2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Salting products has played an important role in human nutrition, as it has extended the shelf life of meat, fish and vegetables.
Today, despite the technologies that allow longer storage of products and without salting, the hosts salt fish, meat and vegetables, as salt gives the products a specific taste.
When canning by salting, salt deprives harmful microorganisms and fungi of the water they need for their vital activity.
Green spices such as dill or parsley can be salted and thus stored for a longer time. The ratio is one part salt to two parts spices.
Dill, parsley or other green spice is finely chopped and in jars arrange a layer of spices layer of salt. In addition to dill and parsley, green onions, fresh oregano and basil can be preserved. Press with weight, leave in the refrigerator and after a week take it out.
The same ratio of salt is used for canning roots - turnips, carrots, celery, potatoes. The roots are washed well and cut into small pieces so that the salt can penetrate inside. After arranging one row of vegetables, one row of salt, squeeze with weight and leave for a week.
Excess salt is harmful to the body, so always wash vegetables and spices well before using them. You can add salty roots to soups and main dishes without washing them, and then you will not have to salt the dish.
Salted fish is quite tasty, but we must not forget that it is more pleasant if you soak it for 2 hours in fresh milk before consumption.
Clean one kilogram of fish and rub it inside and out with fine salt.
If there is more than one fish, arrange it in layers in a shallow dish, sprinkling salt between the individual fish. After 4 hours, remove and dry. In a large jar, sprinkle with coarse salt and arrange the fish in it, sprinkling black peppercorns, two bay leaves and a 5 mm layer of salt between the individual layers.
Sprinkle on top with salt, squeeze with weight and leave for 1 week in the refrigerator. Then remove the greasy membrane that has formed on the surface and top up with a solution of 1 part salt and 1 part water. Thus, the fish can be stored for 6 months in the refrigerator. You can also salt meat in the same way.
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