Adjika without cooking, "pickled"

"The 18/10 number for stainless steel indicates a very high quality cookware, a sturdy construction that will be highly resistant to stains, rust and corrosion." - it is this marking that is present on the products of all self-respecting companies for the production of stainless steel dishes.

Did it. But from brown tomatoes and those that began to turn black. Skin. Stands, ferments
Thanks for the recipe!

here a couple of pages ago, my fellow countryman mentioned a water seal on the can. this led me to the idea of ​​preparing adjika in a 20-liter wine bottle, with a water seal stopper ... just don't get in the way ..... what do you think? will the principle of wine fermentation differ a little? and there is no need to interfere ... let it rise, a 20 liter bottle, if I even make a one and a half portion, only 11 liters ...



here is such a bottle

do not pay attention to the contents, these are the remains of berry wine

here a couple of pages ago, my fellow countryman mentioned a water seal on the can.

Well, I don’t know .... I got a tasty piece without a water seal. We need to ferment.
Pts delicious! Thank you!

Why is there a shutter? I even opened the lid a little so that there was more air access. And mixed it several times

I ponder this thought exclusively from the point of view of the container: glass, large volume, and the water seal does not prevent the release of the bulks, but does not give access to oxygen for acidification, that is, pure fermentation. not? in the end, you can then put a water seal, how to ferment ... I'm thinking, I consult with you ...



and I really love this recipe and have been using it myself for a long time, only in small portions, in total, 5 liters. used a 7 liter pot before. and now I'm tired of playing around, I want to make a tomato for 7 liters at once, so I thought that in a plastic bucket, of which I have a shaft (food), I definitely don't want stainless steel and enameled pots for a maximum of 9-11 liters to the eyeballs .. . and the bottle is so glass, and there is where to roam in it and the consistency is quite liquid allows ...

Did it. But from brown tomatoes and those that began to turn black. Skin. Stands, ferments
Thanks for the recipe!

It is very interesting what will taste and how it will be stored. I'm waiting for the result, because with such tomatoes, love did not happen either in sauerkraut or in any form. Although, on our forum there is a good recipe for chopped green tomatoes in mustard sauce - I liked it, and so let it ripen under the bed (this is what they did in my historical homeland when there were already frosts in August)

I was also very worried about the fate of the water seal. Will he survive?

what will taste and how will it be stored

It tasted very nice. Yes, of course different from natural. But also cool to be stored in the cellar. T is constant.
She fermented, acidified. And we'll see. Yes, it won't be late for a long time)))))))

Twisted everything, it remains to add salt. Nobody deduced proportions for themselves?

will the principle of wine fermentation differ a little?

Yeah! However...
During wine fermentation, the main process is the conversion of sugars by yeast into alcohol and a water seal is used so that the resulting alcohol does not turn into vinegar under the influence of oxygen.
The initiator of fermentation is not so much yeast as lactic acid bacteria, which work in the presence of oxygen and under the water seal there is a chance to get not a fermented product, but a foul one.
I made adjika just in plastic bottles according to this principle. For 2-3 days it was fermented, then it was hermetically closed and put into the refrigerator in the absence of a cellar.She lived well until late spring.

here thanks, someone finally explained! well, honestly, I didn't know, that's why I asked. which means our bacteria need oxygen. push back the water seal. but you can use the bottle, what do you think? Tie his neck with gauze, eh?

Can! But why is it so difficult? Then, all the same, pour into a smaller container for storage. So you can ferment at once in bottles and storage jars, so that later you do not wash excess dishes.

And how are you with the sharpness of this adjika? According to my recipe, it comes out terribly tasty, but not spicy at all! Today I made 2/5 of the norm, and put hot peppers almost like the whole serving. I wonder what will come out. Or does hot pepper acidify and lose its sharpness?

And you try to put hot pepper with seeds!

[annnushka27]

annnushka27, on page 12. francevna painted in detail about salt.

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.

I screwed it up yesterday too :-)
Salt put 28 grams. for 1 liter of adjika (many thanks to Alla francevna). On salt - what you need
Spun the peppers with seeds. It is pleasantly spicy in taste and smell.

Yesterday I read Temko and as soon as I arrived home after work, I rushed to twist A whole portion of it. But since I immediately poured it into a bucket, I don't know how many liters it turned out)) So there may be little salt, I put gr. 240. Now, like everything I will suffer, it will not work. And salt can be added if you add something as it ripens?

And I salt in the process ...
I taste and add salt
For my taste, this is the most delicious adjika, last year they ate it first

Now, like everyone else, I will suffer, it will not work

Everything will work out! You can add salt and. Try it with salt today. Just stir from bottom to top.
She sours, and then she doesn't care about anything, do whatever you want with her.
I'm going to get some tomatoes. I'll wind it up again.

For my taste, this is the most delicious adjika

Everything will work out!

I already realized that this is a tasty treat, the only hope for good luck. I do it in general, adjika for the first time. Now I will look into it several times a day. It's a bit chilly at home)

It's a bit chilly at home)

It's even better. It will ferment longer, but evenly. It will be possible to regulate. If the taste suits, then you will transfer it to the cold

Lelechka, Olga, if possible, come to me on you)
Yeah, well then, I'll follow her like a little child

By the way, I always play the bell pepper first. And I put it in a colander to drain the juice. Then adjika comes out a little thicker.
And the juice in soup, borscht or freeze.

Eh))) late now I will write myself such advice in a little book, so that next year I will not forget. Boom is liquid now,

[Olya]

I will follow her like a small child

no, no, seven nannies have a child without an eye ... (nar.wisdom)
Olya, agreed

there is liquid now,

I started this practice from the recipe for fresh pepper paste.
And girls even bake cakes on vegetable juice!
Sori, out of topic

Thanks for the recipe. I always put it in the refrigerator, but did little, only for short storage. I'll try to leave it on longer. And marinating the chicken is a good idea.

Tell me, you can pour it into rolling jars (not rolled up, but just curling ones), store in the refrigerator in the same way as with nylon ones. Today my husband and I are spinning adjika.

Yes, of course you can! All my life I kept it in the refrigerator in PET bottles made of mineral water!

[filirina]

filirina, but in my mind, someone wrote that it is not good to store in plastic (
Today I poured mine into bottles of olive oil. I thought it would pass through the funnel, but no, thickly.I had a teaspoon of 2.5 liters. But now adjika is in the fridge !!

someone wrote that it is not good to store in plastic (

Well, personally, I do not share these prejudices! It depends on what kind of plastic, it depends on what and under what conditions to store!

[francevn]

Girls, everybody's health! Thanks for the improvements, additions!
francevn(f) special thanks for calculating the salt. But I personally love a little less than her.
I've written enough about plastic here. The last on this topic: we are women and the health and life of our loved ones depends on our literacy. If mom, wife ... poison their own, then this is a crime (IMHO). Here I include the wrong dishes, the wrong products, washing dishes by what means it is not clear, and if there is no running water (in some villages, in dachas), then there is absolutely nothing to comment on. And a lot of things. The food industry is doing this without our help.
By the way, this adjika is precisely the cure for many ills, but, of course, it also has contraindications, but little by little it can be done by almost everyone.

Excellent adjika !! It took 3 days. Poured into glass jars, lids on top. From 5 liters. 2 have already eaten. I will do more. I will buy hot pepper with a margin. so that there must be a "light". Thank you!

I bought 22 small 250g jars under the adjiku special (the last were). She poured adjika, took all the small jars and got another 3 half liter jars. In short, she took up the entire upper shelf of the refrigerator Lyudochka, thanks again for such a recipe!

I will buy hot pepper with a margin.

But tell us if adjika will turn out spicy. It didn't work out for me, although I put more than the norm. It peroxides, pepper. And the sharpness goes away.

And I thought that I would put more pepper, then. will be sharper. And here. About. that peroxides and the pungency goes away. I didn't even think about it. But I'll try anyway. All delicious adjika !!

The pungency depends on the pepper itself - there are very bitter varieties (usually, the smaller, the worse). And, of course, with seeds, of course. If you get a weak pepper, then increase its amount.

[LiudmiLka]

LiudmiLka, adjika has passed all the tests. A small jar remains.
I cooked half green tomatoes. Delicious.
I will cook again. Son loves such a thing))))

francevn (e) special thanks for calculating the salt.

Here about salt. 28 - 32 g salt per liter

Favorite adjika. Thanks about the salt. And then she always suffered. I'll try it - fire in my mouth. Somehow we flew away urgently, adjika was assigned to mom. So she boiled it lively and rolled it into cans. I had a fight, BUT !!!! It was also delicious. Not pickled, of course. But it went like a dressing in borscht. But we adore sauerkraut. Mine can pour pasta into a glass and wash it down. I remember Lyudmila every year. And thank you. There are recipes that take root in the family like relatives.

pour a glass and wash down the pasta

Oooo, with macaroans ... it's a song

Great recipe and got it up on time!
At first I cooked just tomato paste (tomatoes-salt) and tkemali, then I practiced with ketchup (tomatoes-peppers-apples), and closer to autumn, I now have a stock of this wonderful adjika. I am very impressed that vegetables are not heat-treated at all and, accordingly, vitamins are preserved.
As for the tomatoes and the liquid in them, I cooked pasta from different varieties, the least juice is given by red plum tomatoes.

Came with a question
A friend really likes this adjika, but for some reason pepper is not allowed. What do you think, will it work without pepper? The garlic tomatoes themselves won't ferment?)

Well, personally, I do not share these prejudices! It depends on what kind of plastic, it depends on what and under what conditions to store!

In vain! These are not prejudices at all. Now many manufacturers are trying to produce plastic, which should begin to decompose as soon as it is used up that it was envisaged by the manufacturer.Nobody produces completely decomposing bottles yet, but they produce those that begin to emit all kinds of impurities.
You need it, eat adjika with incomprehensible chemical molecules, or find out which manufacturer uses which bottles?

but for some reason you can't pepper

what pepper? acute?
did it without hot pepper. excellent!
After fermenting, I pour it into glass jars. For my son a liter - eat a couple of times ...

[OlgaGera]

OlgaGera, Bulgarian too
It turns out, only tomatoes and garlic ...

only tomatoes and garlic ...

you get a truncated version. I would.
The mother-in-law did it without pepper, but she added horseradish. Just a little.
I did it without shit.
Delicious

Today I also put adjika, from the whole portion. Now interfere and watch the process. This year I put in even more bitter pepper, so that it was sure to be hot. Last year they ate with sandwiches, in the marinade, added batter, stewed cabbage, vegetable stew and with meat, thanks to adjika, the taste of the dishes is even more aromatic, beautiful and appetizing !!

I poured it into jars and into the refrigerator today. Of course, the obligatory tasting with black bread and sausage, very tasty !! Tomorrow morning I will marinate chicken drumsticks in adjika and mayonnaise. and in the evening I will fire in the grill gas. Thanks for the childhood recipe!

But tell us if adjika will turn out spicy. It didn't work out for me, although I put more than the norm. It peroxides, pepper. And the sharpness goes away.

I am quoting myself, because I honestly thought that this adjika could not be made acute. This year I made the first portion as usual, it came out slightly spicy, in moderation.
And sweat, I put hot pepper with seeds !! And so it turned out that we need! Wah!
Another thanks to the author! I love this adjika with buckwheat

And I previously boiled a lot of tomato paste and ketchup (without garlic and not very spicy), so I decided to modernize the adzhika recipe a little - ferment only sweet and hot peppers and garlic in equal proportions. Adjika will turn out to be nuclear, concentrated, we will add a little to food or mix it with ketchup and tomato.
But longer is enough. ))

ferment only sweet and hot peppers and garlic in equal proportions. Adjika will turn out to be nuclear, concentrated, we will add a little to food or mix it with ketchup and tomato.
But longer is enough. ))

This is a thought. A friend of mine told me 100 years ago how in her husband's village they fermented bell peppers, without a prescription, but I even wrote down the very meaning of the process somewhere - I just had to find where.

Girls, thank you for your kind words, I will give them to my neighbor. Good health to you all and your loved ones. I have not done it this year.