Ingredienti :
cavoletti di Bruxelles
salamoia: 30 g di sale per ogni litro d'acqua
condimenti: peppercorns, bay leaf, savory, dill,
because it was a little 'space in baratollo I added some cauliflower inflorescences, were well washers carrots.
Procedure: sprouts, wash well and dry. Are arranged in a glass container, plastic washed and sterilized in an oven and gas (if it is glass).
They put in as spices and condiments that we prefer.
Prepare the brine by placing in boiling water in a saucepan and add salt when boiling.
the brine is added and allowed to cool down after it is placed on a tin plate with a weight on top (all temperature ambiente). Dopo qualche giorno se l'acqua diventa torbida si travasa tutto un paio di volte dala baratollo in un altro vaso e di nuovo nel baratollo, altrimenti no.
Se il livello della salamoia si abbassa troppo, perche fermenta e fuoriesce si deve aggiungere altra salamoia. Io ho preparato un po' di salamoia in piu' che tenevo in baratollo chiusso lìho usata per ripristinare il livello della salamoia intorno ai covolini. Ogni tanto girate le verdure che dopo alcune settimane saranno pronte e si conserveranno fino a Pasqua. Una volta pronte potete chiudere ermeticamente il barattolo e conservarle in cantina o in un altro posto fresco. Il mio baratollo è adesso sul terazzo e se non arriva il grande gelo sta bene fino a Natale quando le voglio mangiare.
And
puo 'come contorno service (mow of a natural con filo d'olio a) vicino a bistecca di Maya a piatto di Fagioli con a Secchi in umido. At salamoia insaporita and Aggiungi puoì (poi facendo attenzione of his) minestra Nelle, a typical minestra è quella di con polpette them meat (meatball soup ) in Romanian
Ingredients: Brussels sprouts
brine: 30 g of salt per liter of water
spices: pepper berries. bay leaf, thyme (branch) dill seeds (but who has put strain with all the flowers and dry seeds) May
for my place in the jar while remaining very Esra I also added a few tiny flowers of cauliflower, and I could put some sliced \u200b\u200bcarrots.
How it works: wash thoroughly clean cabbages and if there are yellow leaves first, attention as these little cabbages are full of sand. Washed and sterilized glass jar or plastic.
cabbages sit in a jar and adding spices. Preparing
saramiura, Boiling water boils when we add salt, then leave more to a boil how to opeasca little salt. We leave to cool and then flows into the jar over cabbages. I put a few sprigs of thyme over the cabbages to keep immersed in water. Cover plates and put a jar with something heavy that will not slip over her plate. We leave the jar in the kitchen at room temperature camerei. Duopa citeva zile daca cumva zeama se tulbura si face un fel de mizga pe fundul borcanului e bine sa vinturati putin zeama din borcan intr-un alt vas si ianpoi , dar numai daca se intimpla asa ceva. Daca nivelul saramurii din borcn scade, fermenteaza si iese pe sub farfurioara deci e bine sa puneti borcanul pe o tava sau alta farfurie, adaugati saramura ( apa fiarta cu sare) . Eu am fiert mai multa apa decit era necesara si am pastrat saramura ramasa in plus intr-un borcan cu capac tans, din el adaugam de cite ori era nevoie.
Dupa citeva zile sau cind nu mai fermenteaza , cind verzee sunt aproape murate inchideti borcanul cu capac si il puneti la rece in camara , al meu este acum in balcon si daca nu vine vreun ger teribil o sastea acolo pina la Craciun when I put the evil thought.
can serve as a garnish or salad or such a line of oil on top, whole or cut as a slaat cabbage, pickles mixed with other near a roast pork or beans. Soup is good added to soup, especially the meatball soup
english
Ingredients: Brussels Sprouts
Brin: 30 g of salt per 4 l water
spices: pepper, bay leaf, savory, dill
Also I added cauliflower inflorescences Some
How to prepare: Wash well and dry the
Sprouts. Arranged it in a glass or plastic container Washed and sterilized. Put in spices
that you prefer.
Prepare the brine : boiling water with salt .
Let the brine cool and pour over the sprouts. Cover the glas container with a little plate and let it for few days in the kitchen . If the brine began too cloudy is better to pour it only the brine in another recipient and pour again in the glass recipient over the sprouts, make this few times( a couple of days). The brine become transparent again, if not prepare another brine, wash the sprouts and add the new brine .
If the level of the brine is lowered, because it ferments and comes out from the recipient add more brine. I have prepared a little bit more and I kept in another glass jar , pour it over the sprouts and restore the level. after one to four weeks (depending on the temperature), the pickles will be fully sour.
Once almost ready you can close the jar tightly and store in the basement cellar, fridge or other cool place to slow down fermentation. Mine is on the terase and if the winter don't come soon can stay there until Christmas.
You can eat it as a side dish/ salade ( plain or with oil) near a pork chop or a bowl of dried beans in sauce. May you also add the brine (making attention to salt) in soups ( romanian "ciorba" ), a typically soup could be the one with the meatballs ciorba de perisoare
Leggi anche /Citeste si /Read also :
Fette di anguria in salamoia - Pepene in sarumura - Pickled watermelon ( salted brine)
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