MariV
Yes, yes and yes!
Natusichka
LiudmiLka, Tell me, is the weight of products in pure form - peeled or gross?
Joy
Girls, tell me, but if you don't take gogoshary, but take ordinary bell peppers, everything will be wrong?
MariV
Everything will be what you need - with the usual sweet pepper, not even red. And where to get so many gogoshars?
Here all the relish is in the method of preparation - in fermentation.
Natusichka
Quote: Natusichka

LiudmiLka, Tell me, is the weight of products in pure form - peeled or gross?

Ouch! Please answer, well, at least someone, I want to do it today!
Joy
Thank you, MariV.
Olima
Quote: Natusichka

Ouch! Please answer, well, at least someone, I want to do it today!

Natusichka, I took the weight of the products in their pure form. Only with bitter peppers. I put not 300 grams, but 120-150 grams, but this is for my taste, and you try, maybe 300 grams will not be enough for you
MariV
Quote: Natusichka

Ouch! Please answer, well, at least someone, I want to do it today!
Do it! What's the problem?
matroskin_kot
Tomorrow I want to start a "demobilization chord", wind adjiki before leaving ... But I don't remember how many portions I did? ... I'll make a double one ... Maybe they'll put it in the refrigerator ... Otherwise, everything seems to me a little ...
Natusichka
Did it, put it in the room ... I'm waiting ... Did I understand correctly that you need to stir it periodically? I put half a portion of hot pepper, tasted bitter !!! I hope it will turn a little over-oxidized and not so bitter! Although it is to the taste of her husband!
MariV
It, like yeast dough or sourdough, needs to be upset on time!
LiudmiLka
Quote: Natusichka

LiudmiLka, Tell me, is the weight of products in pure form - peeled or gross?

I was leaving and therefore only now saw the question. Natusichka, I really hope that everything worked out for you. Pure weight of products, only a small nuance - hot pepper with seeds.
Olima
Quote: LiudmiLka

only a small nuance - hot pepper with seeds.

Whoa, and what was I then tormented, cleaning these seeds ???
I will not clean them next year
Yesterday I poured one more portion into the banks and the husband took it to the basement in the garage. I don't know how she will stand there.
LiudmiLka
And I wrote earlier in this thread about the bitter pepper, which is needed with seeds. By the way, I made a portion today. I ground everything in a food processor with a metal knife. Very quickly and much less time than a meat grinder I think that most people do this.
MariV
Yeah, and then grind with a blender!
LiudmiLka
Well, with a blender, it will turn out 2 times longer. The knife grinds more strongly, and also whips slightly.
Lyi
Girls, I'm reporting on the experiment with seaming.
Almost all the jars were torn off the lids, but when I, stirring the contents with a spoon, closed the same jar with a nylon lid, everything continues to stand as it should be. Nothing affected the taste of adjika, it is still delicious.
So do not waste metal lids, close everything with nylon lids and you will be happy in life.
LiudmiLka
This recipe is NOT for lid seaming.
Lyi
Quote: LiudmiLka

This recipe is NOT for lid seaming.
I know, but I wanted to try. I was afraid that in our heat the nylon caps would not hold anything, and I was afraid of mice, rats, that they would suddenly run.
Result, the experiment was unsuccessful.
LiudmiLka
Girls, since I can't edit anything on page 1, I'll repeat:

1.the weight of vegetables is already indicated in a pure, i.e., peeled form;
2. sweet peppers or gogoshary must be peeled from seeds;
3. Do NOT peel seeds from hot pepper;
4. salt to taste - try adjika from time to time;
5. fermentation time depends on the ambient temperature (if it is hot, then 3-4 days, and in cold weather - a week may even be required);
6. DO NOT store unfavorable adjika (in this case, it will tend to get out of the containers);
7. Store NOT hermetically sealed or in the refrigerator, or in the basement, or on the balcony when temperatures are above zero.


Convenient to store in champagne bottles, wine on the refrigerator door. Use the more liquid part from the bottom of the bottle for pickling.
March
LiudmiLka Thank you!!!! I just made 1/5 of the serving (how many ingredients were in the house). How delicious it is! How not to eat it before it is fermented! And how easy it is to do! I love these recipes. Where did I look before ?! I'll probably go one more time (another, third ...) I'll try ... And you -
matroskin_kot
Yeah, I'm already here, in Magadan - zaadzhichil everyone. Girls, at work, thank you to the author !!!
nut
Virgo, today in the cellar I looked at adjika - it is all in bubbles - so everyone has it or I have to throw it out
MariV
Ira, which lid is closed? If p / e - try to open, taste, stir, maybe add salt.
I, as I read your message, climbed into my cellar with a thermometer - mine is under a polyethylene cover; on the street +10, in the cellar +12. I didn't notice any suspicious movement.
But I have already parted with two jars of cucumbers - according to recipes from the forum, I closed it. But no offense - it's her own fault!
nut
Thank you MariV tomorrow I'll go and look again. What recipe did you use for the cucumbers? My salty ones are fine with me, the dregs have settled, the brine is transparent
MariV
Not your way!
I will not write so as not to offend anyone!
According to my recipes, my cucumbers are great! But it is interesting and new to try.
In a lean year, I buy imported ones on the market - these are often problems, apparently overfed with nitrates.
I've made a lutenitsa - a great recipe! A gorgeous replacement for ketchup!
If the Internet does not disappear again, I will write in the appropriate topic!
Lenusya
LiudmiLka, I am grateful for adjika, I did it 2 times. Used a blender. True, I cleaned the seeds out of hot peppers, I missed that they could be left, which is probably why it was not too sharp. To be honest, I added everything by eye, without weighing it.
For some reason, in fermented adjika, I have liquid on top and there is very little of it. Stands in the refrigerator, under nylon lids, does not bubble.
Adjika without cooking, pickled
Just in case, she left a place in the jars, I thought that she would ferment in the refrigerator, but nothing happened to her in a month.
nika77
LiudmiLka, and I am with my gratitude !!!! cooked it, it costs me a week to ferment - in today's weather it seems to me that everything will not "finish it out." But today my husband and I took a sample - very tasty !!!! the only thing - sourness should be present or have I already "fermented" my adjichka?
Joy
I also made this adjika. It is worth a week and, in my opinion, is not going to wander. But just so calmly, we still do not let her stand - we eat a lot with what. Really like.
Thank you very much, LiudmiLka... I'll bring the photo when I pour the adjika into the jars. - If there is anything left to pour.
LiudmiLka
nika77, sourness, even very sourness, must be there.

Joy, and at what temperature do you have it? It is strange that he does not wander at all. When I did it for the first time and, out of inexperience, put it in the refrigerator, which was not wounded, it “played” in the cold.
Joy
She is in my kitchen - there is no lower than 22 * ​​C.
To be honest, I am not at all upset by the fact that adjika is not fermented - the main thing is the taste. And how much use it is. We are not afraid of flu and colds - continuous prevention.
nut
Virgins, I brought my adjika from the basement - seemingly normal, without signs of fermentation (I wrote about fermentation earlier, so I confused it with another adjika, which is with horseradish), well, yesterday I ate it for dinner, smeared it on bread , but mine did not eat, she said sour and I ran to the toilet almost all night. So I can't understand - everyone eats it and no one has ever said about the consequences, but mine warned me - "look, then it will be shitty, because adjika is sour", but after all, it should be sour, or why should I I can't catch up
Joy
Irin, I did not have such consequences, but my adjika did not ferment at all, and there is no sour taste.
nut
Marina, thanks So I'll throw it out - there will be no one else
Joy
Irin, wait, throw it away, the girls wrote that there should be a sour taste. Maybe it wasn't she who kept you awake.
LiudmiLka
nut, such a strange effect - for the first time I hear about it. It just has to be sour taste - this time. And be sure to VERIFY (in your climate, for sure, at least a week in the warmth) - these are two. And it is stored for a very long time, for years, not even in the refrigerator, so throwing it away is a crime, it is better to give it to someone else or use it for pickling, for acidifying soups.
Joy
I just went to see my adjika - and she wandered dear. A thick mass rose from above. I stirred it, then ate a spoon - it clearly became vigorous from yesterday, but the sourness is faintly noticeable.
MariV
Quote: nut

I ran to the toilet almost all night.
In general, if there is even the slightest doubt - fuck it!
Or there may be a seasonal exacerbation of chronic diseases, and adjika provoked.
But it's better not to risk our own health - we got it from the half-starved past - to digest, remove the mold - well, fig!
LiudmiLka
I don’t know, but it always seemed to me that mold could not appear where so much garlic and hot pepper could not appear. But I can only judge by my own experience. I wonder how my neighbor is okay with this adjika for 3 years of storage on the balcony? And I didn't spy on this recipe on some forum, but I myself have been doing it for 20 years. After all, this is a FOLK recipe, not a newfangled something.
LiudmiLka
Quote: nut

and mine also warned me - "look, and then it will be shitty, more adjika is sour", but it should be sour, or I don't catch up with something

More about the sourness. All pickled vegetables and mushrooms have a sour taste, and adjika is also sour. She has a sour taste not because it is sour and spoiled, but because of fermentation processes.
MariV
Quote: LiudmiLka

I don’t know, but it always seemed to me that mold could not appear where so much garlic and hot pepper could not appear. But I can only judge by my own experience. I wonder how my neighbor is okay with this adjika for 3 years of storage on the balcony? And I didn't spy on this recipe on some forum, but I myself have been doing it for 20 years. After all, this is a FOLK recipe, not a newfangled something.
Well, why are you making excuses?
Some have succeeded, some have not. This does not mean anything.
Garlic and hot peppers can also rot and mold. Bitter taste and phytoncides do not protect against mold fungi.
nut
Girls, my dear, no need to quarrel and debate on this topic Well, it has not grown together with me, well, okay - these are little things in life, adzhika is really tasty, but apparently not for my gut I'm you
nika77
nut, my husband told you to tell - DO NOT THROW OUT !!!! we'd better come for it)))) because it really should be sour, why translate such a good product !!!! This is a CRIME !!! We really liked this adjichka.
Lenusya
My friend was afraid to eat with sourness (she decided that she had stood in the heat of adjika), added sugar, hops-suneli, boiled. It turned out very tasty.
To be honest, I am also visited by a question. Will the fermented adjika stand in the refrigerator at least until the New Year, will it not turn sour or moldy?
MariV
Especially for Ira (nut).
My husband asked him to collect a jar for him - to treat colleagues at work.
Today I went to the cellar to collect from a 3-liter can.
Well, I poured it into a tall narrow jar, closed the lid and decided to wash the jar with hot water.
How excited she was at me - she was bubbling, she strove to jump out of the can!
I tried - yes, the taste of real pickled vegetables - well, like tomatoes!
She opened the lid, stirred it and left it alone - well, literally for half an hour. I calmed down, I quickly screwed it up with a lid, and into the refrigerator.
Today I have a spoon for lunch - I am also an ulcer with experience.
I’ll experience it myself, before my husband treats his partners!
nut
MariV I am waiting for the results of the experiment if you eat today - the result is likely tomorrow
BlackHairedGirl
I also made a tomato for 3 kg yesterday. I will wait when it wanders. It smells very good. Salt put 1 tbsp. l. for every kg of tomato.
LiudmiLka
I have a question - is there anything else I've added to hell? There is no horseradish according to the recipe, but I really wanted to, I can't imagine adjika without horseradish.
LiudmiLka
BlackHairedGirl, in my opinion, Chuchelka gave a recipe for adzhika with horseradish, but where is the hell for this one? I mean, so that the eyes do not pry out on the forehead Then you can try to almost remove the hot hot pepper. I do not know how it will affect the color and how it will be stored. And yet, garlic also gives pungency, but it is undesirable to greatly reduce its quantity, since it is very important for long-term storage, especially if it is not done in the refrigerator.

Girls, about SUCH acute ingredients, plus also in a fermented form, it is clear that there will be contraindications in a huge number of cases (not only gastrointestinal diseases, but also kidney diseases, for example). In case of CVS diseases and thrombosis, this is, on the contrary, an aid in treatment. This is also the prevention of oncological diseases. When we bake cakes, we also know that they cannot be used with diabetes or obesity.

nut, we yesterday with our old neighbor, from whom I learned this recipe, talked about this for a long time. She has been doing it for more than 30 years (by the way, she is a certified food technologist with honors and many years of experience in her specialty). Asserts that mold (this is for MariV) there can never appear, unless, of course, everything is done as in the recipe. And she and her family never had any disorders because of this adjika. Irina, what quality are your tomatoes or peppers? Have you bought or your own? Can't they be naughty?

nut
LiudmiLKa everything is in order with the food, I bought from one seller all summer and now I take it from him, peppers and tomatoes Krasnodar cream we eat them normally tomorrow I will take another jar from the cellar and on Saturday (unless we go anywhere) we also eat there the diagnosis will be made accurately
BlackHairedGirl
LiudmiLKa I have a question - and if the salt is not added, can it sour, like nut? How much salt should you put? I pour brine into pickled tomatoes, so I know for sure that 2 tbsp. l. per liter of water. And never any punctures. And here? Maybe there should be such a calculation too? And then we all have different measurements, for someone it is normal for salt, but someone prefers not very salty ... I've put 1 tbsp of tomato on 1 kg of tomato. l. salt, and I'm fine with salt, what if I need more salt? I'm afraid it won't turn sour either.

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