How to make salted bracken at home

Among more than 20,000 varieties of fern, only 3-4 are considered edible. The most popular of them is the bracken variety. It is widespread in East Asian countries. If you salt bracken fern correctly, you can stock up on a huge amount of useful substances for the winter.

How to pickle bracken fern at home

Bracken is an edible variety of fern that grows in European Russia. Plant harvesting begins in May with the arrival of warm weather. Young shoots of fern are eaten. They are called rakhis. A distinctive feature of the shoots is their twisted shape, reminiscent of snails in appearance. Due to this, rachis dishes have a very appetizing appearance.

The taste of salted bracken resembles a cross between mushrooms and asparagus. It is used to prepare soups, salads and main courses.In addition to interesting taste properties, dishes made from salted bracken fern are distinguished by their beneficial 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 Korean specialty stores. When collecting plants yourself, you should be guided by the following principles:

• the optimal shoot length is 20-30 cm;
• when pressed, the petioles should make a crunching sound;
• at the top 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 the rachis begins to darken during long-term storage, it is prohibited 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. The water must be changed periodically. The next day, the fern is boiled for 3 minutes. After this, you can heat the product.

Traditional recipe for pickling bracken

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

• 500 g salt;
• 1 kg of 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. Lay 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 placed in jars and filled with saline solution with the addition of ascorbic acid.
7. The jars are rolled up in the usual way.

Quick pickling of freshly cut bracken fern

Preparing salted bracken fern is often done using a quicker recipe. The product only needs to be salted for a week. But this does not change the shelf life of the finished product. The ratio of components is as follows:

• 250 g salt;
• 1 kg of 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. The product is covered on top with a wooden plank or plate.
4. To extract the juice, a pressure is placed in the container, which can be a small weight.
5. After 7 days, the resulting juice is drained.
6. The shoots are compacted into jars and preserved.

Salting bracken fern with spices

The taste of bracken fern in combination with spices can sparkle with new shades. Additives can be chosen at your discretion. They harmonize perfectly with the shoots:

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

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

• 1 kg 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 placed 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 placed in sterilized glass jars.
5. The remaining spices and saline solution are added to the shoots, after which the jars are sealed.

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 became widespread in Siberia and Asian countries. There it is found in almost any grocery store. The price of bracken for 1 kg is about 120 rubles.

How to cook salted bracken fern in the taiga style

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

Components:

• 400 g bracken fern;
• 400 g 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 is cut into cubes.
3. Fry the onion in a hot frying pan until golden brown.
4. Place the chicken in a frying pan, salt it and fry until done.
5. The next step is to add sour cream and fern to the chicken.
6. After 3-4 minutes, remove the dish from the heat.

Storage rules

Fresh bracken can be stored for no longer than a day. Therefore, it is recommended to salt it as quickly as possible, before the product loses its beneficial properties and becomes woody. The dried plant is usable for several years when stored in linen bags. The shelf life of the salted product is 2-3 years.

It can be stored at any temperature. But it is advisable to put the jars in places protected from sunlight.

What can be prepared from salted bracken fern?

There are many recipes for preparing dishes from salted bracken fern. Delicacy dishes are perfect both for decorating a holiday table and for everyday use. The shoots are pre-soaked in cold water for 24 hours. This is necessary for the release of salt.

Bracken salad with egg

Ingredients:

• 3 boiled eggs;
• 40 g prepared fern;
• one pickled cucumber;
• one onion;
• 100 g mayonnaise;
• 3 cloves of garlic.

Cooking process:

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

Fern with pork

Ingredients:

• one fennel;
• 30 ml soy sauce;
• 600 g 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 chopped and fried in a separate frying pan.
3. Add bracken to the resulting mixture without crushing it.
4. At the end of cooking, add meat and soy sauce to the pan.
5. When serving, the dish can be decorated with black sesame seeds.

Chicken salad

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

• 3 onions;
• 300 g chicken fillet;
• 300 g of shoots;
• seasonings - to taste.

Cooking algorithm:

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

Conclusion

Salt the bracken fern according to the recipe. Taste and beneficial qualities largely depend on how the product was processed. When properly prepared, bracken will help diversify your diet and enrich the body with useful elements.

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