Adjika fermented without vinegar and sugar (tomatoes, peppers, garlic, horseradish and salt)

Adjika fermented without vinegar and sugar (tomatoes, peppers, garlic, horseradish and salt)

Category: Culinary recipes

Ingredients
Mature fleshy sweet tomatoes	5 Kg
Bell peppers thick-walled peeled	5 Kg
Peeled garlic	500 g
Horseradish	500 g
Chilli	8-10 pcs.
Rock salt	to taste, start with: no tops

Cooking method

• We clean horseradish and hot peppers with gloves!
• Adjust the pungency by the amount of seeds left in the chili pepper. Without seeds, the taste is rather mild, but it also depends on the quality of the pepper.
• Wash all the vegetables and dry them well. We don't need excess moisture.
• We pass everything through a meat grinder.
• Add salt and mix well. For this amount, I think you should start with 5 tablespoons of salt. Later after fermentation, you can add some salt when the taste is harmonized.
• For three days we keep warm under gauze in an enamel or glass container so that it does not oxidize.
• Adjika will foam, so the foam cap must be periodically mixed with the total mass.
• Then we keep for ten days in a cooler place, we also sometimes stir.
• Pour into dry sterile jars, as fermentation practically ends.
• During further storage, periodically shake and release the gas.
• By the New Year will stop wandering!
• Ready to eat almost immediately. Stored in the refrigerator for a long time under normal lids.
• Sometimes, when serving, I add a couple of pinches of hops-suneli or finely chopped fresh cilantro.

The dish is designed for

dishes

Note

Very tasty natural adjika, easy to make and harmonious in composition. Ideal for mantas and dumplings.
An equal amount of pepper and tomato removes some of the wateriness inherent in recipes with more tomatoes. Therefore, adjika turns out to be thicker and brighter.
And we often eat it with black bread and butter.
My Crimean friend Victoria shared the recipe. Vika! Thank you so much! Now I am with adjika, and not from season to season!
Here, a fairly large batch of jars turns out, I make half or one quarter.
The owner of the recipe keeps this adjika for more than a year in ordinary plastic bottles or in a large plastic container on the veranda during the Crimean winter weather.
You can adjust it to your taste by changing the amount of horseradish and hot pepper. But first, make a small batch of the recipe.

Similar recipes

Adjika homemade without cooking (Elenka)

Adjika without cooking, "pickled" (LiudmiLka)

Adjika raw with vegetable oil (without vinegar and fermentation) (Yuliya K)

[Rada-dms]

Rada-dms, Ol, but why ferment it ?. Because I, as an illiterate, never fermented such a thing, but immediately what they ate, what they put in the refrigerator without fermentation.
But I understand, I did not do it out of five kg, but a little, half a liter, a maximum liter.

[Lerele]

Lerele, Ir, why are we souring cabbage? In order for the taste to manifest itself, to develop useful properties, lactic acid fermentation is immediately present.
And then she will no longer wander in the refrigerator.
Taste fresh and fermented taste greatly differ, the latter is softer and tastier.
As a result of lactic acid fermentation, we get a product that is considered to be much more nutritious than the original one. Thanks to the work of friendly bacteria, fermented food is enriched with new nutrients - a variety of amino acids, proteins, B vitamins and vitamin K2.
"Rediscovered in the last few years, vitamin K2 is a calcium switch in the body.Without it, calcium is deposited in soft tissues (read atherosclerosis) and washed out of hard tissues (read caries and osteoporosis). This vitamin is found in animal products. Its only plant-based sources are fermented vegetables and soy. "

But for all this, it seems to me, bacteria must work in favorable conditions, and not in the cold, where their work stops or stops altogether.

[Rada-dms]

Rada-dms, you will have to try and do so. Only I do a little, it will not resist, it will not grow, only if you hide it

[Lerele]

Lerele, hide and compare! You will tell me later! Hello to the main eater! We, too, first eat with spoons, then calm down, and properly, with the arrangement, I already serve it to the dishes.

[Rada-dms]

Rada-dms, very interesting, the kids need to do it on trial! Thank you!

[baba nata]

baba nata, but do a little to test. Take 1 kg of tomatoes and peppers each, you get a couple of jars. To your health!

This is how my mother prepared adjika, and now I do. Adjika class !!!

[Rada-dms]

you need to start with 5 tablespoons of salt

From five tea / dessert / canteens?

Rada-dms, very interesting and seemingly simple recipe, thanks!

[Rada-dms]

Rada-dms, Olenka, super-duper adjika !!! I confirm !!!! Girls do it, it's so yummy !!!

[Rada-dms]

Rada-dms, an interesting recipe, I want to try! Is the weight of the pepper already peeled? I make a gorloder: 1.5 kg tomato, 200 g horseradish, 100 g garlic, 2 tbsp. l. salt, 2 tbsp. l. Sahara. We eat right away. But it is not stored for a long time.
There is no sugar in your recipe. And if the tomatoes are not sweet? Is sweetening allowed?

This is how my mother prepared adjika, and now I do. Adjika class !!!

I support! Natural, we really like it!

From five tea / dessert / canteens?

Canteens without tops. To be honest, the exact amount is not indicated in the recipe, so I did it by eye. Moreover, "undersalted-oversalted" is different for everyone. Try it, we really like that without vinegar. And the taste is universal, and the use is universal!
Natusya! Thanks for the support! Our tastes agree with you! What is your ratio of pepper and tomatoes, Natus?

Is the weight of the pepper already peeled? I make a gorloder: 1.5 kg tomato, 200 g horseradish, 100 g garlic, 2 tbsp. l. salt, 2 tbsp. l. Sahara. We eat right away. But it is not stored for a long time.
There is no sugar in your recipe. And if the tomatoes are not sweet? Is sweetening allowed?

I think if I add a little! sugar, there will be no crime, just let it ferment a little longer, since sugar activates fermentation. And so, yes, sometimes you want to soften the acidity of tomatoes.
By the way, your version will also be stored normally if it slowly ferments.
The weight of the peeled pepper is mine.

The weight of the peeled pepper is mine.

Thank you!

Olga, I've been doing it for a long time, by eye)) that is, depending on the amount of products. But there is always a tomato more than a pepper. Salt sugar to taste. And I also add aspirin, then my adjika does not peroxide, but as fresh, it is stored for a long time in the refrigerator. If we don't eat it, I use it for marinades, meat, grub. Something like this. It's late now, I'll bring a photo tomorrow!

[lettohka ttt]

lettohka ttt, OK, thanks!
But here there is an equal amount of pepper and tomatoes, which is what I liked, that the consistency is good, and the taste is not purely tomato.
I haven't heard of aspirin, I'll try it somehow, but separately. Thanks for the advice!

Ol, again, everything is by sight, we do it on the machine)) If you do an equal amount, it turns out very thick, I do a little thinner)) although there are so many options in our area)))

[lettohka ttt]

lettohka ttt, and how much aspirin do you put?
I know its strong antiseptic properties.
I make tomatoes in cans with aspirin, not seaming but under. plastic. booth. Very well worth it, even in the apartment.

[Kokoschka]

Kokoschka, Lilya, we did this too, poured tomatoes with plain water, and under a nylon lid, though we kept them in the basement. Super-duper tomatoes, like barrel tomatoes, I put adjika in jars for food, and for storage for a long time in 1.5-liter bottles, and in the freshness zone, I put 2 tablets per bottle. Again, if there is not enough adjika, then I do not put aspirin, why can I be saved there.
To me on you)

[lettohka ttt]

Cool recipe! I have been doing the second year with the same proportions, only without horseradish, but with aspirin, like lettohka ttt... From childhood, she carried the name "gorloder") From last year's batch, one liter bottle remained in the refrigerator, has not yet stratified, only darkened slightly over the year. I also like it when there is a lot of red pepper - the color is just incredibly bright!
I did not try to ferment, I was afraid that it would delaminate. But, probably, I'll make at least 0.5 kg of tomatoes and 0.5 kg of pepper for testing. There is nowhere else to simply store - in the refrigerator, 4.5 liters is already unfermented.

[Fotina]

Fotina, Svetlana
I also have last year's in the fridge, it tastes like fresh! Only the color has darkened a little! Delicious sharp! Not peroxidized! Moderately thick.

I did not try to ferment, I was afraid that it would delaminate. But, probably, I will make at least 0.5 kg of tomatoes and 0.5 kg of pepper for testing. There is nowhere else to simply store - in the refrigerator already 4.5 liters is worth unfermented.

Let's compare later! It seems to me that any exfoliates if the tomatoes are watery. When scrolling, I take off the extra juice from such, so that it is thicker, so that it looks beautiful on the manti and does not drain from the loaf.

I will emphasize once again why I liked the recipe. Precisely because it contains neither vinegar, nor sugar, nor any other additives!

Oh, I fermented, and no! We have many options for adjika! This is a drought this year, tomatoes and vegetables are like everywhere else at fabulous prices!
And yet, yes, all natural! Sugar and vinegar free!

[Rada-dms]

Rada-dms, Olga, set the adjika to ferment. Three days will pass - I want to put it on the balcony for 10 days. In the cold, also under gauze, or can you tighten the bowl with cling film?

Excellent adjika! I also did and fermented for 10 days, mixed with a spoon every day. Only without horseradish and sweet pepper, twice as much tomato, and bitter bosh, than in the recipe. Very tasty and it is fermentation that is important. I really want to try this recipe now.

[Jeanne44]

Jeanne44, Jeanne! I am very glad that you decided to try this recipe! Thank you!
On the loggia, if it is not very hot and not very cold, somewhere around 20-22, you can hold it. Just to keep the sun out. You can just cover it with a plate, but do not forget to stir every day. The film is not necessary in any case. Good luck!

Very tasty and it is fermentation that is important.

That's right, Irisha, this is the most important thing here, and to have more red pepper! Check out our proportions too!

I am very glad that you decided to try this recipe! Thank you!

Thank you! You can (and should) come to me for "you".
I also forgot to ask, but I already did, I ask for the future. The pepper in the recipe is thick-walled red. I bought an expensive imported one, meaty and sweet. Or was it possible to get around Russian pepper for 50 rubles?
On the balcony now - no more than 15 degrees. And the houses have already given heating, there is higher. There is no sun. True, they promise a second Indian summer soon. But there are no options - to the loggia? I will save from the sun, but the temperature is 20 degrees. I will hardly provide.

The thicker and sweeter the pepper, the richer the taste and color. The one that is now being sold, such as ours, domestic, I do not recommend.
And tomatoes are needed sweet for the perfect taste. Although for some reason they often put any substandard in adjika, I saw such advice ... For me it is better to do less, but better ... Zhannochka, I will wait for your impressions, I advise you to try with manti.

The thicker and sweeter the pepper, the richer the taste and color. The one that is now being sold, such as ours, domestic, I do not recommend.
And tomatoes are needed sweet for the perfect taste. Although for some reason they often put any substandard in adjika, I saw such advice ... For me it is better to do less, but better ... Zhannochka, I will wait for your impressions, I advise you to try with manti.

So I did the right thing by buying imported red pepper!
I myself can't wait! Ten days to come! I will definitely write!

[Jeanne44]

Jeanne44, yes you try a little, suddenly add salt or add a little sugar.

How interesting, but if I open canned adjika and it starts to ferment with me - is it only a plus? do not throw it away, but let it brew properly?

How interesting, but if I open canned adjika and it starts to ferment with me - is it only a plus? do not throw it away, but let it brew properly?

Most likely not, because it is not known what bacteria will prevail in your canned adjika. Most likely wrong, I would not risk it.

Zhanna44, just try a little, suddenly add salt or add a little sugar.

Olga, I tried it today. For salt - good, but sugar asks for a little. I'll correct the taste in the evening. Thank you!

Today I also collected all the ingredients (the last one was horseradish) and set the adjika to ferment. Half of the specified rate. Let's wait, now it's better not to poke your nose into the pan, immediately breaks down to a tear

[Jeanne44]

Jeanne44, of course, it must be brought to taste, since tomatoes are now sweet difficult to find! Good luck! Is it already edible for YOU?

immediately breaks into tears

Nothing, the taste will settle down, so it will not punch. Today we fried good steaks, I got a very tasty satsibelli, high quality, and put my own. So the whole bowl was homemade and sentenced. I didn't even expect that it would go right with steaks. But I didn't salt the steaks at all.
But she still needs to see ...

Is it already edible for YOU?

Yeah, it's okay! I removed all the seeds from the chili, but the aftertaste is pleasantly spicy. I also began to pinch the tongue slightly, as it should be when fermenting. The process is underway and the weather helps - it's warmer!

Nothing, the taste will settle down, so it will not punch.

She began to ferment, the smell softened.

[Jeanne44]

Jeanne44, I also removed in this batch, so I can eat with spoons. I even think that next. since I will do two options - with and without seeds. Exocat, then everything is going right. It is generally difficult to spoil it. The only question is acidity and severity, but it depends on the raw materials.
Good luck, you girls!

[Rada-dms]

Rada-dms, Olga, today we tried adjika. Thank you so much, really liked it! It's great that such a tasty and healthy dish can be stored for a long time (unlike a gorlodder according to my recipe)!

[Jeanne44]

Jeanne44, Zhannochka! Bright, beautiful, healthy, without any vinegar! Super! Glad you liked it, and even tasting with my favorite wings! Thanks for the bright report!

We eat adjika every day. As the flu season begins, and I thought, after all, good prevention is obtained! Garlic and horseradish are antiviral, pepper is a source of vitamin C, natural fermentation gives the presence of lactic acid bacteria. And no vinegar!
Now my taste has completely harmonized - it has become softer, sweets have been added, and even the acid has faded into the background. Doesn't wander. Stands in the refrigerator under regular lids.

Agree! It's like that! It's a pity, it ends quickly (I reduced the amount of ingredients 5 times - nowhere to store!).