How to salt the waves in a cold way
0
2636
Kitchen
Eastern European
Calorie content
18.5 kcal
Portions
0.5 l.
Cooking time
34 d.
Proteins *
1.6 gr.
Fats *
1.7 gr.
Carbohydrates*
1.8 gr.
Salting the waves is not a complicated process. However, it is important to follow the rules for preparing these mushrooms and be sure to soak them in salted water. For cooking, it is advisable to use one variety of volushkas: either white or pink, since they have different degrees of bitterness.
Ingredients
Cooking process
Sort the mushrooms, removing forest debris, and rinse. Immerse them in a bowl of cold water, in which you dissolve 1 tbsp. l. salt, for 12 hours. Change the water every 2 hours. This is necessary to wash out the milky juice from the waves, which gives them bitterness. Rinse the mushrooms well and transfer to a colander for 10 minutes to remove excess liquid.
Cut the peeled and washed garlic into slices. Rinse the dill and prepared leaves. Pour a pinch of salt and some greens into the bottom of a sterile jar. Lay the waves with their caps down and repeat the layers, remembering to sprinkle them with salt. Place the bay leaf approximately in the middle of the blank. The last should be a layer of greenery.
Put the gauze folded in several layers on top and set the oppression for 3 days. During this time, the mushrooms will release juice and settle lower. Rinse the gauze, wring it out and put it back under oppression. Move the jar with the waves to the refrigerator or cellar and in a month you can eat them.
Bon Appetit!