How to salute fern?

Do you know that the fern eat in food? For those who were not aware, we inform that this extraordinary greens eat. Let even she and an unusual, but there is an option to pickle her stems, and rumbles with this "dish." For those who are interested in the idea under consideration, this article will be interesting. Today we will deal with the best recipes to salting the fern.

1

Solim stems of fern

Immediately, I would like to note that the dish under consideration is not everyone can come to taste, but still, those who have never tried this experimental singing option, we recommend trying. It can be said that saline stalks of ferns are obtained very soft and juicy, the taste is piquant, so it will be great pleasure to be enjoyed in winter.

So, let's deal with how to produce a salt of fresh cut fern. I would like to start a discussion with the fact that after the harvest is assembled, such a greens must be stored for no more than two, maximum, three days, so if the fern is cut off, it is necessary to prepare it immediately, in place.

It is necessary to note that the time for salting of fresh cut fern will need a lot, so it should take into account before you started this process, but as for the ingredients, it will only be necessary to shoot fern and the usual salt. If you choose this product correctly and keep it correctly, it will be possible for two years, and even more.

2

Pickup recipe

Consider the recipe for cooking and the singing method:

• We will need only one kilogram of the fern and the floor of Kilo White Stone Salt (do not use the iodized salt for the process under consideration or sea).
• For salting, we will need exclusively stalks, the leaves are not suitable for the salting.
• We take shoots, they must necessarily be young, rinsed well under running water, is also welcomed by washing with boiled water.
• After washing, we succeed well, they should dry well.
• For salting, you need to prepare any large tank most often for these purposes use a tub with a tree or a pan from aluminum. We must not forget that the container with saline stems in the consequence will be necessary to put the oppression.
• In the container you choose a small amount of salt, it is desirable to use a coarse salt.
• From above on the salt layer, we lay out our fern, and the layer should also be too thick.
• The next layer - again salt and continue until the salt and fern end. The last layer should be salt.

• Now we cover the saline fern thin rag, it is better to use gauze for these purposes, as a last resort, towels.
• From above, there is some big dishes (plate or bowl), and some cargo is already put on the dishes, the mass of which should be equal to the mass of salt and fern.
• Under the weight, the fern should stand at least two weeks, and after a weathered time it will need to drain all the juice, which was formed during the peer salting.
• The next stage of the salmon after the drain of the fern juice is to change the upper layers of the stems and the bottom, after which it is worth filing a mixture again with salt.
• Now we proceed to the preparation of brine, for this we will need only two components - water and salt. Salt is taken by one part, and water is five. The salt solution was cooled, after it cools and gets room temperature, poured a salty fern.

Now the cooked dish can be sent for long storage.

3

Solim fern correct

If you want to get a delicious salty fern, and not wait for it too long, you need to know the right recipe. It is from the correctness of cooking and taking into account the correct proportions will depend on how tasty the salmon will get, and how soon after cooking it can be eating it.

You can use saline fern after 8 days, but it can be stored for a very long time. An important factor for high-quality storage is the room temperature where you will store salts. In the event that you moved with a salt for a fern, and understood this after they tried the finished product, you just need to soak the stalks in cold water.

• For those who did not know, we enter into the case - it turns out the fern can be closed in banks. In this case, you need to use stalks, but do not forget that the sortimeter three from the root must be cut, because in this place it is too solid.
• Scroll does not quite large fern and put it in the dishes, where it will salt. Do not forget to make a good tightness, pour salt, after which mix thoroughly.
• The second option is to lay out the ingredients by layers, first salt, then the thin layer of the fern and continue until the ingredients end. The main thing is that the last upper layer is salt.

• We leave the fern for 3-4 days to suck, do not forget that the weight should be on top on it, so to speak, so that the process takes place under the press.
• After that, we shift the saline fern in pre-washed banks, tightly press it, and close the lids.
• There is nothing easier than to sprinkle the fern, and rumbles with this product in winter. It is worth noting that in the stem of the fern there is a mass of useful components that can restore immunity in the winter.