LiudmiLka
Here salt can not be reported. Mine, for example, like not salted. In this adjika, garlic is the main preservative.
And it does not deteriorate if everything is done according to the recipe. Again, I had the experience (experimental) of storing it for 3 years on the refrigerator door. And the neighbor's is also 3 years old, but already standing on the balcony and doing nothing to her. But we still have Moldova, with the corresponding temperatures. She has it in her locker, but her side is north.
Lenusya
I specially left 2 half-liter jars of adjika for the spring.
I confirm, nothing happened to her for half a year !!!!! Appearance and taste have not changed at all !!!
I will definitely do it next year!
LiudmiLka thanks again for the recipe !!!
LiudmiLka
Lenusya, good health. I'm very glad that you appreciated her. She will not change until next spring
matroskin_kot
Lyudmilka, and I cooked borschik today ... And I remembered with a kind word, it must have coincided with Lenuska's letters. Thank you! To her fasting son, ajichka soooo mentally lay down in the borschik.

Lyudmilka, and a master class in Moldovan cuisine ... all of a sudden ... patchints, twirls ..
MariV
I didn't leave adjika on purpose - I accidentally left it in the refrigerator - both at home and in the village. Nothing happened to her.
In general, this recipe is a leader, I would give him a medal!
LiudmiLka
MariV, matroskin_kot, thank you for warm words

Girls, there is neither time nor opportunity to expose recipes WITH A PHOTO, so again (I already threw a link to cooking) I would advise you to go to Anisoara-Angela:

She has both master classes and excellent photos - lately she has just excellent photos. There is a lot of everything in its vast themes and a lot of original, folk, which you will not find in other places.
Here are the pillars (vertura) on kefir:
🔗
I did all the kinds that she gave and the girls from Siberia are great at them.

Here's from a stretch (filo) test:
🔗
Master class on filo placinas (extract):
🔗 master class on parade ground from fil (exhaust)

I constantly make pies and twirls according to this recipe:
🔗
I knead the dough in a bread maker, and then I pull out something like this: 🔗
only I grease each slightly rolled circle with vegetable oil. And I make vertices from three such layers.

Angela (Anisoara) loves puff pastry very much, she also has a master class on making such pies, but there is solid margarine and it is not very clearly written (if you want, I can chew it, but later, because this takes time). I replace margarine with butter.
🔗
This is her master class on them, but I will write in detail how to do it, if necessary, because you can explain everything more clearly and you will see how simple and tasty it is. Then I'll just make a separate post on puff.

In general, there are many worthwhile recipes that you will not see anywhere (bagels on pork fat (several types), yeast dough), meat rolls, seaming, in short, start and finish
matroskin_kot
Lyudmilka, I'm on that forum "graze" too, but Angela does not explain too clearly, if there is time, then, of course, photos and explanations will help a lot
LiudmiLka
matroskin_kot, I will write clarifications on flaky later, but no photo. She also has a photo in the master class, there are enough of them - there the most important thing in simple words and clearly explain

Today I marinated the legs with adjika for an hour and then fried them in a grill pan. Juicy and, most importantly, quickly, because there was no need to tinker with the marinade, you just need to add salt, and the rest is all there
GenyaF
Lyudmilka! I took their word for it and had so much of this adjika that besides it, only one can of milk would fit into the large refrigerator. Now there are five jars left.We don't eat it only with milk porridge. And in borscht, and as a marinade and everywhere I add it. Such delicious food! Thank you very much for the recipe from me and especially from my spouse! We will make your adjichka again and again!
LiudmiLka
Girls, my daughter and I have dinner according to certain rules. For example, low-fat cottage cheese. You can add either vegetables or fruits there. So, my daughter's favorite vegetable option is with this adjika (about half a cup at a time)
BlackHairedGirl
And I came to thank. I have it in a large enamel pot on the balcony, all winter. And nothing is done to her. There is still a little of her truth ... In Lent she goes to almost all dishes And not in Lent either. Thank you very much (y) we will do more !!!
lenok2_zp
and I'll say thank you, there are still 5 liters left, Delicious thing, I can't write beautifully, I filled the junior Klava, I write with virtual
LiudmiLka
Girls, an explanation on puff pillars was placed here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166763.0
iiirrraaa
it's time to "play" with adjika.
Your recipe is the best for me !!!!!!!!! Thanks a thousand more times for him!

(but I won't repeat last year's mistake. What was it? I gave 2 (TWO) portions of adjika to my mother-in-law for safekeeping (she doesn't like spicy sour). In the end, a half-liter jar returned to me (((
francevna
Good afternoon to all members of the forum!
I have the following question. Tomatoes are passed through a meat grinder. And if they are passed through an auger juicer? The skin and seeds are removed. I have already prepared everything
for adjika, and then began to doubt. Tell me please!

LiudmiLka, thanks for the recipe.
Svetta
I just saw this recipe, but I want adzhika! No time to read 11 pages, sorry, tell the knowledgeable. I do not have the opportunity to store all the adjika in the refrigerator, and there is frost on the loggia in winter. How to store it in my case? Maybe you shouldn't bother, make 1-2 jars?
I really hope for answers. Thank you!
francevna
I didn't get an answer. I put the tomatoes through the juicer, so there is no peel, but the small tomato seeds remain. It turned out 8 liters. I put coarse salt 400g, and now
I'm worried, isn't it a lot? I will answer after fermenting adjika. Weight was made exactly according to the recipe.
iiirrraaa
Quote: francevna

I didn't get an answer.

You answered your own question

Someone turns on a meat grinder, someone in a combine, a blender. In general, who is comfortable with what ...
iiirrraaa
Quote: svetta

I just saw this recipe, but I want adzhika! No time to read 11 pages, sorry, tell the knowledgeable. I do not have the opportunity to store all the adjika in the refrigerator, and there is frost on the loggia in winter. How to store it in my case? Maybe you shouldn't bother, make 1-2 jars?
I really hope for answers. Thank you!

I, since the beginning of August, make half a portion for "current" consumption. I store it in the refrigerator. In October, I harvest approx. two portions. I store some of them on the loggia until frost, some in the refrigerator. It is very convenient, as the author of the recipe wrote, to pour it into champagne bottles (or others) and put the refrigerator doors on the shelf until spring.
Svetta
Quote: iiirrraaa

I, since the beginning of August, make half a portion for "current" consumption. I store it in the refrigerator. In October, I harvest approx. two portions. I keep some of them on the loggia until frost, some in the refrigerator. It is very convenient, as the author of the recipe wrote, to pour it into champagne bottles (or others) and put the refrigerator doors on the shelf until spring.
Thank you! I will do so as you advise.
lenok2_zp
I kept them on the loggia in plastic milk bottles, they were slightly warped from the frost, but did not affect the taste, only yesterday I used the last year's last one for the marinade of kebabs, I will make a new one at the end
Svetta
Quote: lenok2_zp

I kept them on the loggia in plastic milk bottles, they were slightly warped from the frost, but did not affect the taste, only yesterday I used the last year's last year for the marinade of kebabs, I will make a new one at the vyhi
Thank you for your answer! So, he is not afraid of frost, you say ... We must now look for milk bottles, I don’t buy them somehow ...
strawberry
Quote: lenok2_zp

I kept them on the loggia in plastic milk bottles, they were slightly warped from the frost, but did not affect the taste, only yesterday I used the last year's last one for the marinade of kebabs, I will make a new one at the end
I did it last year, I liked it, but after a few months I fermented. I had to throw it away. Apparently she did something wrong. I kept it in the refrigerator.
lenok2_zp
I just have a small child, so milk bottles are enough
lenok2_zp
... Apparently she did something wrong. I kept it in the refrigerator. Hysterical girl
You haven't finished it well, apparently. The foam will come off and a little more, I don't know how to determine this a little
strawberry
Quote: lenok2_zp

You haven't finished it well, apparently. The foam will come off and a little more, I don't know how to determine this a little
Probably, but I also don't know how to define it. It's a pity ...
francevna
Adjika did it twice. The first time I put 400g of salt on 10 liters, it turned out to be a lot. I played for 4 days, I got a very beautiful red saturated color. But the bitter pepper was not bad.
I decided to do it again, but put the salt on 10 liters 250g. When the adjika fermented, it seethed, I had to divide it into 2 containers. The taste is excellent, but you need to give a little more salt. But here is vigorous pepper and garlic to match it. It turned out adjika "pluck out your eye". I decided to mix these 2 adjika, and even whisk in a stationary blender. The taste is a little salty.
What we have in terms of salt is 400 + 250 = 650g. 32 grams per liter comes out. I think that it will taste good if you put 28g per liter of adjika.

Another option. Pass boiled carrots through a meat grinder or beat in a blender and add to adjika and use immediately. I think it will stand for 10 days in the refrigerator. And the salt won't feel that way.
francevna
I nourished the adjika with all my heart, that's enough for everyone. It seems like the fermentation process is over. There were a few cool days. I already poured it into the jars, and then the heat came again. And everything began to wander. I had to bring to a boil and roll up in sterile jars. Today I compared the taste of sauerkraut adjika and freshly cooked adjika. Kvashenn ah much tastier, it is a pity that there are few vitamins, but TASTY!
MariV
I did it that year - I stood normally until winter; this year I put it on again - the main thing, in my opinion, is to give it the right fermentation!
Mark's mom
Lyudmila, tell me, it's worth 5 days, no longer wandering, but there was no active fermentation, the house is cool. Already pouring into cans or still wait?
LiudmiLka
If it's cool, it means she hasn't fermented yet. It will come out of the cans. It should bubble well, and you need to stir it periodically at this time.
Mark's mom
On the 3rd day, she bubbled up and that's it, now she tried it, there is sourness, I'm afraid to spoil it, since the thing is delicious
LiudmiLka
Then pour into containers, but do not top up, that is, leave more space on top in case it ferments in the refrigerator or basement.
Mark's mom
Thank you, I will, otherwise I was already worried
Spectra
For several years I have been reading your forum, using recipes, but somehow I was not honored to write before.
Remember, someone wrote about the banging (sorry) in the fermentation process. I think I figured out the reason - it's a tightly closed lid.
I did one and a half norms, it turned out about 12 liters. 4 of them stand in two three-liter pots, the lids of which have many holes for draining the water. And another 8 liters in a large enameled tank, the lid of which I unknowingly closed tightly. It was from the tank that it stank when the lid was opened. Probably gases released during fermentation have accumulated.
I don’t know what to do now? really throw out 8 liters?
Mark's mom
Lyudmila, thanks for the recipe and help! She poured it into the jars, left a gap in case the adjika was playful. In parallel, the question arose, adjika seemed less spicy than at the beginning, is it possible to add more pepper now, or will it stand and the spiciness will manifest itself?
LiudmiLka
No, the sharpness will not appear. It is even possible that it will be a little sour.So, do according to the taste of those who will consume it. Well, how health allows
Mark's mom
So, let's pepper! Thanks for the yummy
Oladushka
I have done adjika twice already. Super!!! My kitchen is small and the oven is often turned on, so the adjika begins to ferment after a couple of hours and on the third day is already ready, in general, everything is as described above. When I did the second time, there were many orders and I did not have time to pour them into cans and take them to the cellar - it seems to me that the adjika began to plump, out of fright, I put it on the stove and boiled it over. Do you think it was possible not to boil?
LiudmiLka
It cannot be boiled. You just killed her. There is nothing useful in her, unfortunately.
mylik.sv
Lyudmila, hello! Thank you very much for sharing your wonderful recipe with us! I have a question - adjika has been with me for 7 days, our weather is cool and there was no active fermentation at all. For a couple of days she stood calmly, then she got up with a hat with cracks, I stirred constantly. Then she seemed to have calmed down, but when I interfered with her, she clearly still wanders. I'm afraid to bottle it, because it wanders! Or my adjika has already turned sour, after all, it's already been a week! It tastes a little sour, but maybe that's how it should be? Help with advice, please, I'm at a loss
LiudmiLka
mylik.sv, if still fermenting with stirring, then do not pour. When it stops, only then pour into containers and - in a cool place. And if you really want it in the cold, then do not top up, and when it continues to ferment in the refrigerator, it will not come out and stain everything around
mylik.sv
Oh thank you for your quick reply! I was already all worn out from the experiences, then I try - sour, everything, I think, has stopped! I run around with bottles - pour and hide in the cold, and then I'm afraid that it's too early, I haven't done good. I'll wait until tomorrow .. I promised my little sister a super tasty and healthy adjichka, so I don't want to disgrace myself! And how to understand that it has not turned sour in 7 days? My taste is sour now. Previously, it was kind of sharper and more fragrant, although maybe it only seems to me like that .. In general, I'm still in a misunderstanding .. Now, if the computer could convey the taste of dishes, I could compare it with your adjika
LiudmiLka
Pickled vegetables always taste sour I wrote earlier in this thread that it can stand for 3 years and, by the way, not only in the refrigerator, but also at a higher temperature. All possible experiments my neighbor and me with this adjika have already carried out
Olga-a
Quote: LiudmiLka

And unfermented according to this recipe cannot be refrigerated. When fermented, then only.
I never let it roam, but I immediately put it in the refrigerator, and I have it there for a year and a half, fresh, as soon as it is twisted ... since last year, half a three-liter jar is still standing.
innaell
And I am with this question.
I made a small portion of adjika to try. For three days I had it fermented, I even had time to try it and stew the meat with it. It turned out quite tasty. And then I started spinning and forgot about it for two days, and when I rushed, everything was already covered with white mold. Well, I think, probably, I overexposed it in a warm kitchen. I was glad that I didn’t make a full portion, and I threw everything away.
I made the second portion. I kept it in the kitchen for three days, it seemed like everything fermented. I packaged half of it in jars, took the leftovers in a saucepan to the summer kitchen (it doesn't heat there, the temperature is like outside, 10 degrees Celsius from force). The next day I looked in - at the edges it began to grow moldy again ((
It is, of course, when pickling it seems to be a frequent occurrence. But still, you can at least rinse the tomato cucumbers later. How about? Or did something clearly go wrong? It seems that I reread the whole topic, no one had such problems. Maybe I got garlic or hot peppers that were weak? And now what to do with this adjika?
Moskvichk @
I didn't have any mold ....
LiudmiLka
Quote: innaell

And I am with this question.
I made a small portion of adjika to try. For three days I had it fermented, I even had time to try it and stew the meat with it. It turned out quite tasty.And then I started spinning and forgot about it for two days, and when I rushed, everything was already covered with white mold. Well, I think, probably, I overexposed it in a warm kitchen. I was glad that I didn’t make a full portion, and I threw everything away.
I made the second portion. I kept it in the kitchen for three days, it seemed like everything fermented. I packaged half of it in jars, took the leftovers in a saucepan to the summer kitchen (it’s not heated there, the temperature is like outside, about 10 degrees from force). The next day I looked in - at the edges it began to grow moldy again ((
It is, of course, when pickling it seems to be a frequent occurrence. But still, you can at least rinse the tomato cucumbers later. How about? Or did something clearly go wrong? It seems that I reread the whole topic, no one had such problems. Maybe I got garlic or hot peppers that were weak? And now what to do with this adjika?
This is the first time I hear about such a problem, because, as I already wrote in this topic, we experimented a lot with its storage - it can withstand at least 3 years, even in relatively warm places. This means that there was no garlic, no pepper in the required quantities, no salt. Maybe some products are not the same, such as something processed? In general, I don't know what to say here
innaell
Yes, everything seems to be in proportion
Vegetables, however, purchased. Maybe there really is something wrong with them. Eh ...
I tasted it - it seems normal, like ordinary pickled tomatoes, only sharper. In general, when I found out that white dots appeared, I collected and threw away, and the rest was packed in banks and lowered into the cellar. On kraynyak will be as a semi-finished product for gravy and borscht.
LiudmiLka
Pickle banal chicken legs in it. I invented a "recipe": first, marinate them in this adjika overnight, then add kefir, salt and pepper an hour before the fire and then on the grill on plum wood. The result is such a taste and aroma that any restaurant will envy. True, the legs of a good proven company and chilled

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