GenyaF
Ltd! I, too, marina meat in adjika, if I manage to pull out the jar from my husband. But I didn't add kefir, I will definitely try. This year I did a lot of adjichka again.
Allegra
Many thanks to the author for the recipe!
I'm doing it for the second year, I don't want to do it any other way. Everything is simple and tasty.
MariV
I confirm - I redid all sorts of adjiks a lot - this one is the best! This year I didn’t do it, but since last year there are still small reserves, and it’s worth it - at least that!
Svetta
I just made this adjika. I tried it - spicy !!! well it is, after fermentation the taste will change. But somehow I didn't have enough sugar ... Nobody tried adding sugar or honey?
MariV
Made 3 liters. Stands, ferments. wonderful, proven recipe!
Anna1957
Quote: MariV

Made 3 liters. Stands, ferments. wonderful, proven recipe!
Ol, how much salt did you put in? There, at the beginning, they talked about it, but to no avail, and then I did not have time to read.
MariV
An, exclusively for taste and by eye! I have already fermented, put it in the cellar, and will take it home by winter. Stands in a relatively cool place, there are not even attempts to ferment again. It seems to me and, already from repeated experience, the amount of salt is not decisive. Never got moldy!
nakapustina
Quote: MariV

I confirm - I redid all sorts of adjiks a lot - this one is the best! I didn't do it this year, but since last year there are still small reserves, and it's worth it - at least that!

I also have another 0.5 liter jar from last year, it is stored in the corridor, in the vestibule between the front doors. Adjika
Albina
It's time to prepare. We also make adjika, but with horseradish. The cooking principle is the same
Gaby
Girls, Lyudmila, tell me what is the output in liters? And I also understood correctly that half the portion needs to be cooked in a 5 liter saucepan? Does the hat rise strongly? I used to cook, but once and for a long time, I don't remember how much I did.
filirina
Quote: innaell
and when she rushed, everything was already covered with white mold

To prevent this adjika from becoming moldy, after it is fermented, it is necessary to pour a layer of vegetable oil on top - 0.5-1 cm. after that it stands as if buried. Since last year, I have 5 bottles of 1.5 each still alive. The only thing I keep in the refrigerator, but I think the cellar is fine.
LiudmiLka
Girls, just now I saw your posts in this thread.

Vika, I make a full portion in a 10-liter enamel bucket. It just turns out - and full, and does not overflow during fermentation.

Irina, there is no need for vegetable oil at all - if it grows moldy, it means that you have not been virtuous.

Natalia, thank you for your kind words and everyone, everyone, bon appetit
Gaby
Luda, thanks for the answer, I don't have a bucket.
LiudmiLka
Vika, half a serving will work just fine in a large enamel saucepan. For example, I have a lot of buckets for a year and still have a lot for the next. You can't eat much of it.
Gaby
The day before yesterday I made half a portion, it turned out a little more than half of my saucepan, yesterday I come home from work, I open it, and there is already a hat with a crack in the middle. Go ahead ... as I understand it, it will turn out somewhere 3 liters.
Lyudochka, happy holiday to you!
annnushka27
I screwed half a portion for a sample, put it on, we are waiting!
I do exactly the same, but without the tomato, now we will try this one.
BlackHairedGirl
Lyudochka, please help! I want to make your adjika, but I have 3 kg of pepper, and only 1400 g of tomato, do you think you can do that? I'm afraid he won't ferment.
Mark's mom
LiudmiLka, Lyudmila, I have been doing your adjika for the third year!
Thank you every time! Very, very tasty!
olesya26
Thank you very much Luda for the adjichka, I liked it very much, it is delicious. I read the reviews and realized that one portion would obviously not be enough, and made 26 liters. Part I put in the basement, and a little in the refrigerator. The basement stands beautifully.
Sone4ka
today I made a little adzhika for testing and now I can't heat the fifth corner for her
the heating has not yet been turned on, the apartment is 17-18 degrees. I hope it turns sour before it gets moldy)
Albina
Sone4ka, we make such adjika every year and only here I read that it is "fermented". Notice the word is written in quotation marks.The meaning of these 3 days is for the product to "make friends" with all the ingredients and not turn sour, as you understood. We stir from time to time, but not to fanaticism. And that's all. As yeast dough needs temperature, there is no such thing here. I keep it for 3 days at room temperature, and then put it out in the cold. During the process, I try for salt, maybe not enough.
Kokoschka
I love this adjika !!
I made 20 liters this time! I myself can make a glass of such adjika in a day!
Thanks again for the recipe, I cook it all the time!
MariV
I, too, do not recognize another adjika. And this year I did it with horseradish - generally mortality! There is no longer a liter can. True, she did not add sweet pepper.
Kokoschka
LiudmiLka, my report, what a delicious adjika !!!!
This is not the first time I do it, but each time we will do it with great pleasure and many thanks for the recipe!

Adjika without cooking, pickled
MariV
Yes, yes, a very good and successful recipe!
Kapet
Quote: Albina

Sone4ka, we make such adjika every year and only here I read that it is "fermented". Notice the word is written in quotation marks. The meaning of these 3 days is for the product to "make friends" with all the ingredients and not turn sour, as you understood. We stir from time to time, but not to fanaticism. And that's all. As yeast dough needs temperature, there is no such thing here. I keep it for 3 days at room temperature, and then put it out in the cold. During the process, I try for salt, maybe not enough.
And I understood it quite literally: all this wort should just turn sour, and not sickly. From there, a pleasant sour smell appears, and vitamins are preserved better, like in sauerkraut. For example, when the signature Tabasco sauce is made, chopped hot peppers are generally fermented in oak barrels for THREE YEARS! And yummy turns out!
Kapet
I was tempted by this vitamin recipe ... Hot peppers turn red in the garden, garlic hangs in bundles, tomatoes are ripe too, and branches are being cut off. Only I don’t have a roundabout, but there’s a bazaar for that - I don’t mind a lot for such good and denyushka ...

This is what I think. I will store it in the basement - it’s not exactly a cellar, but cooler than in the rooms, although not as cool, of course, as in the refrigerator. Since the fermentation process after the active phase turns into passive, so to speak, I will try for the first time to keep this ready-made case in glass jars under a lid with a water seal. If it's a little under-fermented, then it doesn't matter - the lid won't rip off. The main thing is not to miss the moment when the water on the lid evaporates ...
Adjika without cooking, pickled
sweetka
God of Yipon, what kind of devices do people have for bottles and cans ... And here we are all in the old-fashioned way - we plug the booze with a corn cob
So what am I talking about ... I have been walking for a couple of weeks now, I want pickled adjika. I haven’t done it for several years, so I directly feel chronic adzhik insufficiency in the body. I went to the market for hot pepper. I ask my uncle suspiciously: is your pepper bitter? he told me: - well, try it. I do not mind. I told him: and if I eat a whole, give the rest for free? the man looked slyly: I swear I'll give it up. I didn't really like his answer, so I didn't eat the whole thing, but tried a small piece ...
Then I drove around the market that a rocket rocket, and now I roughly know the footage of my intestines - while the pepper was walking along them, I felt every centimeter.
I went to twist!
Kokoschka
So I will do it again, I already anticipate this yummy with manti!
kavmins
my grandmother always cooked borscht on a similar fermented tomato-adjika, though they didn't add so much bitter pepper and there was more salt, but the borscht tasted just awesome)) I also need to somehow get together and make such a fermented tomato adjika - remember the taste childhood) thanks for the recipe!

but I myself do not ferment adjika - I also make it raw, but I add vinegar and store it in the refrigerator
sweetka
Quote: kavmins

my grandmother always cooked borscht on a similar fermented tomato,
I recognize my brother Kolya. Mine made borscht with pickled tomatoes. Where does Granny come from?
Natalishka
And I already did: girl_manikur: The second day is worth it. I put less bitter pepper
kavmins
sweetka, a grandmother from the Don ...
sweetka
in-in ... we have very similar kitchens.if we compare ours, then it can hardly be compared with the Central, let alone the Western. but Kuban - here you are, please!
kavmins
sweetka, so the basis was one))
Irriska1963
sweetka, our granny scrolled tomatoes and fermented them. And this business was called morse. And kept in bottles, stuffed with a cloth with salt. I nakalaputsya adjika. We eat with manti and cook borscht.
M @ rtochka
Didn't make a full portion. Just because this year I try different sauces, adjikas, I do it a little bit to try.
I ALREADY liked this one! It is her sourness. Made exactly according to the recipe, but for my taste it could have been sharper. After the souring, the pungency somehow quenched, it became just pleasant, everything is balanced.
Thanks a lot for the recipe
Marina22
LiudmiLka, but I only have a plastic bucket of a suitable size, but it cannot be in it.
there is also a large stainless steel pan. Is it possible in it?
LiudmiLka
In no case - you get poison! Is it season now? Greenhouse and GMO vegetables?
Marina22
LiudmiLka, I'm just already thinking what to do. And I have nowhere to put the bucket, so I don't buy it. I'd like to make this delicious adjika.
LiudmiLka
Maybe then a set of enamel pots or glass jars. You will simply mix the mass not in one container, but in several. And plastic for sour is generally death. They ferment everything in plastic barrels, then sell and eat themselves. Although mine is not better either, at the dacha the tap at the barrel of white wine broke, so they poured it into large plastic bottles, but they don't want to go into glass bottles. So they drink. And this is diabetes, and CVD, and oncology (including prostate cancer), various hormonal disorders. They laugh and say that this is all nonsense and not true
Marina22
LiudmiLka, thank you very much, but I have a new set of stainless steel pots of a good company, presented last year. Another nowhere to put. I have a lot of cake bells and whistles. Because of this, there is absolutely no place either in the kitchen, or in the rooms, or in the hallway. You will most likely have to do half a portion or a quarter, insist in small jars. And then another portion.
Thank you very much for the science.
LiudmiLka
And even three-liter cans have nowhere to put? But even in smaller containers, why divide? In addition, it is necessary to take into account the seasonality of vegetables (prices for them, their quality and air temperature in the room) - all this cannot be extended for six months. Just grind, mix in something unsuitable for storage, but of the required volume (only with the speed of a mad cockroach) and at the same speed through prepared jars, but with a large supply of free space (for fermentation), spread out. And then just mix everything separately and then store in the same jars. I like to pour into champagne bottles, 1 liter for wine and store on the refrigerator door.
Marina22
LiudmiLka, yes, nowhere at all. I have 2 largest cans of 1.5 liters. The rest are small. Now I began to collect. Can you mix in a large stainless pot? I learned about the speed of a mad cockroach
LiudmiLka
Of course, nothing will happen in a couple of minutes. The most important thing is to do this carefully so that there is no salt in one jar, hot pepper in another, and one garlic in the third. And I have different banks everywhere (the apartment has a full pantry, closets, everywhere in the country, plus the basements in the garage and in the country are full). Well, there are also enough pots everywhere. But you can't do without enameled dishes. Where to store soups, borscht, sauces? I even have enamel trays (sets). Of course, one cannot do without plastic containers, but this is for the transportation of products and they must be made of high-quality plastic, branded.
torbochka
Quote: Marina22
Can you mix in a large stainless pot?
Marina22, Marina, do not be afraid of stainless steel, this is not aluminum, it does not "come into contact" with an acidic environment, so be bold! No wonder the Zepter company is famous all over the world for its stainless steel!
Gaby
Lyudochek, and what is the danger of stainless steel? I didn’t know that you didn’t recommend cooking in it, and when I cooked this adjika several years ago, I fermented it in a stainless steel pan with a thick bottom. She is still alive. And this year I planned to cook again. It's not aluminum that can react, is it?

Marina, get ready, everything will be okay.
LiudmiLka
It is believed that it does not enter, but what we sell everywhere is not clear what is made of. Sometimes aluminum is less harmful than our modern "stainless steel".The zepter, of course, is cool, but how much does it all cost and how many have huge pans of this company. Vika, if you are sure of her quality, then of course, do it.
Gaby
Lyudochka, I have had these pans for a very long time, they are the same age as my daughter, they are Italian with the steel marking 18) 10 seems to be, but not a zepter. I understand your concerns.
LiudmiLka
Vika, this is real wealth, it is necessary to pass them on by inheritance. Modern I don’t believe anything - they are trying to save money on everything and deceive.

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