Fermented vegetable spirals

Fermented vegetable spirals

Category: Blanks

Ingredients
Zucchini	1 PC.
Eggplant	1 PC
Butternut pumpkin (Butternut)	1 PC.
Daikon	1 PC.
Bell pepper	1 PC.
Radish	8 pcs.
Margelan radish	1 PC.
Broccoli	1 forks
Celery root + stems	1 piece + 4 pieces
Carrot	2 pcs.
Chilli	2 pcs.
Garlic	12 teeth
Brine	2 tbsp. l. salt per liter of water

Cooking method

• The set of vegetables can be very diverse - in another situation I also ferment coarsely chopped cabbage, beets, Chinese cabbage, leeks, whole peppers, young green beans, etc., but now I wanted to "spiral" the root vegetables on a spiralizer. All vegetables were not gigantic, medium-sized, and this amount was enough for just two two-liter jars.
• All vegetables were cut into a flat spiral, carrots and bell peppers were cut into thin slices, celery stalks were cut into ~ 6 cm slices, and the chili pods remained intact. Cut off the inflorescences of broccoli, and spiral the stem too. Crush each clove of garlic with a flat knife blade.
• Lay vegetable ribbons in any order according to your own color preferences (I just mixed them in the second jar) and pour brine, which is prepared from ordinary drinking water and salt (preferably sea).
• Perhaps due to the fact that we want to keep the spirals intact, without tamping vegetables, there are fewer of them in the vessel, and they turn out to be slightly saltier than in a situation when the container is filled with vegetables to the limit, under the neck. Therefore, I advise you to reduce the amount of salt for lovers of lightly salted vegetables to 1-1.5 tbsp. l. We love saltier.
• For three days (even up to five, depending on the room temperature) vegetables should be at room temperature and must be covered with brine. So that they do not float up, you can make a very simple oppression: insert an empty bag made of food grade polyethylene into the neck of the can, pour water into it (I showed this picture earlier - just for example):
• 
• When active fermentation begins, move them to a cool place or refrigerator. And you can always check the readiness to taste.
• 
• Consider that healthy prebiotics of your own production are in your home!

Note

Fermented (in other words, pickled) vegetables are not only tasty, but also amazingly healthy! With this method of preparation, vegetables are not heat-treated, enzymes and vitamins are not destroyed, but on the contrary, as a result of lactic acid fermentation, a product is obtained that is much more useful than the original one, since fermented food is enriched with new nutrients - various amino acids, proteins, B vitamins and vitamin K2. Fermented vegetables have the ability to remove toxins and heavy metals from the body, normalize digestion and intestinal microflora, and suppress harmful bacteria, viruses and fungi.

[dopleta]

dopleta, Larissa, with a start! The topic of fermenting vegetables is really big and useful! It's great that we now have a flagship recipe!

I'll take my ceramic jar for fermentation from the shelf - the recipe is already there!

I'll take my ceramic jar for fermentation from the shelf

And what kind of jar?

[Svetlenki]

I also usually make sauerkraut in a korchaga, but for a photo I had to make it in transparent glass. And in vain you Svetlenki, she called the recipe the flagship - if you rummage around, we have a lot of them here, just under different names.

[Tatiana Admin]

Exactly, I am so happy that the recipe will not get lost, I called the flagship, and the topic is already Tatiana Admin raised! Yes, and our sauerkraut can also be safely attributed to this topic.

Well, let there be one of the flagships

gawala, Galina, I already boasted about them in the topic of ceramic dishes

our sauerkraut

And cabbage, and cucumbers, and kimchi, and turshu, etc., etc.

What a beauty!!! I will definitely do it. Moreover, I will experiment with the subject of preserving for the winter, so that it is stored at room temperature ...

[dopleta]

dopleta, Larissa! Super! What beautiful banks! Any assorted vegetables look beautiful and bright in a jar, but here in the form of spirals of different cuts, especially airy and appetizing! If the volume of the jar had not been indicated, I would have thought that these are small decorative vessels. Thank you very much for chewing everything! But I still want to clarify some questions before making my Bella work.
The brine is said to be made from salt and drinking water. That is, boiled? Bring water and salt to a boil and then cool? And pour the vegetables with cold brine?
After the cans are placed in the refrigerator to complete the process, how long will it take to cook? At least roughly.
When everything is ready, do you put on the plastic cover or roll it up? Or do you only use cans with a screw cap?
And where do you keep these banks? In a refrigerator or a cold basement or just at room temperature in an apartment? In some recipes for sauerkraut, I met recommendations to store it calmly at room temperature. But I am always afraid of something and keep everything in a separate refrigerator.
After what period of time can the cans be safely opened and the contents can be eaten?
Does the fact that vegetables are so thinly sliced ​​do their taste somehow change? I mean, what do they taste like? Winter assorted salad from the Soviet period or what?
You see how many questions I have written for you! And you already thought that you got rid of me? Nothing like this.
But seriously, thank you very much again for the educational program!

What a beauty!!! I will definitely do it. Moreover, I will experiment with the subject of preserving for the winter, so that it is stored at room temperature ...

Don't waste time experimenting ...
The method of preserving pickled vegetables has long been known.
After three days, drain the brine, boil, pour vegetables with boiling, roll up, turn over the jars, cover with a cloth so that they cool slowly, as they cool down, put them away for storage. Yes, fermentation, if you are going to preserve, is more convenient right away in portioned jars.

[Irena]

Irena, thank you very much ! It is especially pleasant that your first message on the forum was in my topic😊. And welcome to the forum!
Masha Ivanova, Lenochka, and thank you, although I still think that such a primitive dish of gratitude is not worth it. Now I answer your questions. Water is the most common, tap water. I never boil, however, I have it filtered. Vegetables are placed in the refrigerator only to stop fermentation and for longer storage, as they are already ready to eat. I don't roll them up, it's easier for me to cook a new portion each time. The fermentation period depends on the fineness of the slicing - more thinly sliced ​​vegetables will ferment faster. And as for the taste ... these are salty and sour pickled vegetables, and nothing more. You can add vegetable oil, onions, and fresh herbs to the plate. Soviet salads in jars, it seems to me, were with vinegar, no? And ask, don't be shy

[dopleta]

dopleta, Larissa! That is, after 3 days you do not boil the brine and pour it boiling, as Elena-alba et atra recommends?
Or is it just because you don't do this, that you cook 1 can each in order to eat quickly and that's it?

If you need to roll it up, then yes, do it. This is how I used to roll cucumbers for the winter. And we don't canned vegetables, we eat them right away.

[dopleta]

dopleta, everything is clear, Larisa, thanks! It seems to me that if you pour boiling water over thin coiled vegetables and put them under a fur coat, then some of them will surely break down.

Lena, I can't say, never did that with steamed vegetables. But as for pickles, they just became crispy!

Yes, Larissa! Just last year I made pickled cucumbers, before that they were just pickled according to a similar recipe. She also boiled the brine and poured it into pickled ones. I did not feel the difference in taste between salted and fermented. But I will pour the spirals only for a sample of a 1-liter jar. In a month I'll try, if they don't fall apart, then I will have time to make a few more jars for the winter.

[dopleta]

dopleta, Larissa, Thank you
Bookmark the recipe!

[dopleta]

dopleta, Larissa, what a beauty
We need to make how our vegetables go.
And preferably in the same jar
Please share where you can buy

Thank you girls! But where to buy such a jar, Lena, I won't tell you. I bought it a few years ago, filled with something, I don't remember what (perhaps with Greek olives), and solely for its own sake. So you need to look in the canned food departments. But that was before the sanctions.

Thank you, you need to take a closer look
Beautiful, non-standard jars are my weakness

Larochka, as always, is completely dead!
I have never met such a combination of vegetables in sourdough. Thanks, I will definitely try.

[dopleta]

dopleta, Larissa, thanks for the recipe!
And then I copied yesterday from the topic)

[gala10]

gala10, Galina, RepeShock, Irina, and thank you for your health!

The method of preserving pickled vegetables has long been known.
You will have to experiment. With this thickness of vegetables, I'm afraid they will turn into porridge. And I want just such beautiful spirals, and so that they crunch ...

With this thickness of vegetables, I'm afraid they will turn into porridge

They did not turn into a mess. And they crunch everything except the eggplant. Or are you talking about canning? Then maybe ...

[dopleta]

dopleta, yes, I'm talking about canning. So you want such beauty on the table in the winter! I really think, maybe add an oak leaf to the marinade ...

I salted all sorts of carved vegetables and ... salted
Did 2 tbsp. l. I will put less salt on a liter of water next time.

Sveta, no matter what I ferment - cabbage, cucumbers, peppers, beans - I make such a solution. Perhaps due to the fact that we want to keep the spirals intact, we do not tamp vegetables, there are fewer of them in the vessel, and they turn out to be a little more salty than in a situation when the container is filled with vegetables to the limit, under the neck. But we like pickles to be salty. I will probably add this remark to the notes so that this point is taken into account.

Larissa! In fact - a wonderful recipe! I've been looking for a recipe for pickling cucumbers with cold water for a long time. Everyone says the rate is different - 1.5 - 2 cups of salt per bucket. I would like to ask you in more detail about salt. 2 rounded spoons? And when you salted cucumbers, did you also put salt in the same way?

I've been looking for a recipe for pickling cucumbers with cold water for a long time.

I can share my mom's experience. True, counting on a 3-liter can. Dill with stems and umbrellas is placed on the bottom of the jar, then cucumbers mixed with garlic. The amount of garlic depends on personal preference. As for me, this is the most delicious in a jar of cucumbers ... Add 90 ml (exactly ml) of coarse salt and fill it with fresh well water. We close it with a regular lid and send it to the cellar. Delicious!

[Olyunya]

Olyunya, I just put 2 tbsp in cucumbers. l. (no top) per liter of water. But here I added:

Perhaps due to the fact that we want to keep the spirals intact, without tamping vegetables, there are fewer of them in the vessel, and they turn out to be slightly saltier than in a situation where the container is filled with vegetables to the limit, under the neck. Therefore, I advise you to reduce the amount of salt for lovers of lightly salted vegetables to 1-1.5 tbsp. l.We love the saltier.

And welcome to the forum, Olya !

[Olyunya]

I can share my mom's experience. True, based on a 3-liter jar. Dill with stems and umbrellas is placed on the bottom of the jar, then cucumbers mixed with garlic. The amount of garlic depends on personal preference. As for me, this is the most delicious in a jar of cucumbers ... Add 90 ml (exactly ml) of coarse salt and fill it with fresh well water. We close it with a regular lid and send it to the cellar. Delicious!

Thank you very much!!!

Olyunya, I just put 2 tbsp in cucumbers. l. (no top) per liter of water. But here I added: And welcome to the forum, Olya !

Larissa! Thank you! Now I will soon start to salt everything!



Ayas, and you can also ask, horseradish, cherry leaves, currants you don't put? And allspice peas?



Larisa, one more question - what kind of spiralizer do you have?

[Not only from below, but also necessarily from above.]

Larisa, thank you very much for the recipe. Spiraling at 9mm, I liked it. I will certainly repeat.

Ayas, and you can also ask, horseradish, cherry leaves, currants you don't put? And allspice peas?

Olga, we never add cherry leaves, currants and allspice to cucumbers.
But horseradish (if you like) will be very appropriate.
I emphasize once again - you need a sufficient quantity of dill. Not only from below, but also necessarily from above.
It's also a good idea to put a horseradish leaf on top.
I clarified with my mother - salt can be from 70 to 90 ml.

[Olyunya]

Larisa, one more question - what kind of spiralizer do you have?

Oh, Olyunya, I have several! Both mechanical and electrical. But, basically, everything spirals on Bella, which I bought on the American Amazon, choosing the best for myself for a long time, the first one, back in March, and brought it here, to the forum, showing it to the girls. Then many have already bought on the English Amazon, but with the European version (for some reason, cheaper), some girls experience "undercutting".

thank you very much for the recipe. Spiraling at 9mm, I liked it.

You are welcome, Ayac, to your health!

Larisa and Ayas! Thank you very much!

I can share my mom's experience. True, based on a 3-liter jar. Dill with stems and umbrellas is placed on the bottom of the jar, then cucumbers mixed with garlic. The amount of garlic depends on personal preference. As for me, this is the most delicious in a jar of cucumbers ... Add 90 ml (exactly ml) of coarse salt and fill it with fresh well water. We close it with a regular lid and send it to the cellar. Delicious!

And I'm with! Do not tell me, I salted the cucumbers as you wrote, closed them with nylon lids, put the jars on the lids. And they leaked! There is no brine on the floor. What now? Top up with salt water? Or close and roll up with hot brine?

[Olyunya]

Olyunya, Namesake! Why did you turn over the cucumber jars? This is usually done when canning, when you screw the lids on the cans to check the tightness of the screw. In my opinion, if you closed the jars with nylon lids, you did not count on long-term storage indoors. These jars are stored in the cellar or in the refrigerator. As a rule, their lids are not tightly closed. The exception is very tight lids that are steamed and put on the jar. But even in this case, I think the jars should be stored in a cool place. Now just top up with salt water again, do not turn over and send to a cold place

[we send to the cellar]

put the cans on the lids

Wow, what are you ... This procedure is for hot canning only. You have already been answered ...
And in this case:

We close it with a regular lid and we send to the cellar... Delicious!

You have written everything correctly - this method of preservation is for storage in a cold place.
Now last year's conservation is in perfect condition, the cucumbers have not changed their structure at all. We are used to adding such finely chopped cucumbers to summer and autumn salads made from fresh vegetables - both as an acidifier and as an addition to naturally fermented vegetables.

[Olyunya]

Olyunya, Namesake! For what purpose did you turn over the cucumber jars? This is usually done when canning, when you screw the lids on the cans to check the tightness of the screw. In my opinion, if you closed the jars with nylon lids, you did not count on long-term storage indoors. These jars are stored in the cellar or in the refrigerator. As a rule, their lids are not tightly closed. The exception is very tight lids that are steamed and put on the jar. But even in this case, I think the jars should be kept in a cool place. Now just top up with salt water again, do not turn over and send to a cold place

Thank you! In principle, I thought to put them in the cellar in 3 days. In the meantime, I wanted to keep it warm so that it would be salted. And at the expense of turning - apparently did not think, I have been rolling everything up with iron lids for a long time ... Thank you very much for your answer!

[Olyunya]

Olyunya, You can do it the way you originally intended: do not close the lids tightly, just cover it, hold it indoors, so that the fermentation process starts faster, and after a couple of days, close it with nylon lids and put it in the basement. I don't have a basement, so the knowledge is purely theoretical. I think that fermentation can go in two ways: either quickly in the warmth, just in the house, or slowly in the cold, in the basement. It just will take longer. But if you pickle cucumbers in a barrel, you will not drag this barrel back and forth. Just leave in the cellar until everything is fermented / salted. IMHo ....

I thought to put them in the cellar in 3 days

In no case - straight to the basement. The fermentation process should be slow. Due to this, they remain strong even after a year and a half.

Hello everyone!!! Since we are already talking about cucumbers, I want to share a little know-how. You have to buy cucumbers. You understand, no matter how you choose, this is a lottery. Usually I make salads from them for the winter, and just preserve them. And then I wanted salty ones, so that they were like barrels. There is no cellar, there is no place in the refrigerator. Found a suitable recipe. I put the jar to ferment for 3 days, then, as in the recipe, I washed the cucumbers, poured them with boiled brine and rolled them up. After 3 or 4 days, the lid bulged. What to do ... The smell is breathtaking, but ... In general, I boiled over the brine, poured over my unfortunate cucumbers again. At the same time, taking out the lid of boiling water, smeared it with ready-made mustard and quickly rolled it up. Obviously, she didn't turn it over. They have been standing, dear ones, for more than a month, the brine is transparent, the lid is not swollen.
Such was my experiment. I will make the following cucumbers, be sure to smear the lids with mustard.

[dopleta]

dopleta, Larissa, I decided to try it too.
I took zucchini, eggplant, 2 cucumbers and sweet pepper each, a little radish, and two tiny pumpkins, accidentally cut off the whips. It seems a little bit, but it turned out two cans of 1.5 and 0.75 liters. I put some young asparagus beans in the big one.
And garlic, of course. I cut everything, except for pepper and beans, on the status, in thin circles.
Tamped it to the eyeballs, the bag did not fit as oppression
She put small lids on top and put glasses of water on them.
Laris, how much can they be stored in the refrigerator? I won't eat so much alone.
Well, I can't do it little by little, I'm used to cooking for three men on an industrial scale

Lena, it can be stored in the refrigerator for a long time, don't worry. About beans - I envy, I love asparagus beans and I also try to add them everywhere, but that time I didn't have them. Ah, yummy!

Done.
Small fermented for 4 days, large 5.
I put it in the fridge, one will last for me for a long time
Tasty Pickle like sauerkraut.
thanks for the idea

To your health, Lena!