ORLYAK - AN EXCELLENT DISH OF THE FAR EASTERN

This exquisite dish of Far Eastern cuisine is known not only to Far Easterners, but also to famous chefs. They talk about the incredible usefulness of fern, that this dish is simple and tasty, and if you collect the fern yourself, it’s also cheap. By the way: for sophistication you need bracken; it is collected in May-June exclusively at the stage of milky maturity, when it crawls out of the ground in the form of a snail, i.e. the leaves have not yet unfurled.

CROWN DISH: FERN WITH MEAT

Soak the salted bracken fern in water in advance (fresh ones also need to be soaked for several hours to remove the bitterness). Taste it - it should be completely bland. Cut the fern into pieces of 4-5 cm. Cut the beef pulp into thin small slices and lightly marinate (ground black pepper, a tablespoon of any vegetable oil), soy sauce. Do not salt the meat. Chop the onion and fry it until golden brown in a preheated frying pan with vegetable oil. Place the onion in a separate bowl. Heat the frying pan high and quickly fry the meat (5-10 minutes). Add the fern to the meat and fry for 5-7 minutes, the finished fern should still be slightly crunchy inside. Add fried onions. Season with soy sauce. Stir. If necessary, add salt to taste. Turn off the heat, cover with a lid and let stand for 5 minutes. This fern is served both hot and cold.

SALADS WITH BACK

Delicious

100 g salted fern, 100 g krill meat (or small shrimp), 200 g potatoes, 100 g onions, 80 g butter, 100 g tomato sauce, herbs, spices. Lightly fry the krill (shrimp) meat in butter or margarine, combine with sautéed onions. Separately, fry the potatoes cut into medium cubes until half cooked and add shrimp or krill with onions to the meat. The salted fern must first be soaked, changing the water, for 2 hours, then boiled for 12-15 minutes, cooled, and cut into small pieces. Combine everything, add tomato sauce and simmer until tender for 15-20 minutes.

Taiga

For 400 g of fern - 120 g of onions, 100 g of carrots, 3 cloves of garlic, 5 g of salt, 15 g of sugar, 15 g of vinegar. Soak the fern in cold water, cut into small pieces, add salt, sugar, vinegar, garlic, fry the onions and carrots in vegetable oil, mix with the fern. Let it brew for 1-2 hours.

Oriental

50 g fern, 50 g boiled squid, 50 g pickled cucumbers, 40 g boiled rice, green onions, parsley and mayonnaise to taste. Cut into strips and mix, place in a heap on a plate, garnish with egg, squid and herbs.

Fern with eggs and rice

3 tbsp. l. boiled rice, 3 tbsp. l. fried fern, 2 pickled peeled cucumbers, 1 hard-boiled egg, green onions, mayonnaise and parsley to taste. Chop the rice, pickles, fried bracken and green onions, season with some mayonnaise, place in a heap in a salad bowl, pour over the rest of the mayonnaise, garnish with egg and parsley.

Bracken with sesame and carrots

400 g fern, 1 small carrot, 1 small onion, 2 g red pepper, 2 bay leaves, a little sesame oil and soy sauce to taste. Soak the bracken for a day, boil for 5 minutes, chop, fry in a roast. oil with carrots, onions, red pepper, sesame seeds and bay leaf. Then put everything into a salad bowl, season with soy sauce and mix.

Fern in Chinese.

400 g fern, 110 g onions, 200 g pork, soy sauce. Cut the meat into small cubes and fry. Place the fern in boiling water for a couple of minutes. Fry the onion until golden brown, add it to the meat. Cut the bracken into pieces about 5 cm, add it to the meat and pour soy sauce over everything. The dish is ready when the bracken is hot.

Fern in Korean.

For 200 g of fern - 60 g of onion, soy sauce, sesame seeds, salt. Boil the fern soaked in water for 5 minutes. Cut the onion into rings, lightly fry them. oil, then add the fern and fry over low heat. After frying, add soy sauce, sesame seeds and salt to taste. Cool, place in a salad bowl and serve.

Fern with sausage

200 g bracken, 100 g half-smoked sausage, 1 fresh cucumber, onion, a little dill and parsley, 2 tbsp. l. mayonnaise, salt. Cut the soaked bracken and fry it in a saucepan. oil, add cucumber and sausage cut into strips, place in a salad bowl, adding sautéed onions, salt, mayonnaise, garnish with herbs.

Just with egg

200 g fern, 2 eggs, 1 onion, mayonnaise. Boil the bracken in salted water, cut into small pieces, the onion into half rings, finely chop the hard-boiled eggs, mix everything, season with mayonnaise.

SOUPS

Rice with fern

180 g of salted fern, 60 g of rice, 1 onion, a little cooking fat, garlic and herbs, 1 liter of broth. Bring the broth to a boil, add the washed rice and cook until tender. 5 minutes before readiness, add fried fern, sautéed onions and spices. Add crushed garlic to the finished soup and sprinkle with herbs.

With potatoes and fern

For 280 g of fern - 40 g of carrots, 150 g of potatoes, 800 g of broth or water, 50 g of sour cream, a little onion, leek, vegetable oil. butter, tomato paste, table margarine. Cut the potatoes into cubes, vegetables into strips. Sauté onions and carrots in fat, adding tomatoes. pasta. Fry the fern, add potatoes, onions and vegetables to the boiling broth, and 10 minutes before readiness add the fried fern, spices and salt.

With bacon and fern

400 g fern, 1 onion, 100 g bacon, a little premium flour, 100 g sour cream or cream. Fry the pieces of bacon with chopped onion, adding pieces of fern. Simmer for about half an hour, add meat or vegetable broth, cook for another 20 minutes. Season the soup with flour, sour cream, and bring to a boil. Serve it hot.

Fern noodle soup

Per serving: 40 g fern, 1/4 egg, 40 g homemade noodles, 35 g wheat flour, 20 g onions, a little salt and fat. Add flour, salt, raw egg into cold water and mix well. Leave the dough for 10 minutes, then roll out thinly and chop, dry the noodles a little. Place the noodles into the boiling meat broth, after a couple of minutes add the fern fried with onions.

HOW TO PREPARE FERN?

1. SALTE

It is salted with a large amount of salt under pressure, after which it is stored in brine even at room temperature, for example, in an ordinary enamel bucket.

2. SOAK AND FREEZE

ADVICE FROM ALEXANDRA NABOKOVA

I soak the fern in water for several hours, rinse it, then put it in bags when wet. Without salt! I keep it like this in the freezer. It keeps well all winter.

I took a bag of fern into the frying pan, added chopped carrots, a little butter, salt - and that’s it! It turns out very tasty even with such a simple recipe. But everyone can add whatever they like to the fern - onions, peppers, potatoes, tomatoes...

The most common bracken fern, which grows in birch forests, is a valuable food product in all the cuisines of the peoples of the Far East. In Siberia, on the initiative of the Japanese, mass harvesting of fern began in the distant 70s of the last century. The fabricators wore Japanese jackets and watched Japanese TV. Gradually, from that time on, they began to taste the fern and prepare dishes from it, even in public catering. Bracken fern is harvested in early spring, tied into bunches and pickled in a strong salt solution. The bitterness gradually comes out of it, and this plant, close in nature to mushrooms, becomes edible. After purchase, a bunch of fern weighing approximately 500 g must be soaked for at least 10 hours in cold water. There are a lot of recipes for making fern in Korean. Here we consider a cooking option with a minimum of vegetables.

Taste Info Vegetable snacks

Ingredients

• bracken fern – 1 bunch;
• onion – 0.5 heads;
• seasoning 12 herbs – 1 tbsp. l.;
• soy sauce – 3 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• garlic and chili pepper - to taste.

How to cook Korean fern at home

To prepare Korean inspired fern, soak a bunch of salted fern in cold water.


Let's prepare vegetable seasoning (you can take any complex seasonings from different herbs and spices), vegetable oil, onions and soy sauce, which the fern will absorb.


Spicy ingredients, of course, are abundantly present in all Korean dishes, but if there are children or sick people in the family, then red chili peppers may not be used. Just crush a couple of cloves of garlic.


Peel and cut the onion into half rings.


Pour vegetable oil into a frying pan and begin to sauté the chopped onion.

Cut the entire fern into pieces 3-5 centimeters long.


Place the fern slices in a frying pan where the onions have already been fried quite well. Add a tablespoon of dry seasoning.


Pour soy sauce into the frying pan, add hot red pepper (if necessary) and crushed garlic. Mix everything thoroughly and simmer for no more than 2-3 minutes. If this time is increased, the fern will turn into soft, featureless grass. The fact is that it should “crunch” slightly on the teeth. Remove the pan from the heat and let the dish cool and soak in the juices.


Korean bracken fern is ready. We put it in small salad bowls and serve it with any dishes as a cold appetizer or salad. The pleasant mushroom taste sensation from fern prepared in this way increases the number of fans of this dish.

Dishes with fern are very popular in Far Eastern cuisine. With the addition of such an ingredient, food acquires not only a unique taste, but also a lot of useful properties. Korean fern is one of the most delicious, aromatic and unusual snacks.

Many of us have no idea that ferns are used as food. The beneficial properties of the plant are due to the presence of vitamins, proteins, carbohydrates, and essential oils. The leaves and stems of fern 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 on 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. However, eating the plant fresh is prohibited due to the dangerous poison it contains, causing severe cases of poisoning that can be fatal.

Among the edible and harmless ferns, two types are known: the fern, which resembles the taste of mushrooms, and the ostrich fern, which is similar in taste to cauliflower. Young cuttings are collected for food consumption.

Unblown fern leaves look like snails; they can be prepared immediately (by boiling them), or they can be stored for future use.

To do this, they must be salted or dried, otherwise they will taste bitter and unpleasantly tough.

Video “Fern in Korean”

From this video you will learn a recipe for preparing this plant in Korean.

Cooking options

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

Place layers of cuttings in a saucepan, sprinkle thickly with salt. Place a plate and pressure on top. The pan should be placed in a cool place and after 14 days the resulting brine should be drained.

We repeat the procedure of transferring the fern again, and only after this the semi-finished product is ready for storage. Before preparing salted cuttings, they need to be soaked for two days, and the water should be changed regularly.

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

For preparation you will need:

• 2 bunches of fern;
• 20 g coriander;
• 150 ml soy sauce;
• 200 ml sunflower oil;
• head of garlic (chopped);
• 2 tbsp. l. chili pepper.

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

Korean fern salad

A classic Korean fern salad will pleasantly surprise any gourmet, and its preparation does not take much time.

The step-by-step recipe looks like this:

1. Soak 200 g of cuttings in water (5–6 hours), rinse, and cook for 5 minutes.
2. Finely chop the onion 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 red pepper, 60 g soy sauce.
5. Mix everything and turn off the heat. The dish is ready!

The salad is delicious both hot and cold.

Marinated

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

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

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

Mix everything thoroughly and refrigerate for 3–5 hours.

With meat

We will prepare fern with meat in Korean style in several stages:

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

All ingredients of this recipe are taken in equal parts.

Dry fern in Korean

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

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

Now add:

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

Mix everything thoroughly.

Recipe for the winter

The easiest way to prepare a snack 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 chopped 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 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• Boil chili pepper and other spices to taste, pour into a jar and close.

The Korean fern recipe does not require much of your time, and the unsurpassed spicy snack will delight you throughout the winter.

Undeservedly passed over. Not many residents of Western Russia have even heard of eating it, much less know how to cook it. I offer delicious recipes with pickled fern.

Classic pickled fern

There are different recipes for pickled fern, but we will start with the simplest.

So, if the fern is salty, I soak it for 12-15 hours. Next, it must be boiled in a large amount of water so that the bitterness comes out.

For 1 kg of fern, I take a nine-liter pan and pour water so that it, along with the fern, is full. I boil it for 10-15 minutes, testing it periodically so that the stems do not boil and turn into a soft mass. It is necessary that they remain crispy, like the legs of mushrooms.

I drain the water, cool it, tear off the very ends where the future leaves are located, they are not suitable for food. I cut the rachis (these are fern stalks) into pieces, 3-4 centimeters each. I put it in a saucepan. Namely, in a saucepan, and not in a glass or plastic container, since I will be pouring boiling vegetable oil into it. I add per 1 kg of fern:

• 3 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 teaspoons sugar
• salt - to your taste

I stir, peel the head of garlic, pass it through a press and place it in a heap on top of the fern. In a frying pan, I heat up very highly refined vegetable oil, about 100 grams. I add a teaspoon of red pepper to it and fry it for about a minute. Then, pour the oil onto the garlic hill on the fern and immediately mix. I put it in the refrigerator and let it brew for several hours. The snack turns out excellent!
kulinyamka.ru

Korean pickled fern

We will need

• Fresh soaked bracken or salted soaked bracken - 1 kg
• onion - 1 pc.
• 5-6 cloves of garlic
• vegetable oil
• vinegar - 1 dessert spoon 70%
• red hot pepper
• black pepper
• coriander
• sesame seed
• *adzi-no-moto - 2 g

*Aji-no-motu - (monosodium glutamate, weijin, adinomoto) - white crystalline powder that enhances and improves the taste of many dishes; diluted with salt in water, the taste resembles a mixture of chicken and mushroom broth. It is this that gives a specific taste to the dishes of Southeast Asia. Often the products are not salted, but kept in a brine of monosodium glutamate and ordinary salt, and very little aji-no-motu is added, otherwise the dish will be spoiled.

Soak the fern in water for 6 hours, changing the water periodically.

Then boil for 1-2 minutes no more.

Place on a sieve, let it drain, and form into a mound in a container convenient for mixing.

Add ground black pepper and aji-no-moto to the fern.

Coarsely chop the onion and fry in vegetable oil until dark brown.

Then catch the onion and throw it away. (According to another version, the onion is cut into rings, lightly fried, but not thrown away). Next, add red hot pepper, coriander, sesame seeds, if used, into a frying pan with heated oil (with or without onions), and let the spices warm up. Mix boiling oil with spices with fern. Squeeze the garlic. If you are using sesame oil rather than seeds, now is the time to add that too. After sealing and closing the lid, cool the salad.

It's better to forget about him for a while. If the salad stands in the cold for about a day, it will become even tastier!
forum.krastikrab.ru

Pickled fern, almost Korean style)))

We will need:

• Bracken fern - 1 kg;
• sugar - 1 tbsp. l. with top
• salt - 1 tbsp. without top
• garlic - 2-3 cloves
• ground red pepper - 1 tsp.
• Khmeli-suneli and other seasonings - to taste
• Aji-no-motu - optional (~ 2g)

Marinade:

• 100 g grape or apple cider vinegar
• honey - 1 tsp.
• vegetable oil - 200g

Soak the fern in water for 6 hours, changing the water periodically. Then boil it in two waters without adding salt for 2-3 minutes. Cool under cold water and drain in a colander. When it has drained, place it in the bowl where it will marinate. I recommend enamel dishes so that the plastic, under the influence of the acid and iodine contained in Orlyak, does not release any carcinogens! We are for healthy food?!

So, sprinkle the boiled bracken with salt, sugar, add crushed or grated garlic, ground red pepper, suneli hops or the seasoning you like and leave for an hour to finish.
“Market Koreans” also add monosodium glutamate (monosodium glutamate). But I do not recommend using it in home cooking, because... I heard that this “amplifier” increases the constriction of blood vessels in the brain, contributing to its destruction, destroys the retina of the eye, causes an addictive effect, which is why ordinary food begins to seem tasteless! :-)

An hour later, when our Orlyak has been saturated with juices and has taken on the aromas of spices, fill it with the following marinade: boil 100 g of grape or apple cider vinegar with honey and 1 cup. vegetable oil. When this mixture boils, immediately pour it into the fern.
In this case, honey acts precisely as a taste and smell improver! Mix our fern well, cover with a lid and leave at room temperature overnight.

After which it can be consumed with fried meat or baked fish... For deliciousness, you can season it with sesame seeds. To your taste! I highly recommend this dish to those who suffer from thyroid dysfunction. And for everyone who loves tasty, inexpensive, and most importantly healthy food.))))

Well, you can also make a snack out of it

Appetizer “Pickled fern”

Boil the bracken fern, its uppermost parts (see 15-20) in highly salted water for about 15 minutes. Rinse with cold water and pour in marinade overnight: 1 liter. cold boiled water - 1 tbsp. l. salt with a little top; 1 tbsp. l. high top sugar; 100 ml. grape or apple cider vinegar.
After a day, drain the marinade and season the fern sprouts with salt, vegetable oil, 2-3 cloves of garlic, ground into a paste, tomato sauce - a little chopped herbs: mix everything well and let it brew for 2-3 hours.
Use what you get with fresh bread, dipping it in aromatic gravy...
dv0r.ru

You can make a salad...

Salad “Marinated Fern with Carrots” »

We will need:

• Fern - 300g
• Carrots - 1 pc.
• Onion - 1 small onion
• Sesame oil (sesame) - 20g
• Sugar - 30g
• Vinegar 9% - 20g
• Water - 100g

1. Salted bracken, rinse under running water. Soak for 6 hours in clean water, then change it and soak again in clean water for another 6 hours. This is necessary to remove the salt and remove the harmful substance contained in the fern.

2. After soaking, let the water drain. Boil the fern in clean water without adding salt for 10 minutes. Place in a colander and let the water drain.

3. If the shoots are too rough even after boiling, cut off the tough part, or cut the tough part of the shoots lengthwise. If desired, the fern can be cut into shorter sprouts.

4. Grate the carrots into long strips. Cut the onion into half rings.

5. Peel the carrots with your hands and add salt (on the tip of a knife) so that they release juice.

6.Refueling: Fry the onion in sesame oil until golden brown. When the oil and onion have cooled, squeeze the oil through cheesecloth or a fine sieve.

7. Combine carrots with fern and mix. Add sesame oil dressing.

8.Marinade: in 100 ml of boiled water, dilute 20 g of sugar, 30 g of vinegar 9%, stir well until dissolved.

Pour the marinade over the salad and leave it in the refrigerator for 6 hours.

But this is how you can prepare it for the winter

Pickled fern for the winter

Marinade: for 1 liter of water 2 tbsp. salt 1 tbsp sugar 1 tsp vinegar essence, spices to taste (bay leaf, peppercorns, allspice, dill, etc.)

Rinse the fern in running water and cut into small pieces (6-7 cm).

Place in a container and pour boiling water over it. As soon as the water has cooled, drain it and pour boiling water over our fern 3 more times (for a total of 4 times)

Then we put the still warm fern in jars, pour boiling water over it again - drain it and fill it with marinade

Close with lids, turn over and under the “fur coat”

Fern is considered one of the most ancient plants. In its genus it has about 20,000 varieties. But not all of them are considered edible. For example, a species such as common bracken is the most popular variety. Which is mainly used in food. This is exactly what we will talk about today.

It is preferable to harvest such a plant in autumn or early spring. The main thing is not to miss the moment of collecting ferns. The flowering of bird cherry, lilac and lily of the valley clearly signals this to us. You should choose young bracken plants, which are fronds that have not yet fully developed. The height of such a shoot should not exceed 25-30 cm. Pay attention to the diameter, it should be higher than 5 mm.

You know, if you cook fern following all the recommendations, the taste will be characteristic of mushrooms. For example, in Japan, this herb was considered a delicacy. From which “warabi-mochi” was prepared, these are pastries that are filled pies.

Look how much you can cook from ordinary-looking plants. We recently discussed with you amazing recipes from and, today we studied fern in detail. You can get so many beneficial vitamins by simply eating these foods.

Preparing fried fern from fresh

Let's look at the simplest cooking recipe first. It is quite easy to prepare and is a great option for beginners. As a result, you will receive a delicious appetizer for the table that will go perfectly 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

Preparation:

1. Fern is prepared very quickly. The main thing is to take care of its processing in advance.

Bracken fern has a specific bitter taste, so it is necessary to get rid of this defect in advance. This is very easy to do; fill the herb with water and add salt. Leave to soak for a day.

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

Then drain the boiled mixture into a colander. Leave on the counter until completely cooled. We will not carry out any manipulations with the fern for now.

2. Onion is one of the equally important ingredients in this dish. We peel it, wash it and chop it finely. You can use the shape in half rings for cutting, 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 oil, it will be much better. And fry our chopped onions until golden brown. Don’t forget to stir and reduce the gas to minimum so that the vegetable has time to cook.

At this time, you can start cutting ferns. Don't grind it too much, otherwise we'll end up with porridge. Cut approximately one stem into three parts.

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

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

Then add the prepared fried tomato paste to the fern. Salt thoroughly, season with salt if necessary.

For more piquancy, you can add garlic. To do this, peel it and cut it into thin slices. Can be passed through a press.

The finished dish can be served hot. But it is still preferable to eat fried fern when it has cooled slightly. This snack option is an excellent addition to fresh side dishes, especially potatoes. By the way, don’t forget to sprinkle the bracken fern with fresh herbs before serving.

Salting bracken for the winter

Pickling ferns is quite an interesting activity. This process occurs in several stages. Today we will look at each of them in detail. And in the spring you will be able to do everything yourself. I assure you that it will take very little time.

We will need:

• fern - 10 kg.
• salt - approximately 7 kg.

Preparation:

1. The first thing we need to do is collect the fern. In this case, we will need quite a bit of it, about ten kilograms. But if for some reason it was still not possible or you simply didn’t want to salt that amount, simply reduce the amount of salt to the desired value.

We wash the prepared bracken fern and divide it into thick bunches. And we wrap each of them with a regular elastic band. In this form, salting is much easier. Place it in a prepared deep container in one layer. Sprinkle generously with salt on top. Don’t worry about over-salting, this won’t happen at this stage.

2. Place the second layer on top of the prepared first layer 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, you should put something very heavy on it. In our case, this is an ordinary cutting board and a canister of water.

Leave the bracken fern in this position for a day.

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

Cover the top again with a press and leave the resulting mass for another day.

So we are almost coming to the end of the salting season. We take out the press again and drain the resulting brine. And now we add salt for 10 kg. fern 2 kg. salt. Lightly gut it with your hands so that each of the bunches is salted.

In addition to salt for pickling, it is advisable to use various seasonings, which will give the fern an amazing taste and aroma.

We put the whole mass under the press again. In this case, you can use two cans of water, both placed on opposite sides. In this way, salting will occur synchronously. Leave the fern for another 2 days.

After the time has passed, remove the press. We place the plants in the prepared containers, compacting them well. You need to spread it to the very top, then fill the entire surface with the resulting brine. Cover with lids and store in a cool place.

This pickling is ready in 21 days. But it is not recommended to eat it immediately. It is necessary to soak it in water for 10-15 hours, while constantly changing the water itself.

Salted fern can be used in salads and as a table appetizer.

Korean bracken salad

We salted the fern in the previous article. Now I propose to prepare a wonderful salad from this preparation. Which will include a large number of vegetables and even pork meat. Which you can replace, for example, with chicken breast, and it will turn out just as good.

We will need:

• salted fern - 100 gr.
• bell pepper - 1 pc.
• cucumber - 1 pc.
• onion - 1 head
• carrots - 100 gr.
• meat -300 gr.
• salt, pepper - to taste
• mayonnaise - to taste

Preparation:

1. We take out the salted bracken fern from winter preparations. We wash it and soak it in cold water for 10 hours. Only after this can it be used in food.

Then we cut the salted plant into small pieces 1-1.5 cm in size. To make cutting more convenient, fold the stems into one bunch to make it easier to hold in your hand.

Now peel the onion and cut it into half rings. To prevent the vegetable from becoming bitter, soak the onion in cold water for 20 minutes before slicing.

Let's start frying. Pour a small amount of vegetable oil into the frying pan and heat it up. Next, add the chopped fern and fry it for 5 minutes. Then add the onion and continue the frying process until the onion is fully cooked.

2. Peel the bell pepper from the seeds and remove the core. Wash again and cut into lengthwise slices. Then we chop each of them into smaller pieces.

Now fry the pepper in a frying pan. Pour in a little vegetable oil, heat it up, add the product. We carry out heat treatment for 5 minutes. Then cool on the counter at room temperature.

3. Wash the cucumbers and remove the stems. The cutting will be the most common - into strips. Since most of the ingredients correspond specifically to this shredder. This way the salad will look much more appetizing and beautiful.

4. There is one more product left that we have not yet touched upon: meat. In this case we will use pork. We wash the pulp and dry it with a paper towel. We do not cut into long strips, but rather thinly. This way the meat will cook much faster.

All the ingredients are prepared, it's time to start serving. Mix all the products in one bowl, add Korean carrots, salt and pepper to taste.

Our fragrant fern salad is ready. You must decide for yourself about the filling. This dish can be presented with either mayonnaise or vegetable or olive oil.

An amazing option for preparing fern with meat

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

We will need:

• bracken fern - 300 gr.
• beef meat - 300 gr.
• onion - 1 pc.
• garlic - 0.5 heads
• carrots - 1 pc.
• soy sauce - to taste
• salt and pepper - to taste
• sesame seeds
• ajinomoto seasoning - 1 tsp.

Preparation:

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

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

Make sure that the fern does not boil over. Otherwise, in a salad it will look like porridge.

Then remove the colander. You can leave it here until all the broth has drained.

2. We will use beef meat. It is advisable to take the pulp without bones. Wash 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 add the chopped pulp. Next, add the carrots and onions, pre-chopped into strips. Fry the whole mass until cooked.

Then add the boiled fern, which was previously drained in a colander. Mix everything thoroughly. Add soy sauce, pepper and salt to taste. Let everything simmer for 5 minutes.

Pay attention to the taste of soy sauce. If it is too salty, therefore, the amount of salt itself should be reduced.

Our dish is already ready. There are only a couple of moments left. Season the salad with garlic and sesame seeds. Mix again; it is preferable to serve this appetizer in a deep plate. Sprinkle a handful of sesame seeds on top.

It can be served both cold and warm. Bon appetit!

Making a delicious salad with salted fern egg

I propose to consider another salad that includes bracken fern. You know that this plant is considered quite healthy and low in calories. 100 grams of this herb contains only 34 calories. You can find out how useful it is by watching the video below.

Now we will look at a dietary recipe. We will prepare it with the addition of the same healthy ingredients as eggs and pickled cucumbers. True, our dressing will be mayonnaise. You can replace it with olive oil.

We will need:

• bracken fern - 400 gr.
• table egg - 3 pcs.
• mayonnaise - 100 gr.
• pickled cucumber - 1 pc.
• garlic - 3 cloves

Preparation:

1. We decided to use salted bracken fern. Therefore, before cutting it, you need to soak it in cold water for 10 hours. And it is advisable to change the fluid as often as possible.

We chop the soaked fern quite finely, compared to previous recipes.

2. Peel the onions. Wash and chop, as finely as fern.

Pour a small amount of vegetable oil into the frying pan. Add onion to it and fry for 3-5 minutes. Then add chopped fern here and mix.

Simmer for 5 minutes. Then take it out and let it cool on the counter at room temperature.

3. Remove the pickled cucumbers from the brine and let it drain a little. Cut into thin slices, then into small cubes.

Boil a chicken egg and remove the shell. We cut randomly, but not coarsely.

It's time to mix all the prepared ingredients in one bowl.

We will season it with mayonnaise, adding garlic through a press in advance. Salt our salad to taste and mix well.

We will put it on a plate, but not in a heap, but in a special round shape. This is done very easily; we place the mold in the middle of the plate. Then lay out the finished dish, compact it well and release the salad from the ring. You can decorate the top with sprigs of greenery.

Useful properties and contraindications of bracken fern

In the previous article, I promised to talk about the beneficial qualities and contraindications of fern. This is exactly what we will talk about now. Experienced herbalist Efimenko will tell us about this in more detail. Where he will consider not only the beneficial properties, but also talk about the use of this plant. After all, you probably know that fern has a wide range of positive factors.

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

This is where my article ends. I would like to wish that all the dishes you prepare turn out perfectly. If the article was useful, just click on the social media button and share it with your family. See you again!