Fern in Korean: recipes with a photo, from dried (dry) fern, calorie content, benefits

Dried fern came to us from Korean cuisine, but it has taken root so well that those housewives who have tried it at least once will certainly want to prepare a bracken fern for future use.

Dried bracken fern retains all the necessary vitamins, as well as its taste and aroma, so you can dry it and not be afraid that you wasted your time.

For drying, shoots of 15-20 cm are selected, dense and fleshy. For the convenience of further use, the fern shoots should be boiled.

Boil a pot of water, add a little salt and pour the fern into boiling water. Start the timer immediately. Fern heat treatment should not exceed 8 minutes. Even if he did not have time to really boil before this time, still drain the boiling water, and pour cold water over the fern shoots.

How to cook dried bracken fern

After all, just drying is not enough. You need to know how to recover the product after dehydration.

In the evening, pour the required amount of fern with boiling water, drain and rinse the water in the morning. Leave only the stems, and let the small leaves merge.

Boil the fern for 10 minutes, then drain the water.

The fern is now ready to eat and is perfect for soups, or vegetable stews, bringing in amazing mushroom flavor and aroma.

How to salt and dry fern for the winter, see the video from Natalia Kim: the secrets of collecting and processing

Contemporary cooking takes a special interest in the traditional dishes of various countries and peoples. The Korean-style fern is a popular snack throughout the Far Eastern region. A properly prepared dish will not leave indifferent any gourmet.

Salting

For the fern to be stored for more than a week, it must be salted. Salt, in addition to preservation, eliminates bitterness. It is necessary to salt in dishes that are not subject to corrosion (glass jars, wooden tubs, enameled pots). Plastic barrels are used for industrial harvesting. There is no need to wash the plant.

• For each kilogram of shoots, take 250 g of salt.
• Place a layer of salt on the bottom of the container.
• Place a layer of fern, sprinkle with salt, and so on.
• Sprinkle salt on top again and press down with heavy pressure.

The leaves are laid tightly with an overlap, each subsequent layer perpendicular to the previous one. The container is installed in a cellar, closet, refrigerator or closet.

After 2 weeks, the resulting liquid is drained, the fern is removed and, re-shifting, poured with brine (200 grams of salt per liter of water), pressed down with a load. Now the salted fern can be stored for more than a year. Before use, it is soaked for 1-2 days, while changing the water 4-5 times.

The brine can be changed more times to completely eliminate the bitterness and extend the shelf life. Before salting, we advise you to taste the product already ready to use.

The benefits and harms of Korean fern

The stem of the plant contains unique tannins that improve digestion. In addition, the fern boasts a content of essential oils, flavonoids and various acids that are beneficial to the body. The enzymes contained in the shoots help to improve many chemical processes in human tissues and cells.

As for the chemical composition of the Korean fern, it is represented by a large number of various trace elements. Shoots contain nickel, potassium, magnesium, copper, sodium and phosphorus. Among the most beneficial compounds for the body are iodine and calcium.

Despite the large number of useful elements, the plant contains a certain amount of toxic substances. Of course, when cooking fern in Korean, their concentration decreases, however, the use of such a delicacy is strictly prohibited for pregnant and lactating women.

How to dry a fern

The technology for preserving bracken with deep salting came to us from Japan, and then it was slightly modified towards simplification by local procurement offices. It is in many respects convenient and reliable, allows you to easily control the quality of the product obtained, however, it requires significant expenditures of salt and containers, which must be delivered to the procurement sites, and then the harvested product must be removed. In some cases, this can be difficult to achieve. In this case, the fern can be dried.

Traditionally, dried fern dishes are referred to as Korean cuisine, and the technology for drying ferns is called Korean. The weight of the dried fern is no more than 5% of the weight of the harvested raw fern, which greatly reduces transport costs and requires less storage space. The technology does not require the transfer of a large amount of bulky containers and salt to procurement points, the removal of a heavy product, and in many respects is less expensive. On the other hand, the quality of the product is quite difficult to determine by its appearance, and hidden defects are revealed already at the stage of cooking.

The fern is dried in the open air, directly in direct sunlight, spreading it in a thin layer on fabric, nets or plastic films. Considering that after harvesting in the shoots, the synthesis of lignin and the lignification of tissues are actively continuing, it is possible to dry the fern only after the termination of these processes by preliminary boiling of the raw material. Boil shoots in small portions in boiling water for 2-3 minutes. It is extremely important at this stage to choose the ratio of water, fern portion and heater power in such a way that after lowering the fern into boiling water, the boiling process resumes within 2-3 minutes. Otherwise, if a portion of the fern is in hot water for a long time without boiling, the shoots are overcooked and pasty. After drying, it becomes imperceptible, however, when soaked before cooking, the fern begins to creep. Some techniques require boiling in salt water and changing it frequently when processing large quantities of fern, but in our experience this is not necessary. A significant part of the water is already taken out of the cooking container along with the fern, it has to be often added, moreover, in the absence of salt, the dried fern turns out to be less hygroscopic.

During drying, especially at its final stage, it is necessary to protect the unfinished fern from rain, night dew and condensation, as it very easily absorbs water and can support, or even rot. Again, the spoiled product will only be identified in the kitchen.

During drying, the fern is periodically turned over, and at the very end, the hard ends are removed (they are usually lighter in appearance) and the heads are beaten off. This is done by lightly tapping on the heap of dried fern (like beating a pillow), the heads easily break off and crumble. The stems without heads are packed in cloth bags and stored in a dry place. There is usually no problem with storage of a dry product, but it very easily absorbs moisture from the air, as a result of which its weight floats a lot, which leads to some inconvenience of its sale. It is also not advisable to overdry it, as the stems become very fragile.

In consistency, the stems of dried fern are elastic, but dry to the touch. Color – from light brown to dark brown with a greenish tint. Fern-like odor. Humidity not more than 12%, swelling coefficient not less than 5%. Allowed the content of crumbs, i.e. fragments of shoots less than 1 cm in length, no more than 5% by weight.

How to make Korean-style dried fern

In the Asian region, almost all parts of the plant are eaten. But for the preparation of a traditional oriental snack, it is customary to use only its cuttings. Drying is the most popular processing method. There are many recipes for making Korean fern at home. To make the finished dish perfect, you just need to follow a few simple guidelines for the selection of ingredients.

To prepare a culinary masterpiece, you need to be very careful in choosing the main ingredient. Plant shoots in their original packaging must have the same degree of drying, be of the same color. Also pay attention to the size of the stems. They must be of the same size – this is a kind of manufacturer’s quality guarantee.

What is Korean fern made of?

A traditional Korean-style snack is made from dry or frozen ferns. Before cooking, it must be soaked for 5-6 hours. After that, the shoots are slightly boiled, and then, depending on the recipe, they are either added to other ingredients, or additional heat treatment is carried out.

It is believed that soy sauce, vegetable oil and garlic are best combined with fern sprouts. These 3 ingredients are classic ingredients in most Asian dishes. In addition, Korean fern is often prepared by adding onions, carrots, cucumbers or meat. Among the spices, the most popular are red pepper, coriander and cumin.

Preparation and other nuances

Many of us have no idea that fern is eaten. The beneficial properties of the plant are due to the presence of vitamins, proteins, carbohydrates, essential oils. Fern leaves and stems are used medicinally in the treatment of gastric and endocrine diseases. The plant also has anti-radiation properties. In today’s article, we will touch upon another wonderful use of this herb – the use of fern in cooking.

All parts of this oriental herb are used to prepare various dishes. Fern is salted, fried, pickled. At the same time, the use of the plant fresh is prohibited due to the content in it of a dangerous poison that causes severe cases of poisoning, which can lead to death.

Among edible and non-hazardous ferns, two types are known: bracken, which resembles the taste of mushrooms, and ostrich, which tastes similar to cauliflower. Young cuttings are harvested for consumption.

The unfolded fern leaves are similar to a snail, they can be prepared immediately (by boiling), or they can be prepared for future use. To do this, they must be salted or dried, otherwise they will taste bitter and unpleasantly tough.

How to make a classic Korean fern recipe

Making a classic Asian snack from this plant’s sprout is a snap. It is important to remember that the culinary traditions of the Far Eastern region require the addition of glutamate to dishes – a salt that gives any dish a richer taste. The recipe will require:

• 100 g of dried fern;
• 50 ml of soy sauce;
• 50 ml of vegetable oil;
• 4 cloves of garlic;
• 1 tbsp glutamate;
• salt and red pepper to taste.

Dried shoots are soaked overnight, then excess water is drained from them using a colander. Swollen petioles are sent to heated oil and fried for 10 minutes over high heat. Then add garlic, soy sauce, glutamate and spices with constant stirring.

Bracken fern in Japanese cuisine (Warabi)

Before cooking a fern in Korean, you need to familiarize yourself with the basic information on processing a valuable product.

1. If you have fresh shoots in your hands, do not rush to put them into action right away. Initially, the plant needs to be soaked in water for a couple of hours, and then boiled for 10-15 minutes.
2. Dried or salted ferns also need to be soaked in water for 10-12 hours before being used as directed.
3. When decorating fern dishes in Korean, it is preferable to strictly follow the described technology and allow deviations only in terms of the amount of hot peppers or spices.

In the Far East, in early spring, it is customary to collect young shoots of a valuable plant, tie them in bunches and salt them in a strong solution of salt and water. A lot of healthy, tasty and nutritious dishes are prepared from such a blank, one of which is the Korean bracken fern, which will be discussed in this recipe.

Ingredients:

• salted bracken fern – 1 bunch;
• onion – 0,5 pcs .;
• soy sauce and butter – 3 tbsp each spoons;
• garlic – 2-3 teeth;
• dry herb mix – 1 tbsp. the spoon;
• chili to taste.

Preparation

1. The fern is soaked for 12 hours, changing the water several times, and then cut into fragments.
2. Onions are sautéed in butter, shoots, herbs, soy sauce, chili and garlic are added, fried for 2 minutes.
3. After cooling down, the dish will infuse and be ready.

As a rule, Korean-style fern is a cooking recipe that involves getting a spicy snack to taste. However, the severity can be either moderate or significant, as in this case. The effect is achieved through the use of an impressive portion of chili and garlic, which are added at the final stage of cooking.

Ingredients:

• salted fern – 1 bunch;
• coriander – 10 g;
• soy sauce – 75 ml;
• vegetable oil – 100 ml;
• garlic – 4-5 cloves;
• chili pepper – 1 tbsp the spoon.

Preparation

1. Cooking bracken fern in Korean begins with soaking the base product. The bunch is poured with water and kept for 12 hours.
2. The shoots are cut into fragments, poured with a portion of clean water and boiled after boiling for 3 minutes.
3. Pour the product onto a sieve, let it drain, add oil, sauce, coriander, garlic, chili.
4. After a couple of hours, the appetizer will infuse and be ready for tasting.

Fern with Korean meat will turn out to be spicy and satisfying. Pork is often used to implement the recipe, but no less tasty appetizer will be with beef or chicken. The slightly frozen fillet is cut into thin strips, seasoned with spices if desired and fried in oil until an appetizing blush.

Ingredients:

• salted fern – 400-500 g;
• meat – 0,5 kg;
• onion – 200 g;
• soy sauce – 75 ml;
• oil – 50 ml;
• garlic – 4-5 cloves;
• ketchup and soy sauce – 2 tbsp each spoons;
• chili – a pinch.

Preparation

1. Soak, boil for 3 minutes, then drain and cut the fern.
2. The prepared meat is fried in oil, adding onion slices at the end.
3. Put shoots in a saucepan, the rest of the components from the list, stir, warm up for a minute, let it brew for half an hour.

As well as salty, Korean-style dry fern will be tasty. The original product is pre-soaked in water for 12 hours to swell, after which it is thoroughly washed and used to decorate delicious snacks. It is customary to add a little monosodium glutamate to such compositions to enhance the taste.

Ingredients:

• dried fern – 100 g;
• soy sauce – 50 ml;
• vegetable oil – 50 ml;
• garlic – 4-5 cloves;
• ground chili and monosodium glutamate – 1 tbsp each spoon.

Preparation

1. Korean-style fern preparation begins by soaking the original product.
2. The swollen shoots are poured onto a sieve, allowed to drain and put in a pan with heated oil.
3. Fry the contents, stirring, for 10 minutes, add garlic, chili, soy sauce, glutamate, mix, let it brew.

Fresh fern in a Korean salad, recipes for which are less common than from a salted or dried product, is prepared easier and faster, and the taste is softer and more aromatic. Therefore, if there is an opportunity to use fresh raw materials, be sure to use it by taking this recipe into service.

Ingredients:

• fresh fern – 200 g;
• Korean carrots and onions – 150 g each;
• olive oil – 50 ml;
• garlic – 4 teeth;
• dill and parsley – 1 bunch;
• salt, pepper, seasonings.

Preparation

1. The fern is slightly soaked, cut, boiled for 3-5 minutes in water, poured onto a sieve.
2. Carrots are mixed with garlic, seasonings, shoots, salt and onions sautéed in butter are added.
3. After a couple of hours, the Korean-style fern salad with carrots will infuse and be ready.

If there are no fresh shoots, it doesn’t matter, and Korean-style salted fern with soy sauce will turn out to be very worthy to taste. As in the previous case, the base product is combined with carrots prepared in advance according to an Asian recipe. For more spiciness, you can supplement the appetizer with finely chopped chili peppers.

Ingredients:

• salted fern – 1-2 bunches;
• Korean carrots – 200 g;
• olive oil – 40 ml;
• onion – 2 pcs .;
• garlic – 2 teeth;
• soy sauce – 20 ml;
• chili to taste.

Preparation

1. The fern is soaked, dried, cut into fragments.
2. Put the shoots in a pan with onions sautéed in butter and fry for 5 minutes.
3. Add carrots, soy sauce, chili, mix and let it brew.

It is advisable to prepare freshly harvested young fern shoots for future use, because the harvesting period is very short. You can simply salt them in brine, taking 1 teaspoon of salt per 1 liter of water, or make a ready-made snack with an oriental flavor right away. Harvesting a fern in Korean does not take much time, and the result will please.

Ingredients:

• fresh shoots of fern;
• water – 1 l;
• vinegar essence 70% – 1 tsp;
• sugar – 1 tbsp. the spoon;
• salt – 2 tbsp. spoons;
• garlic – 4 tooth;
• chili pepper, spices.

Preparation

1. Fern shoots are cut into fragments and poured with boiling water 4 times, each time allowing to cool.
2. Spread the fern together with the garlic in the jars, pour it over with boiling water again, drain it after 15 minutes and pour it with boiling marinade.
3. Seal containers and leave to cool completely under a blanket.

Let’s take a look at the simplest cooking recipe for a start. Preparing it quite easily is a great option for beginners. As a result, you will get a delicious appetizer to the table, which goes well with any side dish.

We will need:

• bracken fern – 400 gr.
• tomato paste – 2 tablespoons
• Garlic – 4 cloves
• onions – 1-2 pcs.
• vegetable oil – for frying
• salt – to taste

1. Get ready for the fern very quickly. The main thing is to take care of its processing in advance.

We wash the soaked plant under running water. Put in a saucepan or frying pan and fill it with water to the very top. Put on pita and bring to a boil. Then we reduce the gas to medium and cook for 10-15 minutes.

Then we discard the boiled mass in a colander. We leave on the table until it is completely cooled. We will not carry out any manipulations with the fern yet.

2. Onions are one of the equally important ingredients in this dish. We peel it from the husk, rinse and chop finely. You can use a half-ring shape as a cut, this is not so important.

Pour a small amount of vegetable oil into a deep enough frying pan. Which, by the way, can be replaced with olive, will be much better. And fry our chopped onions until golden brown. Do not forget to stir and reduce the gas to the minimum so that the vegetable has time to cook.

We offer you to familiarize yourself with Spicy adjika from chili and garlic

At this time, you can start cutting ferns. Do not grind too much, otherwise we will get porridge as a result. Cut approximately one stem into three pieces.

Then we add it to the fried onions. We mix everything and continue the frying process. But already two ingredients.

3. Since the composition of such a bracken fern dish includes tomato paste. Then we will carry out small manipulations with her. Pour literally a drop of vegetable oil into another smaller pan. Add tomato paste and fry it for 3-5 minutes, stirring constantly, this product tends to burn.

Then add the finished tomato paste to the fern, salt thoroughly, season with salt if necessary.

Garlic can be added for added piquancy. To do this, peel it and cut it into thin slices. Can be passed through the press.

The finished dish can be served hot. Still, it is preferable to use the fried fern slightly cooled down. This appetizer option is an excellent addition to unleavened side dishes, especially potatoes. By the way, do not forget to sprinkle bracken with fresh herbs before serving.

Fern salting is quite an interesting activity. This process takes place in several stages. Today we will analyze each of them in detail. And already in the spring you can do everything yourself. I assure you that it will take very little time.

We will need:

• fern – 10 kg.
• salt – about 7 kg.

1. The first thing we need to do is collect the fern. In this case, we will need a lot of it, about ten kilograms. But if, for some reason, you still did not succeed or you simply did not want to salt such an amount, simply reduce the amount of salt to the desired value.

We wash the prepared bracken fern and divide it into thick bundles, and wrap each of them with a regular rubber band. In this form, salting is much easier. We put it in a prepared deep container in one layer. Sprinkle on top with plenty of salt. Do not worry that oversalt at this stage this cannot happen.

2. On top of the prepared first layer, lay out the second and sprinkle with salt again.

Now, with the help of a little manipulation, we will put the entire resulting mass under the press. To do this, put something very heavy on it. In our case, this is an ordinary cutting board and a canister of water.

We leave the bracken fern in this position for a day.

3. After a while, we remove the entire prepared press. Now our task is to turn all the grass in reverse, i.e. the bottom should be on top. In a word, mix everything thoroughly.

• Fresh shoots require preliminary preparation. First, soak in cool water for two hours. Then boil for 10-15 minutes.
• If you are using salted or dried bracken, keep them in water longer – 10-12 hours. Salted fern will lose excess salt, dry fern will be filled with moisture.
• If you want to spice up the dish, add pepper or spices.

Korean spicy fern salad recipe

This salad is specially designed for lovers of maximum piquancy in their dishes. The addition of red pepper and fresh chili makes the appetizer unusually spicy, so people with diseases of the gastrointestinal tract should treat this dish with great caution. To make Korean-style fern salad with carrots, you will need:

• 300 g dry fern;
• 200 ml of sunflower oil;
• 150 ml of soy sauce;
• 1 garlic head;
• 1 chili pepper
• 1 tsp ground red pepper;
• 2 tsp ground coriander.

Cooking options

Among the recipes for Korean cuisine, there are several ways to cook Korean-style fern for the future. In particular, it is salted. To do this, you need to prepare 1 kg of cuttings and 250 g of salt.

Put layers of cuttings in a saucepan, sprinkling thickly with salt. We put a plate on top and bend. Place the saucepan in a cool place and drain the resulting brine after 14 days.

We repeat the procedure with shifting the fern again, and only after that the semi-finished product is ready for storage. Before preparing salted cuttings, they need to be soaked for two days, while changing the water regularly.

Spicy fern

Korean recipes are distinguished by a high calorie content of the product, benefits for the body and a pungent taste, which is achieved by adding a large amount of garlic and pepper to the snack. This spicy salad recipe for 6 persons proves this once again.

To prepare you will need:

• 2 bunches of ferns;
• 20 g of coriander;
• 150 ml of soy sauce;
• 200 ml of sunflower oil;
• head of garlic (minced);
• 2 tbsp. l. chili peppers.

Fill the fern with water, keeping it for about 12 hours. Then we cut the cuttings and boil for 3 minutes. Let it cool and add all the ingredients listed above. We insist for two hours, after which the appetizer can be served.

Fern salad in Korean style

The classic Korean-style fern salad will pleasantly surprise any gourmet, and its preparation will not take much time.

The step-by-step recipe is as follows:

1. Soak 200 g of cuttings in water (5-6 hours), rinse, cook for 5 minutes.
2. Finely chop the onion head and 2 large carrots and fry in a little oil.
3. Add the chopped fern to the pan.
4. Add spices there: 1 bay leaf, a pinch of salt, 3 g of red pepper, 60 g of soy sauce.
5. Stir everything, turn off the fire. The dish is ready!

The salad is delicious both hot and cold.

Marinated

Before pickling bracken fern, it must be boiled until crisp. Cool and cut into small pieces.

To prepare a marinade for 1 kg of cuttings you will need:

• 3 Art. l soy sauce;
• 1 Art. liter. apple cider vinegar;
• 2 tsp Sahara;
• a pinch of salt;
• a small head of garlic, passed through the garlic;
• 4-5 Art. l. heated vegetable oil with the addition of 1 tsp. ground red pepper.

Mix everything thoroughly, refrigerate for 3-5 hours.

With meat

We will cook fern with meat in Korean in several stages:

1. First, sauté finely chopped onions, carrots, bell peppers in olive oil.
2. Throw the meat (lean pieces of pork) into a hot frying pan with olive oil. Fry a little and add a tablespoon of soy sauce, pour in a little water and simmer, covered, until tender.
3. Add the chopped fern pieces to the meat for another 5 minutes.
4. Add the sautéed vegetables there.
5. Then add 2 bay leaves, 8-10 allspice peas. Simmer for another 2-3 minutes.

All ingredients in this recipe are taken in equal parts.

Korean style dry fern

Dried or salted fern is more often used for cooking various dishes, as it can be stored for a long time.

For swelling, soak 12 g of dry bracken plant in water (for 100 hours). Then put the stems in a frying pan with 50 ml of oil and fry for 5-10 minutes.

• 50 ml of soy sauce;
• 6 cloves of garlic;
• 1 tbsp. l. chili peppers and monosodium glutamate.

Mix everything thoroughly.

Recipe for the winter

The easiest way to prepare an appetizer is to salt it (for 1 liter of water – 1 teaspoon of salt). If you need a ready-made snack, it’s easy to make:

1. A bunch of fresh cuttings is cut into pieces and immersed in boiling water 4 times in a row, while allowing to cool.
2. 4 cloves of minced garlic are mixed with fern and placed in a jar for preservation.

We make the marinade based on 1 liter of water:

• 1 tsp vinegar;
• 1 Art. liter. sugar;
• 2 Art. l salts;
• boil chili and other spices to taste, pour into a jar, close.

The Korean fern recipe doesn’t take a lot of your time, and the unsurpassed savory snack will delight you throughout the winter.

How to cook Korean style fern with carrots and garlic

Carrots combined with chopped garlic add additional flavor and aroma to the finished dish. The appetizer turns out to be more balanced and interesting. So, for 200 g of fern, 1 large carrot and half a head of garlic are used.

The petioles soaked in advance are fried in oil together with carrots until a small crust appears. Garlic, a little soy sauce and red pepper are added to them. All ingredients are mixed, cooled and then served.

Fresh fern salad Bracken with pork and carrots

And now I present to your attention a light fern salad with meat and carrots. I call it light, because our fern is not salted or fried, but boiled, which makes the dish more dietary and healthy.

The list of products for this recipe is not long, and cooking takes very little time, so you can easily make such a salad when the guests are already quite on the doorstep.

Ingredients:

• Fresh shoots of bracken fern – 500 gr
• Carrots – 2 pc
• Luk – 1 No
• Garlic – 2-3 clove
• Pork meat – 200 gr
• Salt – to taste
• Frying oil – 1 tablespoon

Wash the fern well, process it (remove dried parts and so on), cut it into small sticks, about 5-7 cm each.

We collect water in a saucepan, put it on fire, bring it to a boil, load our plant there. Salt and cover. We will cook it over high heat for 5 minutes.

In the meantime, cut the onion into rings, fry it in a preheated oil pan. We also need a lot of carrots. We wash it, peel it and three on a coarse grater.

Add it to the onion and simmer until soft. You can add a little salt to the mixture and season. In the same frying pan, we will fry the meat (pulp), pre-wash it, cut it into cubes or strips. We use pork, but in this recipe you can replace it with chicken breast, it will also be very tasty. We mix all the ingredients in a salad bowl and the dish is ready. In principle, you don’t need to fill it, but if you want more juiciness, you can fill it with butter or mayonnaise.

How to cook fern with meat in Korean

The meat is added to enhance the nutritional value of the snack. Many restaurants offer a Korean style salad with meat and fern, cooked according to the classic recipe as a complete dish. To prepare it you will need:

• 200 g of dried fern;
• 200 g lean pork;
• 1 bulb;
• 1 Bulgarian pepper;
• 1 small carrot;
• 100 ml of vegetable oil;
• 80 ml of soy sauce;
• 50 ml of water;
• 2 cloves of garlic;
• 5 peas of sweet pepper;
• 2 bay leaf.

On a hot frying pan, sauté onions, bell peppers and carrots until light crust. Pork chopped into small pieces is added to them and fried for 5 minutes. Next, the fern soaked in advance and chopped garlic are spread in a pan.

All ingredients are well mixed and soy sauce and a small amount of water are added to them. Then pepper and bay leaves are added. The dish is cooled in the refrigerator for 2 hours and then served.

Salting bracken for the winter

Rakhises (shoots) of bracken are boiled, fried, tempura is prepared. A sweet dessert is prepared from the starch obtained from dried fern rhizomes – Warabi mochi (Japanese 蕨 餅, rH. Warabi mochi). Bracken shoots are used in the preparation of the cold sweet dish Tsukudani (Japanese く く だ に, rH. Tsuku dani). This dish is prepared in a mixture of soy sauce and mirin (sweet rice culinary Japanese wine), boiling liquid and bringing the product to “crunchy”.

The choice of foods as the main ingredient for Tsukudani is very wide – fish, seafood, seaweed, plants (including bracken fern), insects (such as locusts), tofu and even meat (beef). Even in Japan, a salad with Dashi broth is prepared from bracken sprouts – Warabi no ohitashi (Japanese ワ ラ ビ の お お た し, rH.

Warabinohitashi). Also very popular is a simple, but tasty and aromatic salad Goma ae (Japanese ご ま あ え, rH. Gomae) – a Japanese vegetable salad. The most common version is spinach (no less popular is with bracken shoots). The salad is flavored with a dressing based on soy sauce, mirin and sake and sprinkled with fried sesame seeds.

Such noodles are called Jiu Gen Fensi (Chinese exercise 蕨 根 粉丝, pinyin Jue Gen Fensi). Most often it is black, but it also happens white. When making such noodles, the raw materials undergo a more thorough cleaning, and such noodles, of course, are more expensive. From noodles made from fern rhizomes, in China they make very tasty (and healthy) salads, for example, Suanla Jiu Gen Fen (sour-spicy salad from fern root noodles).

Cooking such salads very quickly, yes, in general, they are eaten at about the same speed. Boiled noodles are flavored with a salad dressing based on black rice vinegar and soy sauce. The dressing is sweetened with finely chopped ginger, garlic, cilantro, green onions and crunchy peanuts.

Chopped hot chili is often added to such salads, and chili oil goes well with vinegar and soy sauce. These salads are usually served in the first part of a meal, like an appetizer. The fact is that salads with sour (vinegar-based) dressing are great for awakening the appetite and facilitating the digestion of rich and fatty foods.

So we practically come to the end of the salting. We take out the press again, drain the resulting brine. And now we add salt per 10 kg. fern 2 kg. salt. Lightly gutted with hands so that each of the bunches is salted.

Again we put the whole mass under the press. In this case, you can use two cans of water, both put on opposite sides. Thus, the salting will take place synchronously. We leave the fern for another 2 days.

After the expiration of time, we remove the press. We spread the plants in the prepared containers, tamping them well. You need to spread it to the very top, then fill the entire surface with the resulting brine. Close with lids and store in a cool place.

We suggest that you familiarize yourself with Fern is a shrub or herb

Salted fern can be used in salads and as an appetizer to the table.

I really liked this recipe for its simplicity. It is very easy to prepare and is served too. The main thing is to take care of the freshness of the products in advance. In this version, we will use beef meat. You can replace it with any other. For example, putting chicken in will make your dish more dietary and healthy. Therefore, fantasize and everything will work out.

We will need:

• bracken fern – 300 gr.
• beef meat – 300 gr.
• onions – 1 pcs.
• garlic – 0,5 heads
• carrots – 1 pieces.
• soy sauce to taste
• salt and pepper to taste
• sesame seeds
• adjinomoto seasoning – 1 tsp

1. The first thing we need to do is decide which fern you will be using. Perhaps it will be salty or fresh. And after that we will understand by what method we will process the plant. If you still chose fresh, then pre-soak it in water with added salt for 10 hours. Then rinse thoroughly.

Then we cut it into pieces 3-4 cm long. Fill with water, put on fire and bring to a boil. Then we cook for 10-15 minutes.

Then we discard the colander. Here you can leave it until all the broth drains.

2. The meat we will use is beef. It is advisable to take boneless pulp. Rinse the piece and cut into thin slices.

We will bring the meat to readiness in a frying pan. Pour in a small amount of vegetable oil and put the chopped pulp. Next, fall asleep carrots and onions pre-chopped into strips. Fry the whole mass until tender.

Then add the boiled fern, which was previously thrown into a colander. Mix everything thoroughly. Add soy sauce, pepper and salt to this. We leave everything to stew for 5 minutes.

Our dish is already getting ready. There are just a couple of things left. Season the salad with garlic and sesame seeds. Mix again, it is preferable to serve such an appetizer in a deep plate. Sprinkle with a handful of sesame seeds on top.

You can serve both cold and warm. Bon Appetit!

We have analyzed a large number of recipes today. They all taste amazing. Your task is to choose one of the options and try it out in practice. I assure you it will turn out very tasty, the main task is to make every effort.

This concludes my article. I would like to wish that all the dishes prepared by you turn out to be excellent. If the article turned out to be useful, just click on the social networks button and share it with your family. Until next time!

As a result, you will get a hearty and spicy dish, to which it is enough to add a side dish of rice or potatoes to prepare a full lunch or dinner. You can make it with pork, chicken, duck.

Stocks:

• Fern – 500 gr.
• Pork (chicken) meat – 500 gr.
• Large onions – 2 pcs.
• Garlic cloves – 4-5 pcs.
• Sunflower oil – 50 ml.
• Soy sauce – 75 ml.
• Chili pepper – a pinch.
• Ketchup – 2 large spoons.

How to pickle a fern:

1. Soak the bracken for 10-12 hours, boil for 3 minutes. Drain off excess moisture, cut into arbitrary sizes.
2. Cut the meat into cubes, fry in a pan until tender.
3. Finally, toss in the diced onion.
4. Put the shoots, meat and onions in a saucepan. Add finely chopped garlic cloves. Pour in the sauce, ketchup, and pepper.
5. Stir the mixture well and heat over the fire for a minute. Then let it stand for 30 minutes and taste.

As a result, you will get a hearty and spicy dish, to which it is enough to add a side dish of rice or potatoes to prepare a full lunch or dinner. You can make it with pork, chicken, duck. You can cook delicious dishes from fresh bracken, you can get acquainted with the recipes here.

Take:

• Dry bracken – 100 gr.
• Sunflower oil – 50 ml.
• Soy sauce – 50 ml.
• Chives – 5 pcs.
• Hot red pepper, ground – large spoon.
• Monosodium glutamate – spoon.

How to cook:

1. Dried fern must be soaked. Fill with cold water and hold for 10-12 hours.
2. After the expiration date, drain the liquid, dry it a little.
3. Heat the oil, put the shoots in the pan and fry for 10 minutes.
4. During the frying process, add all the spices indicated in the recipe.
5. When finished, let it brew while the appetizer cools.

How to cook Korean fern with cumin and coriander

Caraway and coriander are traditional Far Eastern spices used in many dishes. The combination of these results in the inimitable spicy flavor characteristic of Korean cuisine. The recipe repeats the classic method of preparing an appetizer, in which 100 ml of soy sauce and water are used per 50 g of dried stems, as well as 4 cloves of garlic.

To the fern fried in oil and seasoned with soy sauce and garlic, add 2 tsp. ground coriander and 1 tsp. cumin. The finished dish must be insisted in the refrigerator for 3-4 hours so that it is better saturated with the taste and aroma of spices.

Warm Salted Fern and Chinese Rice Noodle Salad

If you are tired of the monotony in the kitchen, and your husband asks for something other than potatoes and pasta, then this recipe is for you. This unusual dish definitely does not go unnoticed!

It is best to use a salty product for this recipe. Before cooking, it must be soaked in water for 12 hours. If you have a dried product, then it should also be placed in water, but already so that it swells. The holding time should also be 12 hours.

We need:

• fern – 300 – 350 gr
• Chinese rice noodles – 1 pack
• bell pepper – 1 piece
• onions – 1 pc.
• garlic – 1 tooth
• vinegar 6% – 1 tsp
• cilantro, or parsley – 3 – 4 sprigs
• chili flakes – 1 tsp
• dark soy sauce – 2 tbsp spoons
• vegetable oil – 4 – 5 tbsp. spoons
• salt according to your taste
• sugar – 1 tsp
• ground coriander – 0,5 tsp

Preparation:

1. Break the noodles into pieces about 10 cm long. Put in a bowl and pour over boiling water.

2. Do the same with the stems, cut them into long strips of the same length, and pour boiling water too.

Leave to infuse for 3 to 4 minutes. You can stir so that everything warms up evenly.

3. Meanwhile, cut the onion into thin slices. And cut the pepper into the same thin slices.

Take it in a bright color – red, orange, or yellow will do. The bright color will make the salad more attractive and appetizing.

4. Grate the garlic. Cut the cilantro into pieces about 2 cm long. If you don’t like this greenery, then replace it with regular parsley.

5. Drain the bowls of noodles and our miracle plant.

6. Prepare a deep frying pan or wok pan, put it on fire, let it warm and pour in oil. It should also keep warm.

7. When the oil is hot, put half the chopped onion, ground dry coriander, and hot red chili flakes.

Fry lightly, then add the chopped stems. Fry all this for about 2-3 minutes.

8. While they are cooking, add sugar and soy sauce to the skillet. Try to get it of good quality, a cheap product will not give the desired taste. Mix it all up and continue to fry.

9. Turn off the heat under the pan and put the noodles, remaining onion, pepper, garlic and cilantro into it. To stir thoroughly.

10. At the end of cooking, add vinegar, stir the contents again and turn off the heat. Our dish is ready! Put it on a plate and serve.

Before serving, it is better to try whether the salad contains enough salt. If necessary, you can salt it to your liking.

Methods for storing and harvesting fern for the winter

Fern prepared for human consumption resembles porcini mushrooms in taste and has a pungent aroma. It is possible not only to prepare fresh fern, but also to prepare it for future use: drying, pickling, salting, freezing. The Orlyak fern is considered the best variety for harvesting, since it is able to persist for a long time, is easily absorbed by the body and contains vitamins and microelements necessary for a person.

The motivation for collecting Orlyak is the presence in its structural formula of a number of elements that are important for the life support of the human body. It contains proteins, starch, essential oils, carotene, which is called the elixir of youth. Fern contains an important redox component – riboflavin, as well as an active antioxidant – tocopherol.

Other elements have also been identified – flavonoids, hydrocyanic acid, saponins, tannins. The calorie content is 34 kcal per 100 g. The fern is being harvested for the purpose of preparing winter canned food or drying during the period when young shoots (rachis) have a maximum length of 20 cm. The sprout should easily break off. The most delicious is the twisted part of the shoots (“snail”).

Among the minuses of the fern, the presence of poisonous compounds in its composition is noted. For this reason, the preparation of any dish or the canning of its shoots is carried out in accordance with the recommended technology. Do not include this plant in the diet of pregnant women, children, people with weakened immunity.

Caution should be observed for people suffering from diseases of the digestive tract. Diseases of the endocrine and cardiovascular systems are also contraindications.

If a fresh fern is prepared, then it must be boiled in water with the addition of salt. This will get rid of its inherent bitterness and remove toxins. The water is drained several times, while the cooking duration does not exceed three minutes.

The remaining crunchy stems are included in salads, side dishes and other dishes. The most widespread methods are those with which you can prepare a plant for future use.

In home practice, several methods have been developed for salting fern shoots. First, the shoots are thoroughly washed and sorted, then you need to remove their coarse parts. Only fresh raw materials can be used, therefore they can be preserved no later than 4 hours after collection.

During salting, it is controlled that the bundles are constantly in the brine. The dishes are selected in such a volume so as to exclude the leakage of liquid from it.

The most common and simple method of salting at home involves placing the stems of the fern without cutting them into a wide enough enamel container in layers, each of which is sprinkled with plenty of salt. Its approximate consumption per kilogram of raw material will be 400 g. The top layer is salt, on which a plate or lid is placed and the load is placed.

After three weeks of exposure, the brine is drained. In a previously sterilized jar, the fern is again layered with salt, the amount of which is approximately halved. Until fully prepared, the jars under the lids should stand in the cool for at least a month.