How to dry a fern at home. Fern in Korean - recipes for cooking delicious and savory dishes

Have you ever tried a Korean fern snack? Among Korean dishes, spicy salad stands apart, many simply do not know about it. Today I will introduce you how to cook bracken in Korean and offer several recipes. Unusual preparation will interest the guests, no doubt, the household will like it. Perhaps you have seen it, and more than once, in the forest and park, mistaking it for an ordinary fern. It is not customary for us to cook dishes from a plant, but all over the planet they know and know how.

In the Far East, bracken is harvested in early spring. Young shoots are tied in small bunches and salted at home. Then delicious dishes are prepared from salted fern, including Korean salad.

How to cook fern in Korean

First, I want to conduct a small "educational program", and introduce you to the intricacies of harvesting raw materials and the nuances of preparing fern. To prepare a spicy Korean salad, salted, fresh or dry bracken fern shoots are used - this is important. Other types of plants are not suitable for food. In order not to be mistaken, look for bracken in stores, it is sold in specialized departments.

Fresh shoots require preliminary preparation. First, soak in cool water for two hours. Then boil for 10-15 minutes.
If you use salted or dried bracken, keep them in water longer - 10-12 hours. A salted fern will lose excess salt, a dry one will be filled with moisture.
If you want to make the dish spicier - add pepper or spices.

Korean pickled fern

Made from salted billets. The easiest cooking recipe that you can easily master.

Would need:

Salted bracken - a bunch.
Bulb.
Garlic - 3 cloves.
Vegetable oil - 3 tbsp. spoons.
Soy sauce - the same.
Seasonings, any - a large spoon. I recommend putting the spices that are part of the Korean seasoning for carrots - cardamom, coriander, nutmeg, cloves, black pepper.
Hot pepper - a pinch.

Preparing Korean Snacks:

Soak the shoots for 12 hours, remembering to change the water.
Divide into pieces.
Heat oil in a frying pan, throw in finely chopped onions, add seasonings, sauce, chili. Finely chopped garlic cloves follow.
Fry on high heat for a couple of minutes. Pour over fern shoots.
Wait for it to cool and try.

Salted Korean Fern - Recipe with Meat

As a result, you will get a hearty and spicy dish, to which it is enough to add a side dish of rice or potatoes to prepare a full lunch or dinner. You can make it with pork, chicken, duck.

Stock up:

Fern - 500 gr.
Pork meat (chicken) - 500 gr.
Large onion - 2 pcs.
Garlic cloves - 4-5 pcs.
Sunflower oil - 50 ml.
Soy sauce - 75 ml.
Chili pepper - a pinch.
Ketchup - 2 large spoons.

How to Pickle Ferns:

Soak the bracken for 10-12 hours, boil for 3 minutes. Drain excess moisture, cut into arbitrary sizes.
Cut the meat into cubes, fry until cooked in a pan.
At the end, throw in the diced onion.
Put the shoots, meat with onions in a saucepan. Add finely chopped garlic cloves. Pour in sauce, ketchup, pour pepper.
Stir the mass well and heat on fire for a minute. Then let stand for 30 minutes and try.

How to cook dry bracken

The difference in ingredients is small, but the appetizer will turn out to be spicy, bright spicy taste. This will serve as monosodium glutamate. In small amounts, it is not harmful.

Take:

Dry bracken - 100 gr.
Sunflower oil - 50 ml.
Soy sauce - 50 ml.
Garlic cloves - 5 pcs.
Hot red pepper, ground - a large spoon.
Monosodium glutamate - a spoon.

How to cook:

Dried fern must be soaked. Fill with cold water and hold for 10-12 hours.
After the expiration of the period, drain the liquid, dry it a bit.
Heat the oil, put the shoots in the pan and fry for 10 minutes.
During the frying process, add all the spices indicated in the recipe.
When finished, let it brew while the appetizer cools.

How to cook fresh fern with carrots in Korean

Korean salad made from fresh fern shoots is tender and more aromatic. It is possible to make a salad from shoots at home - use it. It cooks much faster.

Take:

Fresh shoots - 200 gr.
Big bulb.
Carrots in Korean - 150 gr.
Vegetable oil - 50 ml.
Garlic cloves - 4-5 pcs.
Parsley, dill - a bunch.
Salt - as needed.

Cooking:

Soak for a couple of hours, boil in salted water (3-5 minutes is enough). Throw it in a colander.
Finely chop the onion, sauté until golden.
Mix Korean carrots with fried onions, chopped garlic into a pulp. Add chopped dill with parsley and bracken shoots.
It remains to insist on the salad so that the shoots are soaked and you can start tasting.

Recipe for spicy Korean bracken salad

A quick recipe dedicated to thrill-seekers. Nothing special, just add more garlic and chili peppers. Follow the proportions, the result will please you.

Stock up:

Salted fern - a bunch.
Soy sauce - 75 ml.
Coriander - 10 gr.
Lean oil - 100 ml.
Garlic - 5-6 cloves.
Hot pepper - a tablespoon.

We marinate:

Cut the soaked shoots, boil for three minutes. Drain and pat dry.
Add the rest of the ingredients to them, mix and leave to infuse for 2 hours.

Fern in Korean for the winter

After enjoying the salad, and appreciating the taste of Korean-style pickled fern, it would be nice to prepare a few jars for the winter. Keep the simplest recipe.

You will need:

Fresh bracken shoots.

Per liter of water for marinade:

Essence - a small spoon.
Sugar - Art. a spoon.
Garlic cloves - 4 pcs.
Salt - 2 tbsp. spoons.
Chili pepper, coriander, cloves, cardamom, nutmeg (choose from the list, or all at once for an oriental touch).

Preparation for the winter:

Divide the fresh fern into short pieces, pour boiling water over, let cool. Repeat the manipulation 3-4 times.
Cut the garlic into cloves.
Arrange the shoots in jars, shifting with garlic. Pour boiling water over again.
After 15 minutes, pour into a saucepan, add spices and boil the marinade.
Fill jars with marinade and roll up. Turn over and wrap, let cool. Send to be stored in the pantry.

To help novice cooks, I picked up a video recipe: bracken fern shoots cooked in Korean. May you always be delicious!

Fern in Korean, the recipes for which are presented in this material, has a pleasant rich and spicy taste. To decorate snacks, fresh, dried or salted plant shoots are used, which can be purchased in specialized departments of stores.

How to cook fern in Korean?

Before cooking fern in Korean, you need to familiarize yourself with the basic information on processing a valuable product.

If fresh shoots are in your hands, do not rush to put them into action right away. Initially, the plant must be soaked in water for a couple of hours, and then boiled for 10-15 minutes.
Dried or salted fern also needs to be kept in water for 10-12 hours before being used for its intended purpose.
When decorating fern dishes in Korean, it is preferable to strictly follow the stated technology and allow deviations only in terms of the amount of hot pepper or spices.

Korean pickled fern

In the Far East, in early spring, it is customary to collect young shoots of a valuable plant, tie them in bunches and salt them in a strong solution of salt and water. A lot of healthy, tasty and nutritious dishes are prepared from such a blank, one of which is the Korean bracken fern, which will be discussed in this recipe.

Ingredients:

salted bracken fern - 1 bunch;
onions - 0.5 pcs.;
soy sauce and oil - 3 tbsp. spoons;
garlic - 2-3 teeth;
dry herb mix - 1 tbsp. a spoon;
chili pepper - to taste.

Cooking

The fern is soaked for 12 hours, changing the water several times, after which it is cut into fragments.
Saute onion in oil, add shoots, herbs, soy sauce, chili and garlic, fry for 2 minutes.
After cooling, the dish will infuse and be ready.

Korean spicy fern

As a rule, Korean-style fern is a cooking recipe that involves getting a spicy-tasting snack. However, the severity can be both moderate and significant, as in this case. The effect is achieved through the use of an impressive portion of chili peppers and garlic, which is added at the final stage of cooking.

Ingredients:

salted fern - 1 bunch;
coriander - 10 g;
soy sauce - 75 ml;
vegetable oil - 100 ml;
garlic - 4-5 cloves;
chili pepper - 1 tbsp. a spoon.

Cooking

Preparation of bracken fern in Korean begins with soaking the base product. Pour the beam with water and incubate for 12 hours.
The shoots are cut into fragments, poured with a portion of clean water and boiled after boiling for 3 minutes.
The product is poured onto a sieve, allowed to drain, oil, sauce, coriander, garlic, chili are added.
After a couple of hours, the appetizer will infuse and be ready for tasting.

Korean-style fern with meat - recipe

Spicy and satisfying you get a fern with. Pork is often used to implement the recipe, but the appetizer will be no less tasty with beef or chicken. Slightly frozen fillet is cut into thin strips, seasoned with spices if desired and fried in oil until a delicious blush.

Ingredients:

salted fern - 400-500 g;
meat - 0.5 kg;
onion - 200 g;
soy sauce - 75 ml;
oil - 50 ml;
garlic - 4-5 cloves;
ketchup and soy sauce - 2 tbsp. spoons;
chili - a pinch.

Cooking

Soak, boil for 3 minutes, then drain and cut the fern.
Prepared meat is fried in oil, adding chopped onion at the end.
Put the shoots in the pan, the rest of the ingredients from the list, stir, warm up for a minute, let it brew for half an hour.

How to cook dry fern in Korean?

Equally, like salty, Korean-style dry fern will turn out delicious. The initial product is pre-soaked in water for 12 hours to swell, after which it is thoroughly washed and used for. It is customary to add a little monosodium glutamate to such compositions to enhance the taste.

Ingredients:

dried fern - 100 g;
soy sauce - 50 ml;
vegetable oil - 50 ml;
garlic - 4-5 cloves;
ground chili pepper and monosodium glutamate - 1 tbsp. spoon.

Cooking

Preparation of fern in Korean begins with soaking the original product.
The swollen shoots are drained onto a sieve, allowed to drain and spread in a frying pan with heated oil.
Fry the contents, stirring, for 10 minutes, add garlic, chili, soy sauce, glutamate, mix, let it brew.

Korean Fresh Fern Salad - Recipe

Fresh fern in the recipes of which are less common than from a salted or dried product, it is easier and faster to prepare, and the taste is more tender and aromatic. Therefore, if it is possible to use fresh raw materials, be sure to use it by taking this recipe into service.

Ingredients:

fresh fern - 200 g;
carrots in Korean and onions - 150 g each;
olive oil - 50 ml;
garlic - 4 teeth;
dill and parsley - 1 bunch;
salt, pepper, seasonings.

Cooking

The fern is soaked a little, cut, boiled for 3-5 minutes in water, poured onto a sieve.
Carrots are mixed with garlic, seasonings, shoots, salt and onion sautéed in oil are added.
After a couple of hours, Korean-style fern salad with carrots will infuse and be ready.

Korean salted fern salad

If there are no fresh shoots, it doesn’t matter, and Korean-style salted fern with soy sauce will turn out to be very worthy in taste. As in the previous case, the base product is combined with carrots prepared in advance according to an Asian recipe. For more spiciness, you can supplement the appetizer with finely chopped chili peppers.

Ingredients:

salted fern - 1-2 bunches;
carrots in Korean - 200 g;
olive oil - 40 ml;
onions - 2 pcs.;
garlic - 2 teeth;
soy sauce - 20 ml;
chili pepper - to taste.

Cooking

The fern is soaked, dried, cut into fragments.
Lay the shoots in a pan with onion sautéed in oil and fry for 5 minutes.
Add carrots, soy sauce, chili, mix and let it brew.

Fern in Korean for the winter

It is advisable to prepare freshly picked young shoots of fern for future use, because the harvest period is very short. You can simply pickle them in brine, taking 1 teaspoon of salt for 1 liter of water, or you can immediately make a ready-made appetizer with oriental flavor. Harvesting a fern in Korean does not take much time, and the result will please.

How to prepare a fern for the winter, if you have collected or bought a lot of it? It is not difficult to do this, the main thing is to strictly observe the proportions and follow all the recommendations, because in the end you will get a very useful product that stimulates metabolic processes, fights stress and enriches the human body with such a trace element as iodine.

How to prepare a fern on your own?

The product is salted for the winter, for this purpose enameled containers or barrels are used. If you decide to use fresh shoots, remember that they can be stored for no more than 2-3 days in a cool place, then they become unfit for food. So, pour salt on the bottom of the selected container, put a fern, then salt again (some housewives recommend using coarse grinding). Top also fall asleep, but the layer should be thicker. Oppression is used (by weight it should be the same as the main ingredient). Exactly 14 days later, the resulting liquid (juice from the shoots) must be drained and re-shifted with salt. Only this time, the top layers of the sprouts should be on the bottom. In addition, you need to make a brine in the following proportion: part salt to five parts water. In such a brine, the product can be stored for several years.

How to prepare a fern for the winter? Recipe two

In order not to fool yourself with brines, you can put the shoots in a bag and sprinkle generously with salt. It can also be a convenient food container, from which you can then easily get the required amount of product.

How to prepare a fern for the winter by drying?

The plucked shoots are washed and boiled for seven to ten minutes in salt water, it does not take longer, otherwise they will “spread”. Next, the product is laid out in a colander, liquid drains from it. Lay out on paper in a ventilated room with a low temperature. Drying involves regularly turning over the shoots to evenly evaporate moisture (several times a day is enough). On average, the duration of the process is 4 days, then the dried product is transferred to rag bags. To use the shoots for culinary delicacies, they are poured with water for a day, and then put in dishes.

How are shoots used in the culinary process?

In order not to wonder how to prepare a fern for the winter, the product can be prepared immediately after collection and not stored for a long time. To begin with, the shoots are washed and boiled, the liquid is allowed to drain. Only after such a procedure, the fern is ready for frying, stewing or baking to complement your favorite dish with its unusual taste. If you decide to purchase a salty product, you need to soak it for several days and change the water, before use, the ingredient is thoroughly washed under the tap.

Conclusion

Now, if it becomes possible to purchase or collect shoots on your own, you know how to prepare a fern for the winter. It goes great instead of a salad with cereals or potatoes, and also complements meat dishes. By the way, Koreans very often prepare a dish called “hye” from this product.

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Drying bracken fern

The technology of preserving bracken by deep salting came to us from Japan, and then it was somewhat modified in the direction of simplification by local procuring offices. It is in many ways convenient and reliable, allows you to easily control the quality of the resulting product, but requires significant costs of salt and containers, which must be delivered to the workpieces, and then to the workpieces. In some cases, this can be difficult to provide. In this case, the fern can be dried.

Traditionally, dried fern dishes are referred to as Korean cuisine, and the fern drying technology is called Korean. The mass of the dried fern is no more than 5% of the mass of the harvested raw fern, which greatly reduces transport costs, and requires less space for storage. The technology does not require the transfer of a large amount of bulky containers and salt to harvesting points, the export of a heavy product, and is, in many respects, less expensive. On the other hand, the quality of the product is quite difficult to determine by its appearance, but the hidden defect is revealed already at the stage of cooking dishes.

Dry the fern in the open air, directly under direct sunlight, laying it out in a thin layer on fabric, nets or polyethylene films. Considering that, after harvesting, the synthesis of lignin and lignification of tissues continues actively in the shoots, it is possible to dry the fern only after the termination of these processes by preliminary boiling of raw materials. Boil.
d cooking dishes fern begins spread. Some techniques require boiling in salt water and changing it frequently when processing large quantities of ferns, but in our experience this is not necessary. A significant part of the water is already taken out of the cooking container along with the fern, it has to be added often, and in the absence of salt, the dried fern turns out to be less hygroscopic.

During drying, especially at its final stage, it is necessary to protect the unimportant fern from rain, night dew and condensate, since it absorbs water very easily and can heat, or even overturn. Again, spoiled food will only show up in the kitchen.

During drying, the fern periodically turns over.
his sale. Overdrying it is also not desirable, as the stems become very brittle.

According to the consistency, the stems of the dried fern are elastic, but dry to the touch. Color - from light brown to dark brown with a greenish tint. A scent characteristic of a fern. Humidity not more than 12%, swelling coefficient not less than 5%. It is allowed to contain crumbs, i.e., fragments of shoots, with a length of less than 1 cm, no more than 5% by weight.

Technology

After numerous experiments and studies, the optimal version of dried bracken production technology should be reduced to the following:

the pre-heat treatment time should not exceed 9 minutes, which is equivalent to 7-8 minutes of bringing water with fern to a boil again and cooking for 1 minute;
the optimal ratio of fern and water during cooking is 1: 4;
the product can be dried by both natural and thermal drying at a temperature of 50 - 60 ° C;
drying without heat pre-treatment should be excluded, as there is a rapid lignification of the shoots;
pre-boiling the fern in a 5% salt solution is allowed only for drying at home.

If some stages of the fern processing technology are violated, or poor-quality raw materials were used for drying, the following defects arise, some of which are found after the shoots swell:

hard ends, they are usually visible even before swelling - low-quality raw materials were used for drying;
low swelling - not enough pre-heat treatment time, too high temperature during heat drying;
longitudinal breaks - digested raw materials;
crumbly consistency - overdried fern.

Eliminate, by appropriately adjusting the relative humidity of storage facilities, only the last defect can be eliminated. The remaining defects cannot be eliminated.

Alternative way

Another variant of drying is based on the fact that stopping the processes of cellular respiration and accumulation of lignin and fiber in shoots is done not by decoction, but by salting. After all, with salting, as a result of a sharp osmotic dehydration of cells, all processes of vital activity in them stop. In this case, the salting process can not be brought to an end, and it is possible to lay out a fern for drying in a few days. At the same time, during drying, a crust of salt forms on the surface of the shoots, which does not allow the fern to deteriorate, although it dries much more slowly in this case.

After drying, along with beating heads, fall off and excess salt, drying on surface. After beating off the stems, it is necessary to quickly wash out salt residues with a large amount of water, not allowing them to swell, shake off excess water and dry again. The dry product thus obtained does not differ in taste from that obtained by the first method. However, there is some difference. Such a fern swells more slowly, it needs to be boiled longer before cooking, and it contains fewer hidden defects.

In some cases, such a method is more preferable, since it depends less on the weather, especially in the rainy season, as it is possible to dry much later, at the end of the season, when harvesting allows It is not required to divert the pickers to cooking and drying during the mass collection, when the loss of time is especially undesirable. On the other hand, it requires the transportation of bulky containers and a large amount of salt. It can be an additional option for harvesting, when salting is the main one.

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How to cook fern in Korean

Fresh shoots require preliminary preparation. First, soak in cool water for two hours. Then boil for 10-15 minutes.
If you use salted or dried bracken, keep them in water longer - 10-12 hours. A salted fern will lose excess salt, a dry one will be filled with moisture.
If you want to make the dish spicier - add pepper or spices.

Korean pickled fern

Made from salted billets. The easiest cooking recipe that you can easily master.

Would need:

Salted bracken - a bunch.
Bulb.
Garlic - 3 cloves.
Vegetable oil - 3 tbsp. spoons.
Soy sauce - the same.
Seasonings, any - a large spoon. I recommend putting the spices that are part of the Korean seasoning for carrots - cardamom, coriander, nutmeg, cloves, black pepper.
Hot pepper - a pinch.

Preparing Korean Snacks:

Soak the shoots for 12 hours, remembering to change the water.
Divide into pieces.
Heat oil in a frying pan, throw in finely chopped onions, add seasonings, sauce, chili. Finely chopped garlic cloves follow.
Fry on high heat for a couple of minutes. Pour over fern shoots.
Wait for it to cool and try.

Salted fern with Korean meat

As a result, you will get a hearty and spicy dish, to which it is enough to add a side dish of rice or potatoes to prepare a full lunch or dinner. You can make it with pork, chicken, duck.

Stock up:

Fern - 500 gr.
Pork meat (chicken) - 500 gr.
Large onion - 2 pcs.
Garlic cloves - 4-5 pcs.
Sunflower oil - 50 ml.
Soy sauce - 75 ml.
Chili pepper - a pinch.
Ketchup - 2 large spoons.

How to Pickle Ferns:

Soak the bracken for 10-12 hours, boil for 3 minutes. Drain excess moisture, cut into arbitrary sizes.
Cut the meat into cubes, fry until cooked in a pan.
At the end, throw in the diced onion.
Put the shoots, meat with onions in a saucepan. Add finely chopped garlic cloves. Pour in sauce, ketchup, pour pepper.
Stir the mass well and heat on fire for a minute. Then let stand for 30 minutes and try.

How to cook dry fern

The difference in ingredients is small, but the appetizer will turn out to be spicy, bright spicy taste. This will serve as monosodium glutamate. In small amounts, it is not harmful.

Take:

Dry bracken - 100 gr.
Sunflower oil - 50 ml.
Soy sauce - 50 ml.
Garlic cloves - 5 pcs.
Hot red pepper, ground - a large spoon.
Monosodium glutamate - a spoon.

How to cook:

Dried fern must be soaked. Fill with cold water and hold for 10-12 hours.
After the expiration of the period, drain the liquid, dry it a bit.
Heat the oil, put the shoots in the pan and fry for 10 minutes.
During the frying process, add all the spices indicated in the recipe.
When finished, let it brew while the appetizer cools.

How to cook fresh fern with carrots in Korean

Korean salad made from fresh fern shoots is tender and more aromatic. It is possible to make a salad from shoots at home - use it. It cooks much faster.

Take:

Fresh shoots - 200 gr.
Big bulb.
Carrots in Korean - 150 gr.
Vegetable oil - 50 ml.
Garlic cloves - 4-5 pcs.
Parsley, dill - a bunch.
Salt - as needed.

Cooking:

Soak for a couple of hours, boil in salted water (3-5 minutes is enough). Throw it in a colander.
Finely chop the onion, sauté until golden.
Mix Korean carrots with fried onions, chopped garlic into a pulp. Add chopped dill with parsley and bracken shoots.
It remains to insist on the salad so that the shoots are soaked and you can start tasting.

Korean spicy fern

A quick recipe dedicated to thrill-seekers. Nothing special, just add more garlic and chili peppers. Follow the proportions, the result will please you.

Stock up:

Salted fern - a bunch.
Soy sauce - 75 ml.
Coriander - 10 gr.
Lean oil - 100 ml.
Garlic - 5-6 cloves.
Hot pepper - a tablespoon.

We marinate:

Cut the soaked shoots, boil for three minutes. Drain and pat dry.
Add the rest of the ingredients to them, mix and leave to infuse for 2 hours.

Fern in Korean for the winter

After enjoying the salad, and appreciating the taste of Korean-style pickled fern, it would be nice to prepare a few jars for the winter. Keep the simplest recipe.

You will need:

Fresh bracken shoots.

Per liter of water for marinade:

Essence - a small spoon.
Sugar - Art. a spoon.
Garlic cloves - 4 pcs.
Salt - 2 tbsp. spoons.
Chili pepper, coriander, cloves, cardamom, nutmeg (choose from the list, or all at once for an oriental touch).

Preparation for the winter:

Divide the fresh fern into short pieces, pour boiling water over, let cool. Repeat the manipulation 3-4 times.
Cut the garlic into cloves.
Arrange the shoots in jars, shifting with garlic. Pour boiling water over again.
After 15 minutes, pour into a saucepan, add spices and boil the marinade.
Fill jars with marinade and roll up. Turn over and wrap, let cool. Send to be stored in the pantry.

To help novice cooks, I picked up a video recipe: bracken fern shoots cooked in Korean. May you always be delicious!

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fresh shoots

Fresh fern should not be eaten because it contains bitter substances and toxic components that can cause indigestion. If you have collected the shoots or bought them from the market, be sure to boil them for about 10 minutes in salt water before using them. The broth must be drained, it is not suitable for food.

If the fern is digested, it softens, loses its taste, aroma, and stops crunching. Ready-to-eat shoots taste like mushrooms. They make salads and appetizers.

In the refrigerator, fresh fern is stored for no more than a day. It quickly loses its useful qualities, so its processing should be done as quickly as possible.

It is good to store the shoots in the freezer, sprinkled with salt and wrapped in a tight bag. After defrosting, be sure to boil the shoots and only then cook dishes from them.

Sometimes the plant is first boiled and only then frozen. Taste before freezing. If there is a feeling of bitterness, then the fern must be additionally soaked in salt water.

Salting

In order for the fern to be stored for more than a week, it must be salted. Salt, in addition to preservation, eliminates bitterness. It is necessary to salt in dishes that are not subject to corrosion (glass jars, wooden tubs, enameled pans). When harvesting on an industrial scale, plastic barrels are used. The plant does not need to be washed.

For every kilogram of shoots, take 250 g of salt.
Sprinkle a layer of salt on the bottom of the container.
Lay a layer of fern, sprinkle with salt and so on.
Sprinkle salt again on top and press down with heavy oppression.

The leaves are laid tightly overlapping, each subsequent layer perpendicular to the previous one. The container is installed in the cellar, closet, refrigerator or pantry.

After 2 weeks, the resulting liquid is drained, the fern is taken out and, after shifting again, poured with brine (200 grams of salt per liter of water), pressed down with a load. Now salted fern can be stored for more than a year. Before use, it is soaked for 1-2 days, while changing the water 4-5 times.

The brine can be changed more times to completely eliminate the bitterness and extend the shelf life. Before salting, we advise you to taste the product that is already ready for use.

drying

You can store the fern in a dried form, but you can’t do without salt here either.

Boil the shoots in salt water for a little more than 5 minutes.
Drain the salt solution.
Arrange the sheets on shelves or baking sheets in a dark place protected from moisture.
Turn them over periodically so that each side dries evenly.

After a maximum of a week, the fern should dry out. When this happens, it is placed in linen bags and stored in a dry place for several years. You can also dry in the oven at a temperature of +50 ° C until the branches become brittle. A dry plant must be soaked in water before use, changing it several times. We offer a recipe for fern appetizers.

Boil 150 grams of dried fern for 5 minutes, drain the broth, soak in cold water for several hours, changing the water. Take 2 large onions, cut into half rings, fry in oil until transparent. Add chopped fern to them and fry everything together until cooked.

Salt, season with hot and fragrant pepper (to taste). Squeeze 3 cloves of garlic, pour in a large spoonful of soy sauce, simmer for a few minutes. Mushroom and asparagus flavored appetizer is ready.

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How to salt freshly cut fern

Once harvested, it can only be stored for a few days, so it should be cooked right away. Salting is not often used as a preparation, but fern leaves in this case are very tasty. For such a recipe, it will not take a lot of time, and only salt and shoots will be required from the ingredients. Under the right conditions, such a blank can be stored for several years.

Required Ingredients:

How to pickle a fern for the winter:

Rinse the young shoots of this plant, then dry a little;
As a container for salting, you can use a wooden tub or an enameled pan, the main thing is that subsequently oppression can be installed on the pulp;
Pour salt into the container, it is better to use coarse stone;
Then a thin layer must be put leaves;
Then generously sprinkle with salt and put the leaves again;
Thus, it is necessary to decompose all the ingredients, coarse salt should go as the top layer;
Cover the mixture with a thin towel or gauze, put a large plate on top, and put oppression on the plate, it should weigh as much as the mass;
Under the yoke, the mixture should be 14 days;
After that, you need to drain the resulting juice from the pan, and shift the mass again with salt. You need to try to shift the top shoots to the bottom of the pan;
Now you need to cook the brine, it is boiled from salt and water in a ratio of 1:5;
Brine is poured into the mass and sent for long-term storage.

This recipe allows you to quickly cook salted fern. The pulp should be salted for a week, and then it can be consumed. But you can store it for a very long time, the main thing is that the place where the workpiece is stored is cool. If there was a lot of salt in the workpiece. The pulp can be soaked in cold water. Such fern salting according to GOST is an absolutely simple matter.

For lovers of culinary experiments, we have also prepared other equally interesting options for preparations: pickled corn, salted eggplant and whites.

Required Ingredients:

How to salt a fern for future use:

Rinse the pods well;
In a large saucepan, mix the pods and coarse salt;
The mixture must be covered with a flat plate of a suitable size or a special wooden circle;
Put oppression on a plate so that the mixture is well compressed and gradually releases juice;
Leave in the room for about 7 days;
When the pulp is salted, it is necessary to drain the resulting juice, it can not be eaten;
The pods need to be packed into pre-prepared jars, they are best sterilized and tightly closed with lids;
It is best to store the workpiece in a cool room.

How to salt the fern in the taiga

The leaves salted according to this recipe are very salty, but this helps the workpiece to be stored for a long time. Before use, such a mixture can be soaked in cold water, you can leave the pulp in the water all night, during which time it will be freed from excess and become almost fresh.

Required Ingredients:

How to salt fern for the winter in jars:

The leaves must be properly prepared, they are washed well and the roughest parts of the stem are cut off, this is about 3 centimeters from the bottom;
Then the pulp must be transferred to a container in which it will be salted. Now you can do it in two ways. You can mix the shoots with salt and tamp. And you can sprinkle each layer of pulp with salt. Both methods can be safely applied, they are equally good;
Now the mixture is left for three days for salting;
Then you can stir the mixture and add a little more salt;
Now it is necessary to put oppression on top, which can not be removed at all;
And you can leave the pulp under oppression for several days, then transfer the contents of the pan to glass jars, tamp well and close with lids.

How to salt bracken fern at home

This recipe needs to be cooked for two weeks, periodically draining or adding water. But this is necessary in order to prepare the plant correctly and rid it of everything harmful. In addition, during this time the fruits are completely salted, they become soft and delicate in taste. This dish has a very interesting taste.

Required Ingredients:

The twigs must be washed, cut into pieces, usually the twigs are cut into pieces no longer than 1-3 centimeters long, sent to a large pot or container, pouring salt in layers, it is better to take a large stone one;
Now the mixture must be poured with cold water, it should completely cover it, put a big oppression on top;
The mixture should stand for three days, then the brine is drained from it and only 2/3 of the part is measured. This part must be poured back to the branches, you also need to add 1/3 of the total amount of cold water;
Let it brew for 4 days, and then pour in brine, which is brewed from 600 grams and the total amount of water poured initially into the container;
Let it brew for another 3 days, and then drain 1/3 of the brine, and instead pour the same amount of cold water;
The mixture needs to stand for 4 days and then it will be possible to drain all the liquid;
Sprigs need to be transferred to separate jars and rolled up with lids;
It is important that the drained brine cannot be used, it is not suitable for food.

How to salt ferns at home

The fern according to this recipe is salted for more than a month and all this time you need to store it in a cold room, for example, a refrigerator and a cellar. You can use not only glass jars for harvesting, but also large barrels or small tubs made of wood. The preparation, in any case, will turn out tasty and fragrant. The main thing is to maintain the desired temperature. In addition to salt, it is desirable to use various spices in the workpiece.

Required Ingredients:

How to salt bracken fern:

Wash the petioles, sort through and remove all sluggish elements, only dense and green petioles will do, others must be discarded;
Now you can put the petioles in a suitable container and lay with salt and spices weighing 1 kilogram. Salt must be taken not iodized and large. Spices can be pre-mixed in a separate bowl and sprinkle petioles with 1 kilogram of this mass;
After laying out all the layers of petioles and spices, you need to put any oppression on top, of suitable sizes;
In this state, the pulp should be about 1 month, you can reduce the time to 3 weeks;
After that, you need to drain the resulting juice from the mass and squeeze out the pulp a little, transfer it to pre-sterilized jars, again shifting each layer with salt and spices. Now there will be 500 grams of spices;
The jars are closed with lids and left for another 1 month to salt. Only after that it will be possible to open the blank and taste an unusual dish. But before trying the contents of the workpiece, it is recommended to boil in plain water or rinse well under running water, so the mixture will be tastier, and excess salt will be washed off.

How to salt a fern

This plant will be salted for a long time, but such a recipe allows you to cook it without much time. All ingredients are mixed in a special way and left for salting. So you can prepare a large number of petioles in one preparation. Such a preparation can be used as an addition to another dish or as an independent dish.

Required Ingredients:

Step by step cooking instructions:

Sort the shoots, rinse well several times in clean water, dry a little with a towel;
In a large container, you need to lay salt and petioles in layers;
When the mixture is laid, you can put oppression on the surface of the mass. Various objects can be used as oppression, but it is important that the oppression weighs as much as the salt mass itself;
The design of the container and oppression must be placed in a cold room, this is very important. If you store such a mass in a warm place, then it will turn sour very soon and you can throw it away. In a cool place, the mixture will salt correctly and in a timely manner;
After 2-3 weeks, you can remove the oppression and drain the resulting liquid, then the pulp can be transferred to separate jars;
It is better to rinse and sterilize jars in advance over steam;
The mass is transferred to prepared jars. It can be salted again well, but this is not necessary. The main thing is that the pulp is very tightly packed;
The workpiece can be immediately closed with polyethylene lids, which are pre-sterilized;
Such a blank should be kept cool, and it will be possible to try it only after a few weeks. This time the pulp is enough to properly prepare and become very tasty.

Fern can be prepared in many ways, but it is the salty version that will give the pods a delicate taste and unusualness. Such a preparation must be prepared during the harvest season of this plant, and eaten in the winter, when there are not enough vegetables and herbs.

receptynazimu.com

Not everyone knows about bracken fern as a product. Meanwhile, this valuable medicinal and culinary raw material is becoming increasingly popular. For medicinal purposes, young shoots and roots of the plant are used, in cooking - only shoots.

Bracken is a perennial fern of the Hypolepis family with a herbaceous stem structure. Without going deep into biology, it can be noted that this is an edible variety of fern. It reaches a height of about 100 cm, has a strong creeping rhizome, up to 10 mm in diameter, which forms so-called clones with its creeping abilities, occupying an area of 100-200 square meters.

Since ancient times, in the Far East, in particular in Kamchatka, local residents used bracken fern shoots for food, preparing it in dried, salted and pickled form in order to extend the time of consumption of the product from early spring for a whole year. Gradually, information about the culinary properties of bracken spread to Europe, where it grows in floodplains, the forest-steppe zone and in the mountains.

Interest in bracken as a food (often referred to as "green pasta") is growing, so we present information about this amazing product.

Collection of bracken fern

The time of collecting rhizomes for medicinal purposes, that is, the season of bracken roots and rhizomes begins closer to autumn. And early spring is a fertile time for harvesting bracken shoots as a culinary object

Bracken fern is a delicacy product rich in substances that contribute to the elimination of toxins and toxins (in particular lignin) from the human body, so it is especially important to use it for residents of large cities and megacities. From the harvested bracken, you can cook salads, hot dishes, use it as a filling for pies, pies, pancakes.

Only those juicy young bracken shoots that are fragile and easily broken should be collected. If, when bent, the shoot stops breaking, but only bends, the collection of raw materials should be stopped, since the shoots are already bitter and unsuitable for food at this time. In addition, in hardened sprouts, useful substances are minimized.

Having collected bracken shoots, remember that they must be processed immediately, since after 3-4 hours they become coarse and lose their nutritional and medicinal properties. In extreme cases, store the collected shoots in the refrigerator for up to 1 day. You can’t take it longer - the fern will lose all its taste.

Salting bracken fern

Tie the shoots into small bundles, put them in a barrel or other container in layers, sprinkling each layer with salt. The amount of salt is ¼ of the weight of the salted shoots. On the last layer, lay a load that is equal to or greater (but not less!) The weight of the fern itself. After 2-3 weeks, drain the resulting brine, then remove the load and change the upper layers with the lower ones. When changing layers, the fern is again sprinkled with salt.

Before use, salted bracken shoots should be soaked in water for 7 hours, or even more. Then lower the workpiece into boiling water and boil for 5 minutes, after which the product becomes suitable for cooking.

Drying bracken fern

Boil freshly picked shoots in salted water for 10 minutes, drain the water, and spread the boiled vegetable raw materials in a thin layer and dry, turning over until the shoots become brittle (this will take no more than 4 days). Place dried bracken shoots in cloth bags and store in a dry place.

Before use, soak dry raw materials in water for 1 day, periodically changing the water.

Freezing bracken fern

If you have prepared bracken fern shoots, then you have the opportunity to store it in the freezer. To do this, the raw materials for 10 minutes, fold in a colander to glass the water, then put in transparent plastic bags and put in the freezer until use.

Boil each next batch of bracken in new water.

Having subsequently thawed such a portion of the delicacy, you will be able to cook many tasty and healthy dishes from it.

But for this wonderful way of harvesting, you need a spacious freezer.

Where to buy bracken fern

If you are not attracted by the preparation of bracken on your own, take the opportunity to try dishes from this delicacy in public catering establishments (these are most often oriental restaurants). Although in Primorye this food can be found even in school canteens.

You also have the opportunity to purchase salted, dried and pickled ferns from different manufacturers and in various packages:

in plastic bags
in plastic buckets or containers
buy by weight
or purchase freshly harvested raw materials in the spring

You can buy bracken fern raw materials in specialized stores or on the market.

It is convenient to use a purchased fern, but it is still better and more economical to harvest it yourself in the spring. After all, bracken grows in all corners of the globe except for the Arctic, steppes and deserts.

Good luck in harvesting and eating bracken!

www.konservacija.com

This year, our good friends treated us to a dish made from dried ferns. We really liked it, and we decided to stock up on such a delicacy product for the future. Let me tell you how we did it.

First of all, you need to put aside all your affairs, and taking a backpack and an armful of packages, go to the forest. Approximate picking time for fern is from mid-May to mid-June.

It must be said that the fern has a huge variety of species, among them the bracken fern is considered edible. Young bracken shoots are suitable for food - they are crispy, juicy, break easily, have a light grayish tint, and are slightly covered with brown fluff. Leaves must be crocheted! A plant that has outgrown this stage is not considered edible!

After harvesting, the young shoots of bracken should be laid out in a uniform thin layer for drying. It is best to do this in a well-ventilated area, such as the attic of your house or sauna. We don’t have such an opportunity, so we dry it right in the apartment, spreading it out on a shelf, table, in general, wherever we have to. One of our good friends tied ferns into small bunches and hung them higher, closer to the ceiling. Many advise to dry it in the sun - we have not tried this method yet. Periodically, the fern needs to be mixed in order for it to dry evenly.

Our fern dried for a long time - 2-4 weeks. In the dried state, it has a dark color and becomes very thin. By weight dried fern about 10 times lighter than fresh! After complete drying, we laid out the fern in a linen bag, which we hung to show off closer to the ceiling.

Well, now a little about how to eat this dry product. We take out a bunch of dry fern, fill it with water and leave it like that for about a day. After it gets wet, it needs to be rinsed, cut and stewed in vegetable oil with onions. This dish is very rich in mushroom flavor, good for the body.

How to care for a fern in the garden Fern at home signs Fern room care at home

Fern is a rather unusual greenery and not everyone likes it, but all lovers of this greenery can be recommended to salt the stalks.

Salted stalks are juicy, tasty and savory, so it will be nice to open a jar of this blank in the winter.

Required Ingredients:

Fern - 1 kilogram;
Salt - 500 grams.

How to pickle a fern for the winter:

Rinse the young shoots of this plant, then dry a little;
As a container for salting, you can use a wooden tub or an enameled pan, the main thing is that subsequently oppression can be installed on the pulp;
Pour salt into the container, it is better to use coarse stone;
Then a thin layer must be put leaves;
Then generously sprinkle with salt and put the leaves again;
Thus, it is necessary to decompose all the ingredients, coarse salt should go as the top layer;
Cover the mixture with a thin towel or gauze, put a large plate on top, and put oppression on the plate, it should weigh as much as the mass;
Under the yoke, the mixture should be 14 days;
After that, you need to drain the resulting juice from the pan, and shift the mass again with salt. You need to try to shift the top shoots to the bottom of the pan;
Now you need to cook the brine, it is boiled from salt and water in a ratio of 1:5;
Brine is poured into the mass and sent for long-term storage.

For lovers of culinary experiments, we have also prepared other equally interesting options for preparations: pickled, salted and.

Required Ingredients:

Fern - 1 kilogram;
Salt - 250 grams.

How to salt a fern for future use:

Rinse the pods well;
In a large saucepan, mix the pods and coarse salt;
The mixture must be covered with a flat plate of a suitable size or a special wooden circle;
Put oppression on a plate so that the mixture is well compressed and gradually releases juice;
Leave in the room for about 7 days;
When the pulp is salted, it is necessary to drain the resulting juice, it can not be eaten;
The pods need to be packed into pre-prepared jars, they are best sterilized and tightly closed with lids;
It is best to store the workpiece in a cool room.

How to salt the fern in the taiga

Required Ingredients:

Fern - 1-2 kilograms;
Salt - 300-500 grams.

How to salt fern for the winter in jars:

The leaves must be properly prepared, they are washed well and the roughest parts of the stem are cut off, this is about 3 centimeters from the bottom;
Then the pulp must be transferred to a container in which it will be salted. Now you can do it in two ways. You can mix the shoots with salt and tamp. And you can sprinkle each layer of pulp with salt. Both methods can be safely applied, they are equally good;
Now the mixture is left for three days for salting;
Then you can stir the mixture and add a little more salt;
Now it is necessary to put oppression on top, which can not be removed at all;
And you can leave the pulp under oppression for several days, then transfer the contents of the pan to glass jars, tamp well and close with lids.

How to salt bracken fern at home

Required Ingredients:

Fern - 1 kilogram;
Salt - 2.1 kilograms;
Vegetable oil - 50 milliliters.

The twigs must be washed, cut into pieces, usually the twigs are cut into pieces no longer than 1-3 centimeters long, sent to a large pot or container, pouring salt in layers, it is better to take a large stone one;
Now the mixture must be poured with cold water, it should completely cover it, put a big oppression on top;
The mixture should stand for three days, then the brine is drained from it and only 2/3 of the part is measured. This part must be poured back to the branches, you also need to add 1/3 of the total amount of cold water;
Let it brew for 4 days, and then pour in brine, which is brewed from 600 grams and the total amount of water poured initially into the container;
Let it brew for another 3 days, and then drain 1/3 of the brine, and instead pour the same amount of cold water;
The mixture needs to stand for 4 days and then it will be possible to drain all the liquid;
Sprigs need to be transferred to separate jars and rolled up with lids;
It is important that the drained brine cannot be used, it is not suitable for food.

How to salt ferns at home

Required Ingredients:

Fern - 2.5 kilograms;
Salt - 1 kilogram;
Spices - 500 grams.

How to salt bracken fern:

Wash the petioles, sort through and remove all sluggish elements, only dense and green petioles will do, others must be discarded;
Now you can put the petioles in a suitable container and lay with salt and spices weighing 1 kilogram. Salt must be taken not iodized and large. Spices can be pre-mixed in a separate bowl and sprinkle petioles with 1 kilogram of this mass;
After laying out all the layers of petioles and spices, you need to put any oppression on top, of suitable sizes;
In this state, the pulp should be about 1 month, you can reduce the time to 3 weeks;
After that, you need to drain the resulting juice from the mass and squeeze out the pulp a little, transfer it to pre-sterilized jars, again shifting each layer with salt and spices. Now there will be 500 grams of spices;
The jars are closed with lids and left for another 1 month to salt. Only after that it will be possible to open the blank and taste an unusual dish. But before trying the contents of the workpiece, it is recommended to boil in plain water or rinse well under running water, so the mixture will be tastier, and excess salt will be washed off.

How to salt a fern

Required Ingredients:

Fern - 10 kilograms;
Salt - 3-4 kilograms.

Step by step cooking instructions:

Sort the shoots, rinse well several times in clean water, dry a little with a towel;
In a large container, you need to lay salt and petioles in layers;
When the mixture is laid, you can put oppression on the surface of the mass. Various objects can be used as oppression, but it is important that the oppression weighs as much as the salt mass itself;
The design of the container and oppression must be placed in a cold room, this is very important. If you store such a mass in a warm place, then it will turn sour very soon and you can throw it away. In a cool place, the mixture will salt correctly and in a timely manner;
After 2-3 weeks, you can remove the oppression and drain the resulting liquid, then the pulp can be transferred to separate jars;
It is better to rinse and sterilize jars in advance over steam;
The mass is transferred to prepared jars. It can be salted again well, but this is not necessary. The main thing is that the pulp is very tightly packed;
The workpiece can be immediately closed with polyethylene lids, which are pre-sterilized;
Such a blank should be kept cool, and it will be possible to try it only after a few weeks. This time the pulp is enough to properly prepare and become very tasty.

Bracken fern, a valuable nutritious and medicinal plant, began to be used in the diet of Russians about a quarter of a century ago. Young shoots of ferns (snails) are harvested when they are just starting to unfold leaf blades. After harvesting, they are salted, marinated, added to omelettes, eaten instead of asparagus. A fresh plant spoils quickly, so you need to know how to properly store it.

fresh shoots

If the fern is digested, it softens, loses its taste, aroma, and stops crunching. Ready-to-eat shoots taste like mushrooms. They make salads and appetizers.

In the refrigerator, fresh fern is stored for no more than a day. It quickly loses its useful qualities, so its processing should be done as quickly as possible.

It is good to store the shoots in the freezer, sprinkled with salt and wrapped in a tight bag. After defrosting, be sure to boil the shoots and only then cook dishes from them.

Sometimes the plant is first boiled and only then frozen. Taste before freezing. If there is a feeling of bitterness, then the fern must be additionally soaked in salt water.

Salting

For every kilogram of shoots, take 250 g of salt.
Sprinkle a layer of salt on the bottom of the container.
Lay a layer of fern, sprinkle with salt and so on.
Sprinkle salt again on top and press down with heavy oppression.

The leaves are laid tightly overlapping, each subsequent layer perpendicular to the previous one. The container is installed in the cellar, closet, refrigerator or pantry.

The brine can be changed more times to completely eliminate the bitterness and extend the shelf life. Before salting, we advise you to taste the product that is already ready for use.

drying

You can store the fern in a dried form, but you can’t do without salt here either.

Boil the shoots in salt water for a little more than 5 minutes.
Drain the salt solution.
Arrange the sheets on shelves or baking sheets in a dark place protected from moisture.
Turn them over periodically so that each side dries evenly.

Salt, season with hot and fragrant pepper (to taste). Squeeze 3 cloves of garlic, pour in a large spoonful of soy sauce, simmer for a few minutes. Mushroom and asparagus flavored appetizer is ready.