The recipe below is so simple it's almost tear-jerking. However, the resulting vegetable appetizer is loved by everyone without exception.
As Yulia Arkhipova, an expert of the online publication BelNovosti, explains, you can use almost any vegetables to prepare this preparation – different types of cabbage, carrots, beets, daikon, sweet potatoes, garlic, etc.
Only eggplants are not suitable, although they can also be placed in jars after preliminary frying.
So, once you have selected your vegetables for the appetizer, cut them into large pieces and place them in a large bowl.
Add salt here (2% of the total volume is recommended, but it is better to rely on your own taste).
Press them a little with your hands and leave them to stand until the juice appears.
After that, put the vegetables into jars and fill them with good clean water. Add pepper to each jar – hot and whole, optionally – an umbrella of dill and a bay leaf.
To make the snack ferment faster, pour a spoonful of old brine into the jars.
The first time, without brine, the "kvasheninka" begins to ferment on the second or third day. If you use brine, the process will take about a day and a half.
It is also important to consider the room temperature - the warmer it is in the kitchen, the faster fermentation will begin.
Do not forget to pierce the contents of the jars with a wooden stick several times a day, and after two or three days the preparation should be sent to the refrigerator for further maturation.
Expert: Julia Arkhipova
