Fermented tea made from leaves of garden and wild plants (master class)

Well, the oven again ... look Lyudmila, I'll come and rent a stove from you ... along with a souffle

look Lyudmila, I will come

Anyuta, I don’t know how to lure you anymore. Come too. I’ll cook something for you. And I'll give the stove, what can I do with you! And the Russian herself will learn how to fire ...

I myself want to come, but I still can't get it. I’ll go straight to my homework and sores. Still get tired of driving out

Still get tired of driving out

Oh-oh-oh, scared ... Eh, I would rather ...

All girls, it’s the first hour already, I’m bainki ... Good night everyone

good night, Anyuta!

Well, while I was sleeping, they wrote everything interesting and tasty! Well, aren't we good fellows? Galyun, until what time do you work, when should I go to the sausage? And I probably will never do this, although my husband is already pushing. She explained that we don't have a womb, he suggested making it in celoffan. Again the "advantages" of our remote city. Yesterday my dog ​​got sick, got cold, I was babysitting with him, well, a pure child follows me with a tail, whining, such sad little eyes. And the day before yesterday my head was torn off, I was already sick to the point of nausea, only left in the evening. But I always reread everything, only I didn't have the strength to write. I went to study new recipes, and soufflé, and sourdough.
Oh, girls, and my hyacinths began to bloom!

[Lenochka]

Here I am the same Lenochka, read read, but no answer
Good morning everyone

Good morning everybody . They cooked all night again. Well done, well done. And until I can master the sour cream and yogurt, I won't even look at the sausage.

Eh, but I like blue cheeses

And I just love it. We began to appear Dor Blue production Germany Bavaria. Price from 1240 to 1540 per kg. The freshest. Before the sanctions, it was possible to run into not quite fresh and sellers said that you want mold. But one must distinguish between the noble mold of a fresh product and the disgusting taste of a spoiled one. And here I bought it 3 times already, the taste is great! But of course not for everybody, because not everyone loves cilantro.

The first time I made yoghurt in Shteba, in cans I fermented it with Beef yoghurt. Everything worked out. Now the next step is fermented baked milk and sour cream.

I also ran through the milk in the morning. I put the yoghurts in the Moulinex yogurt maker, I have already removed them from the refrigerator. I took off the sour cream from the battery (beauty), and I look at the dough, and my hands are itching to do it. A sweetheart stands by the battery and puffs ...

Lenochka, Irisha, Natasha, Anyuta, what early birds you are! Not light, not dawn, and you already wish good morning to everyone. And good morning to you, girls!

Yesterday my dog ​​got sick, got cold, nursed him

Lenochka, give your dog the most delicious bone, he will recover. And she herself is not depressed.

Oh, girls, and my hyacinths began to bloom!

Nothing! Where are the hyacinths? Under the snow, or what? Or are they your rooms?

But of course not for everybody, because not everyone loves cilantro.

Irisha, and I love cilantro - my favorite herb. Also dill. But she never made friends with mold. Well, taste and color ....

Good morning! Everything here, on the spot, worked yesterday, not before the Internet, the manuscript is urgent.
Hops are good! In the summer I will cut off mine, it is near the barn, the shower and toilet twists up to the sky. And the cones ripen.
The bread is running out, now the leaven is waking up, and in the evening I will put a long wheat one on grade 1 and CZ again.
On bifidumbacterin, you first need to make the starter itself, and then add it to the milk. The leaven is stored in the refrigerator for a week, then a new one must be made. I have never tried it myself, but the technology is clear.

Good morning! Everything here, on the spot, worked yesterday, not before the Internet, the manuscript is urgent.

Veronica, hello! You are our writer ...

On bifidumbacterin, you first need to make the starter itself, and then add it to the milk. The leaven is stored in the refrigerator for a week, then a new one must be made. I have never tried it myself, but the technology is clear.

Well, yes, first we prepare the mother's starter culture, and then from it - yogurt. I have a mother starter culture and it is stored longer in a sterile jar in the coldest place of the refrigerator (about a month). Nothing is done to her.

The leaven is stored in the refrigerator for a week, then a new one must be made.

I make a new mother's starter culture not from a pharmacy bottle, but from the first mother's starter culture. And so 3 - 4 times (sometimes more). One bottle, it turns out, is enough for several months.

People, I say, have never done it themselves from BB, but as they wrote, they should do it. But you never know what someone is supposed to ... We all have been doing everything better for a long time, more economically and everything turns out great! And if you follow the rules and instructions, life will not be so interesting!

And if you follow the rules and instructions, life will not be so interesting!

Oh, don't say ...

Girls who have already voted almost 150 ...

We need to reset the voting ballot ...

[Loksa]

Loksa, Oksana, how is your sour cream? after 6 o'clock, I had it thick, the hole from the spoon remained

[paramed1]

paramed1, lappl1, I am a terrible intruder, although I consider myself a conservative person! I also believe in - MIRACLES

Sour cream is very good, sweet, a slice of bread with sour cream and went to the street!

I also believe in MIRACLES

We hold on to miracles. I also believe. I don’t even believe, but I know that they exist ... Helen-Kubanochka we have a specialist in this matter. She does wonders not only to herself, but to the entire forum (in the topic "Explain the inexplicable").

Sour cream is very good, sweet, a slice of bread with sour cream and went to the street!

after 6 o'clock, I had it thick, the hole from the spoon remained

Tease again? My husband hasn’t been in town yet, he hasn’t bought cream. I'm going to choke so saliva soon ...

I poured a piece of bread with sour cream and went to the street!

I went to the "street" then - I was leaving the snow in the greenhouse ... It's warm today, albeit cloudy.

dogs got sick

Helen, health to your dog. They feel so sorry for them, they can't say what they want, what hurts them.

Not light, not dawn, and you already wish good morning to everyone.

Also to work.

I have work in the morning, as soon as their lordship's youngest asks for the street, maybe at 6 or 7, then breakfast for one, second, third. But I always get up early, for some reason I like to redo everything in the morning. Today we have a little sun glimpsed, not for long, but it's so cloudy, it's snowing, it feels like it's always snowing.

[elena kadiewa]

elena kadiewa, and what did we want to portray here
Pet the youngest for me.

I wanted to insert my hyacinths, I forgot how, and now the three of us went for a walk. Veronica, stick where you explained to me, for me, that is, for the fool.

Good afternoon everyone!
Today I put a 5 liter pot of vitamin chimcha on the leaven. While she was spinning the marinade, I tasted it, sniffed: it burns in my mouth, itching in my nose, it seems that microbes are dying en masse.

Girls, how do you like chimcha, or more and more for sauerkraut? )))

[elena kadiewa]

elena kadiewa, Lenusechka, copy the link from your downloaded photo here into the text and voila!
Tricia, Nastya, so I would only know what chimcha is

Lena, go to the top of the page. In the right corner there is a Reply button. You press. A page opens with a proposal to insert the author's photo into the message. Insert photo button. You press. Options are offered where to take a photo. Choose the one you want, open the folder, click on the file you want. Everything goes back to the start page with the offer. You confirm your desire to insert a photo. Now there are links to your photo below. There is for computers, there is for tablets. You copy the one you need, paste it into the message field.

[Galya]

Galya, well, my! Do you like spicy things at all or what? And what about Korean food in the best sense of the word?
Chimcha or kimchi, kim-chi is Peking cabbage fermented in a special way. Often this is sold by Koreans in their departments in the markets. And I make it according to my homemade Far Eastern recipe. And the fast salting algorithm was looked at by Tim Lenochka in this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398102.0

I, too, have already tried sour cream, vusnaayayaya. I made from 10% cream, it turned out just for my taste. It’s the best for us with children. Now I want to make from 15% -20%, my husband loves fatter.
I looked into the dough after adding rye flour, she played like that, got up, turned around ... like the beauty of the accordion's fur ...

Nastya, are you making chimchu using a quick recipe from our website? I've been licking my lips for a long time ... But I'm afraid that I'll have to eat alone, that's why I'm slowing down. Once I even bought hot pepper, but ...

I don't know what chimcha is, but I copied the recipe. For all the products that are included, I love everything, everything is mine. There will be time, I will try.

Girls, chimcha is delicious ... and very spicy. Koreans do not eat spicy foods. But you can adjust the severity yourself. At the bazaars in Alma-Ata, Koreans sold 2 types of chimchi - spicy and one that everyone can eat. Lena Tim has a great recipe. Prepare who has not tried it yet.

[Veronica]

Veronica, yes now I am making chimcha according to Lena Tim's express recipe and gave a reference to this particular recipe. Sometimes I make changes to the dressing (I add tangerine, an apple, instead of fresh - pickled ginger, sometimes even onions, I increase the amount of garlic, I take not super hot pepper, but a weak one, but I compensate for the pungency of the pungency of garlic and ginger, I add green onions, sliced ​​with radishes etc.).

But I'm afraid that I will have to eat alone

Yes, chimcha smells very specific. But to taste - a fairy tale. Well, this is for me, born in the far east. But truth be told, I don't know a single person who doesn't actively like chimcha.
And during the period of vitamin deficiency and active viruses, I generally do it. Garlic, ginger, pepper are very helpful in fighting colds. And Chinese cabbage itself is an irreplaceable vegetable / source of fiber in our diet. If it weren't for her, I can't imagine how I would shove vegetables into my husband, and so at least 1/3 of the volume of a one-time meal is chimcha (Unfortunately, this only takes place in the evening or on weekends, you can't take this to work, so very smelly.But! As my great-grandmother, a graduate of one of the St. Petersburg institutes of noble maidens, said:
"Eat garlic with every meal,
Let people shy away.
This can be neglected
If you want to save your life! ").

I also like the fact that this cabbage can be eaten at any stage of cooking (that is, it is suitable for those who do not like sour): it was kept in a saline solution for two days, covered with dressing in the morning, and in the evening you can already eat it. Those who like more meat can ferment for a couple of days at room temperature. And only then shove it into banks - and in the cold (there it will mature).
If you are satiated, and the soul no longer asks for chimchi, I put the leftovers in containers and in the freezer, otherwise it will oxyderate in the refrigerator.

Girls, how do you like chimcha, or more and more for sauerkraut?

I love chimcha very much, but I also respect sauerkraut. I made chimcha 2 times in a row, and then fermented a pretty dense head of cabbage for 2 kg, already eaten. So I alternate. And add daikon, thinly sliced. And I also want to add a young radish with tops in the spring. I'm just a fan of everything spicy, on the contrary, I need to be more vigorous. But here I closed hot pepper in honey with vinegar according to the recipe with our HP. It turned out so hot, I could not eat. Grind in a blender with garlic and add to soups. I like. I love, from childhood they taught me so that there was a fire in my mouth.

But! As my great-grandmother, a graduate of one of the St. Petersburg institutes of noble maidens, said: "Eat garlic with every dish, Let people shy away.This can be neglected if you want to save your life! "

Nastya, you had a cool great-grandmother!
You just dedicated a whole ode to chimche. As always - it's a pleasure to read you!

[Irina]

I'm just a fan of everything spicy, on the contrary, I need to be more vigorous.

Irina, probably you like curry too? With real Indian spices? My husband just loves everything hot and hot and so do I. She taught him herself, because she often cooked Korean dishes, and simply spicy.

Nastya, you had a cool great-grandmother

Yes, unfortunately, I do not remember her at all, I was about a year and a half when she died.
But she left all sorts of recipes for me, specially wrote for me, for the future. We need to dig them out of the bins, reread them, take them into service.

it's a pleasure to read you

Thank you!

My grandmother died 8 years before my birth. She left behind the notebooks of the student of the needlework class. She studied at the gymnasium. there are many interesting recipes, housekeeping tips, medical advice. Written in ink, with yatya. It is interesting to read.

But she left all sorts of recipes for me, specially wrote for me, for the future. We need to dig them out of the bins, re-read them, take them into service

Nastya, come on, we need her recipes! Maybe there is something that we need!

[Florichka]

Florichka, Ira! Very interesting, maybe there is something useful :).

Luda, so you must first find them in the book deposits. And, most likely, the folder with these recipes remained in my sister in Moscow. region, if so, I will pick it up when I go there.

I made with 10% cream

Here, I also liked it very much, but I need less fat. I'm thinking of trying it out of milk, how do you think it will work?

[lappl1]

lappl1what a nice summer theme!
I start to study materiel in order to be aware of all the nuances of tea picking by the season

Ha! I bought the leaven today, put it on the mother's leaven, so smart! There is also a casserole from Lenochka Kadieva in the oven.
Girls, where is our Lina ???

[mashali]

lappl1, what a nice summer theme! I start to study materiel in order to be aware of all the nuances of tea picking by the season

mashali, welcome to tea themes! We are very glad to see you! The correct approach is to study the theory first. Ask questions if they arise. We will be happy to answer!

Ha! I bought the leaven today, put it on the mother's leaven, so smart!

Checkmark, well done! I hold my fists for your leaven!