How to cook salted bracken fern at home

Among more than 20000 fern varieties, only 3-4 are considered edible. The most popular of them is the bracken variety. It is widely distributed in East Asia. If you salt the bracken fern correctly, you can stock up on a huge amount of useful substances for the winter.

How to salt bracken fern at home

Orlyak is an edible variety of fern that grows in the European part of Our Country. The collection of plants begins in May with the advent of heat. The young shoots of the fern are eaten. They are called rachis. A distinctive feature of the shoots is their twisted shape, resembling snails in appearance. Due to it, rachis dishes have a very appetizing look.

Salted bracken tastes like a cross between mushrooms and asparagus. It is used to prepare soups, salads and second courses. In addition to interesting taste properties, dishes from salted bracken fern are notable for their useful composition. The main advantage of the product is its high iodine content.

The plant is harvested in the first half of May. But the product can be purchased in prepared form. It is sold in shops with Korean delicacies. When collecting plants on your own, you should be guided by the following principles:

• the optimal length of the shoots is 20-30 cm;
• when pressed, the petioles should make a crunch;
• in the upper part of the shoot there is a curl resembling a snail;
• when cutting a plant, it is necessary to leave a stump of 5 cm;
• after collection, the shoots should be processed within 10 hours;
• if during long-term storage the rachis began to darken, it is forbidden to eat them.

Before cooking, the shoots must be prepared. Initially, the product is thoroughly washed. The next step is to soak it in salted water for a day. Water must be changed periodically. The next day, the fern is boiled for 3 minutes. After that, the product can be heat treated.

Traditional recipe for salting bracken fern

Fresh rachis can be used in soups, salads and meat dishes. But in order to stock up on the product for the future, it is necessary to marinate or salt it. The traditional recipe involves the use of the following components:

• 500 g salt;
• 1 kg fern.

Recipe:

1. The bracken is thoroughly washed under running water.
2. A layer of salt is placed at the bottom of a deep container. Spread a layer of shoots on top. They need to be salted until the ingredients run out. The top layer should be salt.
3. A weight of at least 1 kg is placed on top.
4. The product is left for 2 weeks in a cold place.
5. After the specified time, the resulting liquid is drained from the container.
6. The plant is laid out in jars and poured with saline with the addition of ascorbic acid.
7. Banks roll up in the usual way.

Quick salting of freshly cut bracken fern

The preparation of salted bracken fern is often carried out according to a faster recipe. It takes only a week to salt the product. But the shelf life of the finished product does not change from this. The ratio of components is as follows:

• 250 g salt;
• 1 kg fern.

Cooking process:

1. Each pod is thoroughly washed with clean water.
2. In a deep container, the plant is mixed with coarse salt.
3. From above, the product is covered with a wooden plank or plate.
4. To extract the juice, oppression is placed in the container, which can be a small weight.
5. After 7 days, the resulting juice is drained.
6. The shoots are packed into jars and canned.

Salt bracken fern with spices

The taste of bracken fern in combination with spices is able to sparkle with new shades. Additives can be chosen at your discretion. With shoots in perfect harmony:

• coriander;
• anise;
• oregano;
• caraway;
• rosemary;
• nutmeg.

Before salting the product, you need to prepare the ingredients:

• 1 kg of salt;
• 500 g spices;
• 2,5 kg of shoots.

Recipe:

1. The fern is sorted out, getting rid of sluggish and spoiled shoots.
2. The plant is laid out on the bottom of an enamel pan, covered with salt and spices.
3. Oppression is placed on top.
4. After 3 weeks, the pulp is separated from the juice and laid out in sterilized glass jars.
5. The remaining spices and saline are added to the shoots, after which the jars are twisted.

Bracken fern, salted immediately in jars

Ready-made fern is sold in Korean stores. It is added to salads, fried and stewed with vegetables or meat. The product has received its distribution in Siberia and Asian countries. There it is found in almost any grocery store. The price of an eagle per 1 kg is about 120 rubles.

How to cook salted fern bracken in the taiga

Taiga-style fern is a wonderful dish that is often consumed instead of hot. It is very nutritious and healthy. Salt the dish during cooking should be extremely careful.

Components:

• 400 g bracken fern;
• 400 g of chicken breast;
• one onion;
• vegetable oil;
• 200 g sour cream;
• pepper and salt to taste.

Cooking process:

1. The soaked fern is boiled for 7 minutes, and then cut into small pieces.
2. Chicken breast cut into cubes.
3. Onions are fried in a hot skillet until golden brown.
4. Put the chicken in a frying pan, salt and fry until cooked.
5. The next step is to add sour cream and fern to the chicken.
6. After 3-4 minutes, the dish is removed from the heat.

Storage Rules

Fresh bracken is allowed to be stored no longer than a day. Therefore, it is recommended to salt it as quickly as possible, until the product has lost its beneficial properties and has not become stiff. The dried plant is usable for several years when stored in linen bags. The shelf life of a salted product is 2-3 years.

You can store it at any temperature. But it is advisable to clean the jars in places protected from sunlight.

What can be cooked from salted bracken fern

There are many recipes for cooking dishes from salted bracken fern. Dishes from the delicacy are perfect for decorating the festive table, as well as for everyday use. The shoots are pre-soaked in cold water for a day. This is necessary for the release of salt.

Salad of bracken with egg

Ingredients:

• Boiled egg xnum;
• 40 g of prepared fern;
• one pickled cucumber;
• one onion;
• 100 g of mayonnaise;
• 3 garlic cloves.

Cooking process:

1. Finely chop the bracken and onion, then stew in a frying pan for 5 minutes.
2. While the shoots are cooling, cut the cucumber and boiled eggs.
3. The components are mixed and seasoned with mayonnaise.
4. Spread the salad on a plate using a round shape. If desired, the dish is decorated with herbs.

Fern with pork

Ingredients:

• one fennel;
• 30 ml of soy sauce;
• 600 g of fern;
• one chili pepper;
• vegetable oil – for frying;
• 300 g pork.

Recipe:

1. Pieces of meat are fried in hot oil on both sides.
2. Fennel and pepper are cut and fried in a separate pan.
3. Bracken is added to the resulting mixture without grinding it.
4. At the end of cooking, meat and soy sauce are added to the pan.
5. When serving, the dish can be decorated with black sesame seeds.

Salad with chicken

Salted bracken fern salad with chicken is served warm. It can be used as an independent dish or in combination with any side dish. To prepare the salad you will need:

• 3 bulbs;
• Xnumx chicken fillet;
• 300 g of shoots;
• seasonings to taste.

Algorithm cooking:

1. Onions and chicken are cut into cubes and sent to a frying pan with hot oil. Salt and pepper are added during frying.
2. At the end of cooking the meat, a pre-soaked plant and any seasonings are added.
3. After 3 minutes, the finished dish is removed from the stove.

Conclusion

It is necessary to salt bracken fern in accordance with the recipe. Taste and useful qualities largely depend on how the product was processed. With proper preparation, bracken will help diversify the diet and enrich the body with useful elements.