ang-kay
Lelka., I am very glad that this is exactly the recipe you were looking for. Use it for the joy of yourself and your loved ones.
OlgaGera
As soon as I catch a beautiful eggplant, I will take a picture
Tumanchik
I'm Anzhik with a report)))
I ran into promotional eggplants here. they were cropped, very crooked and much cheaper.
so I had to leave the recipe and make them not stuffed, but sliced. But this did not affect the taste absolutely. Thank you very much. Delicious!
Stuffed sauerkraut
in the spring (and not only) I always want sour. sauerkraut is boring. here is a delicious treat very much to the yard!
ang-kay
Irishkina, among, we can say that winters are such a miracle. I can imagine how delicious it is. It's a pity we don't have such shares. And there are no eggplants yet, only zucchini in the store. Eat, my girl, eat. May it be tasty for you
metel_007
Angela, why haven't I seen your recipe before? : girl_cray: I want such eggplant for so long. Thank you for the recipe, tomorrow morning I'll fill it up and do it.
ang-kay
Ol, Yes, unless there is something you can immediately see and find))) So much everything on the site! I would be glad if you like eggplant)
metel_007
I'm sure they'll like it, but the question is, I have a plastic rectangular seven-liter container with a lid, which fits very conveniently on the shelf in the refrigerator, I plan to do it in it. So I think, how to put the oppression on him while it is fermenting?
ang-kay
Can ferment in something else, and then shift? Or a chopping board and cans of water in different places.
metel_007
Angela, I’ll think of something. It's just that this container is very convenient for me, only today the last pickled tomatoes that were in it were eaten.
metel_007
Angela, I made eggplants as much as 6 kg fermented, thank you for the recipe
(only I'm dumb, I don't understand how to insert a photo)
ang-kay
There is now no need to copy. You just click on the desired inscription and insert it as usual.
Hope you like eggplant
metel_007
Where to find your gallery?
ang-kay
Where I was. In profile.
VitaVM
Angela, can I get in with my add-on?
I'm at home, when the eggplants are fermented, I transfer them to sterilized jars. I boil the brine and pour in the eggplant, seal it. I do not sterilize, but such buckles stand until December, then they begin to peroxide
Tusya Tasya
So, girls, I'm telling. I, too, have been in search of a way to preserve these eggplants for half my life. And last year, somewhere in the vastness of the great and mighty, I met a method and tested it. I share.
After stuffing the eggplants, I put them in a glass saucepan, pressed it down with oppression (well, everything, as always), covered it with a lid and put it in the refrigerator. All! Eggplants begin to ferment very slowly over time. In January we ate absolutely non-peroxide eggplants. It is a pity that the refrigerator is not rubber. By the way, I also salt a couple of three liters of cucumbers in the cold. They are so crunchy and tasty. If you sour, and then in the cold, not like that.
ang-kay
Girls, all write your observations and practical applications. Not prevent!

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