa is very similar to some types of inedible marie.

P. S. Pictures of plants can be found on sites ecosystema.ru, floranimal.ru

Watch the video: The Complete Beginner's Guide to Fermenting Foods at Home (November 2019).


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