Fermented stuffed eggplants

[Jeanne]

Girls, try it - to your health!

Jeanne, maybe you will also need a bag of eggplant ... with your crowd, they are still on the market ... while there is

For those who love fermented, there is also a chic recipe

Fermented cabbage rolls with vegetables (Admin)

[Admin]

Admin, late, nothing left of the bag)

with beans as many as two parties, sauté, in oil marinade, five, that's the whole bag)))

Do you know the way to the market?

: girl_cray: instigator

WHAT! You need an eye and an eye

And this year I was lazy, I chopped everything up with large kusmans. But the taste was not affected by it

[Irina]

Irina,
Respect !!

[Ira]

Ira, how lovely

Tell us how you did it, what you added, and how you closed it under the covers - very interesting

Oh, Tatyana, thank you for inserting the photo correctly! This is me from the phone and poked this and that, dense. Now, I wanted to fix it from a computer, but here is beauty.
Under the covers, I already wrote somewhere above, but I can repeat it, especially since there is a new nuance)
I did everything as per the recipe, only this time I cut it larger than usual. Tomatoes in slices, onions in large half rings and peppers in wide half rings. I can't “taste” such things, so I blanch the blue ones in fresh water. Then everything is as in the recipe, I put it in layers in a container in which this business will turn sour. I put it down and fill it with brine. I used to make brine like this, for 1 liter of water 60 gr. salt. Boiled, cooled and poured. And this year I was in a hurry and just spread salt in filtered water and poured it raw. I just thought, cucumbers sour, pour raw, tomatoes too, and what is the better eggplant?
The experiment was successful))) It was fermented for three days, and it seemed to me that the process was going faster than before.
Then, I poured the brine, strained and set to boil. While it was boiling, I put everything in the banks. Banks need to be placed on the hangers, because during the sterilization process the eggplants rise and begin to escape from the cans. I poured it with boiling brine, covered it with lids and set it to sterilize. Liter cans 20 minutes, half-liter 15. That's it. I roll up, put the cans on the lids and cover them.
New addition. Do not rush to pour out the remaining brine that you boiled. In the process of sterilization, the brine also escapes from the cans, in my photo you can see that the cans are not full. Then, when you roll up, add boiling to the top and the jars will be full.

[Ira]

Ira, Thanks for the answer!
I want to spin the eggplants, but I don’t dare. Now I’ll definitely do it, according to your tip, but not this year - I’m SATISFIED with banks to the limit

My nuances in such cases, maybe it will help you: when preserving cucumbers, tomatoes, I pour them with hot pickle-pickle and wait an hour for the pickle to be absorbed into the vegetables. Then I top up the jars with marinade (soaked in vegetables) and then set to sterilize. And if necessary, before rolling, I top up a little under the covers - and only then I roll up the covers.

So that there is never an extra marinade until the cans are rolled up

And I am in a hurry all the time, like naked in a bath. Now I know what's what. They say the truth, live and learn.
Thank you Tatiana!

Irisha, thank you - for the next year I will definitely make eggplants on your tip
And also definitely pickled cabbage rolls - I love them

[Tatyana]

Tatyana, I have a question: garlic - 5 heads, not cloves? And I understood correctly that to store ready-made eggplants in the refrigerator for no more than 2 months?
How many cans come out of one portion and how much (approximately at least) - we need to estimate the capabilities of my "rubber" refrigerator.

[Jeanne]

Jeanne, yes garlic 5 medium heads, since the total amount of vegetables is almost 7 kg.

I put the finished eggplants in two three-liter jars with a wide neck (for convenience, take them out), and store them in the refrigerator in the zero chamber. Shelf life - how it goes, until we talk it over.

On the forum, one of the girls wrote that it is possible to preserve already fermented eggplants, sterilize - then store them in the pantry.

I also make this version of eggplant in jars, after aging for 2-3 months they acquire a speck that stings the tongue a little, like fermented eggplant - we also liked this option.

Canned vegetable salad with eggplant (without butter and sautéing) (Admin)

[Tatyana]

Tatyana, Thanks for the quick response! I already have a vegetable salad with eggplants!

Then take a sample, it's interesting to know the opinion
Over time, the salad only "grows stronger" to taste spicy becomes

Then take a sample, it's interesting to know the opinion

what are you? These are hamster stocks! While there are fresh eggplants, canned ones - no, no!

These are hamster stocks!

the whole forum, a solid hamster for a couple of months a year we plow for winter hamster

the whole forum, a solid hamster for a couple of months a year we plow for winter hamster

exactly!

Here, I did it! I made half a portion, the refrigerator is just full already! I'm looking forward to!

Tatyana, do not you need to pierce the contents of the pan with a knitting needle by analogy with sauerkraut in order to release gases?



Only half of the vegetables from the pan fit into the eggplants themselves. She put the rest on top and covered them with celery branches.

[Jeanne]

Jeanne, with a start! Let's wait for the harvest

You don't need to pierce anything, follow the instructions

All eggplants will be salted, don't worry, they will go well with vodka

Good! Oh yes, with vodka, and with potatoes - a song!
Three days warm, a week - in the fridge - we'll try it in the weekend!

Tanya, good evening! I put the eggplants in a container and put them in the refrigerator for ripening. They started gurgling and whispering intensively today. For another 2 days of fermentation, 3 plates of brine had to be poured out (on the first day they stood peacefully). Maybe next time pour less brine, wait until the eggplant juice?
I put Antonovka-grapes-cucumbers-peppers separately, I'll try it tomorrow.
Is it correct that I did not "untie" the eggplants, put them in the container as they are, with celery?
The brine is now not up to the top. But I kept the eggplant pickle in the refrigerator. To top up the eggplant container or not?

[Jeanne]

Jeanne, yes - the eggplants should be completely covered with liquid so as not to dry out. And rightly so, that she did not untie them, they will not fall apart, and they will be more whole when taken out, and they will be saturated with the taste of grass.
Wait a little and you can try

Fruit vegetables will have to be eaten quickly, they will not lie for a long time - not that salty.

Fruit vegetables will have to be eaten quickly, they will not lie for a long time - not that salty.

Yeah, I read it in the discussion! Thank you!

[Tatyana]

Tatyana, in two days I ate vegetables and fruits that lay at the bottom. Sooooo delicious! I bought apples specially of the Antonovka variety. The grapes are white. He managed to ferment less than other vegetables, but he absorbed the aroma. I'm waiting for the eggplant!

[Jeanne]

Well, here - and you were afraid that it would not work out and there were no more vegetables

Jeanne, to your health! We are waiting for eggplants

[Jeanne]

Well, here - and you were afraid that it would not work out, but there were no longer any vegetables

Jeanne, to your health! We are waiting for eggplants

I could not resist! Week ends Wednesday, tried the eggplant today! Tatiana, thank you! Very tasty and healthy!
Three days in the refrigerator is not enough? Well, in any case, I will compare what taste when they "ripen", although, I repeat, it was so delicious!
I took the photo in haste, sat down to dinner, had already begun, but remembered about the photo report!

[Jeanne]

Jeanne, to your health!
Yes, you still need to hold it to ripen completely, then the taste will be exactly fermented eggplant, with an inherent sourness

It's nice to hear that they liked the eggplants even in such a "immature" form

[Jeanne]

Jeanne, to your health!
Yes, you still need to hold it to ripen completely, then the taste will be exactly fermented eggplant, with an inherent sourness

It's nice to hear that they liked the eggplants even in such a "immature" form

Tanya, there is sourness!

Tatyana, thank you very much for the recipe, everything turned out very tasty, only I have a question for you, everyone writes about the mold that had to be removed, the gurgling was quite strong, everything was whispering loudly too, but there was no mold at all, what's wrong ?? ? And does its absence affect the taste of the finished dish?

[Natasha]

Natasha, to your health!
The presence of mold is not a prerequisite, its development also depends on many factors - when there is a lot, and when not.
It is important to get a good fermented eggplant taste, and a quality product