afnsvjul
Tell me how to determine the moment when adjika is ready so that it does not overstay too much. And then we have a heat under 40. How long to withstand at this ambient temperature?
afnsvjul
And another question to catch up !!! For the amount of products indicated in the recipe, what container to take for the sourdough? In general, how many liters of adjika comes out?
matroskin_kot
It smells delicious, albeit unusual ... I got an incomplete 10-liter bucket ... The cap rises, but does not come out over the top ... I try it often ... Every time, it's more fun .... It shouldn't smell sour ... I - I never liked pickled tomatoes, etc., but here the taste is different ... I wrapped the bucket with gauze so that the bogey flies wouldn't get in ... It smells - ... cool .. . Just now she slipped ... checked ... at But the whole tomato hat has settled, quietly wanders, gurgles, but without fanaticism, well, like kvass, or what ... Tomorrow, maybe already in jars and in the refrigerator? What do you think? Girls, but after all, it's delicious ... I couldn't believe it ... I thought that if nothing good came out, well ... I'll freeze it ... overboil. ... A- here- EVERYTHING IS GREAT !!!!
Olima
Girls, I think everything is fine with adjika. Yesterday, as I wrote a message, there was no more time to look at it. And already before going to bed I remembered about her, I think I'll go and take a look, if something in the morning I will boil it and in the freezer. I come, open the lid (it does not lie tightly), interfere and ... this adzhichka smells so delicious to me. Garlic began to be heard and in general such a delicious smell, I would have smelled and smelled. Some process went through and everything worked out. URYAYAYAYAYA !!!! But in the morning, honestly, she smelled. The husband says that at the initial stage, it can be a little tomatoes and podvanyat.
Huh, otherwise I have already bothered a little.
Only now I had to not listen to my husband, that there would be enough hot pepper. I should have added one more, but this is for my taste
afnsvjul
Sorry for the importunity, but still how to determine when it is time to put adjika in the refrigerator?
LiudmiLka
Quote: Olima

in the morning I will boil it and in the freezer.

It cannot be boiled or frozen. Rather, it is theoretically possible. But we do it for the good of the body. Why kill everything "alive" there, and the taste of boiled vegetables is generally different. In general, then something else will turn out.
And once again I will write that I use it to marinate purchased chicken, chicken legs, lamb and then bake it. It turns out very tasty, plus with a crispy crust and not greasy.
Quote: afnsvjul

Sorry for the importunity, but still how to determine when it is time to put adjika in the refrigerator?

Adjika should be put into the refrigerator when it stops fermenting, that is, “calms down” and settles.

Gaby
read afnsvjul, Lyudmilka wrote for 3-4 days, and you yourself will understand that when she ferments - you will see and when she ferments - you will also see. I cooked last year and I still have it. I wish you success!
P.S. Oops, and Lyudmilka has already answered, but I'll leave my answer to instill confidence.
afnsvjul
thanks Gabi, thanks Ludmilka
matroskin_kot
Pickled vegetables, yeah, healthy. Mine have already eaten a litrushechka of adjika, moan that there is not enough pepper .. To whom is not enough, add yourself, and for me, it is the most ... And the baby ate, however, not very willingly, rather, she tried, but the very fact .. Borshchik with such a dressing .... probably will be at 5 !!!
MariV
Yes, we are waiting Sailor, because I will also make such a self-fermented adjichka!
LiudmiLka
Quote: matroskin_kot

Borshchik with such a dressing .... probably will be at 5 !!!
Just to preserve everything useful, it is better to put it on a plate when the borscht (soup) is lukewarm, not hot.

matroskin_kot
Girls, my adjika is already in the fridge. The children themselves put them in the jars and took them away ... It seems to me that I overexposed a little ... I had to pack early in the morning ...The sourness appeared, not sour, but sourness .. For lovers of spicy, nephew and son-in-law, just ... Tasty, really ... Doesn't wander around, doesn't get out of cans, behaves pretty well. So, you need to try, then, as you get the hang of it, it may not be necessary, but for beginners, we try more often ... so as not to overexpose in the warmth ..
It would be where to store it, I would still wind it up. Trouble is a minimum, do not cook, do not boil ... And, most importantly, it is useful ...
Olima
LiudmiLka, I thought to cook adjika, thinking that she was that bye-bye. And now, when everything is fine, no one is going to cook it. I'm waiting for the final result.
LLika
Last Saturday I made half a portion of "fermented" adjika and from Elenka69 (also without cooking).
The adjichka wandered for three days and I transferred it to the refrigerator, but it didn't settle on my own, I mixed it and poured it into the jars.
Now we finish eating Elenkina, it seems like you can eat it right away. LiudmiLka, Yours is next. I suspect that I will have to buy a whole portion of vegetables, this food is eaten too quickly
nut
It's the third day for me today, all the thick from above is in the faults, interfered with it, after a couple of minutes everything rose again - it can already be poured into the banks By the way - the banks need to be scalded or just washed
LiudmiLka
Irina, you need to wait a little if she is still wandering. Then he will get his own in the refrigerator anyway and climb out of the container. I usually keep it for 3-4 days when it's hot.
And I just take the container clean and dry.

Girls, you all took it up so early. But I'm waiting for September - October, because then we have a large selection of cheap good peppers. Now the prices for it are not yet dumped
matroskin_kot
So I won't have my tomatoes already in September
Olima
Quote: LiudmiLka

But I'm waiting for September - October, because then we have a large selection of cheap good peppers. Now prices for it are not yet dumped

LiudmiLka, and then there will be prices for tomatoes such that it is better to buy pepper more expensive now. Moreover, cold rains have started and all the tomatoes are turning black, prices on the market for them have begun to rise slowly.
nut
That's it, girls, I poured my adjika into jars If earlier, when stirring, it began to bubble, then today it interfered and ... silence Tasted it - it tastes sour Well, like Matroskin, let's pack it as soon as possible - now I'll take it to the garage cellar , it's pretty cool there. I put two jars in the hall, we will try it
LiudmiLka
Girls, of course, I'm not Elena Malysheva, but I really like to stage experiments.
I kept one bottle of adjika (from under champagne with a plastic cork) on the refrigerator door for exactly 3 years. And she still hasn't changed her taste. How many times will I repeat that I marinate with it all sorts of nonsense, such as chicken legs, lamb (especially when there is no more garlic in the spring, and here you have sourness, and peppercorn, and garlic). Pork shashlik, of course, does not belong to this nonsense, and his - only wine.
Olima
Quote: nut

That's it, girls, I poured my adjika into jars. If earlier, when stirring, it began to bubble, but today it interfered and ... silence I tasted it - it tastes sour. Well, I'm like Matroskin, let's pack it as soon as possible.

Oh, Nut, I have exactly the same as yours. Everything is already in the refrigerator, I barely put all the cans in it. There were zero places left, and I still wanted to do so much.
With half a serving, I got 7 half-liter jars.
afnsvjul
And about the process of marinating chicken legs, you can learn more
matroskin_kot
Yes, there is not enough refrigerator ... Definitely ...
LiudmiLka
Quote: matroskin_kot

Yes, there is not enough refrigerator ... Definitely ...
Is there a good basement?

Quote: afnsvjul

And about the process of marinating chicken legs, you can learn more
Simple. Spread clean legs or pour (with the liquid part from the bottom of the bottle) adjichka, add a little salt and leave under the lid: Then bake in the oven, for example. You can keep in the marinade from half an hour to four hours. If you keep a little, it will be juicier, and the longer, the drier the meat will be.
matroskin_kot
No, there is no cellar, everything is in the refrigerator for now, then - in winter - you can just put it in the closet ... Morozov is not here ...
MariV
Chichas-chichas, I'll wind mine!
Here it is, resting; waiting for the bubble to begin. If the experience goes well, then in the fall, when I dig up the horseradish roots, I will make my own in the same way,
MOSCOW
Well, I stood for a day - yet nothing!
matroskin_kot
Oh, and my adjiku today in soup with lamb lily - delicious! On a plate to taste. Exactly that pungency and sourness that is needed ... And from the realization that it is useful, I am so proud
MariV
Ekskrrprment was successful!
Mine stopped fermenting; poured into jars and put into the refrigerator.
Respect for the recipe to the author!
LiudmiLka
Girls, good health to you and your family
Olima
Girls, and I have already eaten half a jar of this adjichka in two sitting. If things go on like this, then you will have to ask one of the neighbors to stand in the refrigerator with another portion of adjika
Lyi
Yesterday I made a batch of adjika, now the bucket is in the kitchen under the air conditioner, it is turning sour. Made strictly according to the recipe. Thank you very much for it.
It smells delicious, tastes very good too.
I decided that all the other tomatoes ripening in the garden would be done with adjika. This year I have mostly "pink" tomatoes, very tasty, sweet, fleshy, but they don't fit into the jar. I have already spun a lot with sliced ​​salads. I think if we manage to save them with adjika, it will be the very thing.
It remains only to solve the storage problem.
What do you think, if the finished adjika is rolled up under the lids, it will be good?
There is absolutely no place in refrigerators (3). Sadly, I look at the Korean style eggplants and mushroom eggplants, which I transported from the refrigerator to the basement, and which I bring back every day with the lids torn off.
While adjika is sour, I'm waiting for your opinions, advice on rolling adjika into iron. And if someone tells you how much vinegar to put in Korean-style eggplants and mushrooms so that they are safely stored in the basement, I will just be delighted. Or maybe they need some more changes in the recipe for them to be stored in the basement?
MariV
Lyi HERE HERE LOOKmaybe you can pick up something!
LiudmiLka
Lyi, if you do not have a basement, then pour the completely fermented adjika into cans or bottles, but NOT TO THE TOP, close with plastic lids and put, for example, on the balcony. And it will also stand for a long time. It has been on the balcony of my neighbor for three years. True, she has a north side. Only one condition for such storage is GARLIC LARGE.
matroskin_kot
They finish the second can. The main thing is not to over-acidify and not get moldy ... while it is cheerful ...
Lyi
Quote: MariV

Lyi HERE HERE LOOKmaybe you can pick up something!
MariV, thanks, I'll watch.
if you do not have a basement, then pour the completely fermented adjika into jars or bottles, but NOT TO THE TOP, close with plastic lids and put, for example, on the balcony
More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=82094.0
Liudmilka, Thank you. There is a basement, but it is not cold. South, it's hot.
Lyi
Today is the 3rd day my adjika is fermenting. Almost does not wander, although she did not wander very much with me. In the kitchen under the air conditioner 22 *, she probably did not feel very hot.
Now I intervened and added almost a whole spoonful of salt, in my opinion, when fermenting it "ate", yesterday it was normal salinity, and today it is very undersalted.
Before spinning, I still think to roll it up under the lids, it's delicious, it will be a pity if it starts to turn sour later, I'll try it again with salt.
LiudmiLka
Why under air conditioning? After all, the warmer it is, the better for fermentation. And why roll up under the covers if there is a basement?
Lyi
Quote: LiudmiLka

Why under air conditioning? After all, the warmer it is, the better for fermentation. And why roll up under the covers if there is a basement?
Firstly, I was afraid that it would acidify, and secondly, under the air conditioner there was the most convenient place, the bucket did not bother anyone.
There is absolutely no place in refrigerators. It's very warm in the basement and again I'm afraid that it will oxyderate, this time.And sometimes a mouse-rat can run in, which loves to eat through plastic covers, that's two.
Adjika is very tasty, I want to keep it the same longer.
Thanks again for the recipe.
LiudmiLka
Lyi, good health
And mice and plastic covers are familiar to us, of course, too. Try it. Then tell us. Only, I think, it is necessary that VALUE TO THE END, otherwise ...
matroskin_kot
I just marinated pork ribs in adjichka, plus - soy sauce and a little honey - half a spoon ... The smell is such that, supposedly asleep, children came to the kitchen - but what does it smell like?
LiudmiLka
Girls-boys, another know-how just "invented". Fried chops from chicken breasts and was too lazy to peel and crush garlic in batter. I remembered that tomato paste was added to the Gypsy-style chops (they respect good pork), and, in short, I dropped ajichki there. I, of course, have chicken, not pork, but she also loves garlic. You know, it turned out great. I like it. I don't know what mine will say, but I think they will approve
nut
Yesterday I made turkey necks like that - I filled them with adjika, then what was left in the jar completely sparse, held it for 2 hours, fried it and set it to stew - delicious
LiudmiLka
Irina, you were pickling. And I added it to the batter.
Andreevna
LiudmiLka
Thank you so much for such a tasty treat !!! I made 8 liters in the country from my own grown tomatoes, peppers, garlic and hot peppers. At first there was a calculation for 6 liters, but I added 3 peppers there, and they are hefty vigorous, light, tiny ones. For comparison, one such pepper is enough for me for three 3-liter jars of cucumbers. Well, I got it out of my eye. I had to urgently correct it, bringing the adjichka to 8 liters. As a result, 3 liters have already disappeared, and I didn't even notice how. True, I shove it now everywhere for scus. Yesterday I made a salad of baked vegetables, I needed garlic, so I replaced it with adjichka, it turned out so delicious! Now I think, if we crack it at such a rate, then what will remain by winter. Perhaps we still need to do it, it's a pity there is not enough space in 2 refrigerators, otherwise I would have made at least two more buckets.
LiudmiLka
Andreevna, on health
By the way, for me it is the only way to preserve garlic until the next harvest so that at the same time it tastes good to me. I tried to freeze it, and in oil, peeled, unpeeled, crushed ... Then I threw it away. I also tried to store at 5 degrees, as advised, and, in short, what I did not do. Experiments on the storage of garlic have been staged, unsuccessfully, for several years.
Lyi
Yesterday I was in mourning, a rolled lid was torn off from one can and it tasted peroxide. Of course, it will go for marinades, but it's just a bit sour.
Now the second batch is brewing. Can we roll it early? Last time I withstood for 4 days.
The rest of the banks are still standing.
LiudmiLka
No. She must be good... As for the taste: if you do not like the sour taste, then you probably need something else (a completely different recipe), cook it and then roll it up.
And this is the recipe. If he does not do good to the end, as expected, in the warmth, then the process will continue in the refrigerator, and it will stain everything, since it will crawl out of the containers
Lyi
Quote: LiudmiLka

No. She must be good... About taste: if you don't like sour taste, then you probably need something else.
I don't like it, I guess I was just very upset.
The rest of the banks are at attention. (Mmm)
MariV
Today I have pickled tongues in adjichka. Class!
Recipe HERE
I climbed into the cellar this morning - to see the adjika in a 3-liter jar - it is closed with an ordinary polyethylene lid - stands motionless!
*UTAH*
I'm going to cook such adjika. Can I add horseradish to it? Has anyone tried it? I think there will be even greater benefit

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