Pickled Fern
The bold, savory flavor of this dish won't leave you indifferent! Pickled fern is an exotic Japanese specialty. The pickled stalks taste a lot like marinated mushrooms (think of the honey mushroom), and they're wonderful in salads, baked goods, and side or meat dishes — or simply on their own.
Serofima
Recipe author
Pickled Fern
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
1 g
Fats 0 %
0 g
Carbohydrates 67 %
2 g
9 kcal
GI:
50
/
0
/
50
- Fern is a hardy, widespread plant that grows just about everywhere except the steppes, deserts, and frigid regions. In the kitchen it turns up most often in Japanese and Korean cooking. In Japan it's prized for its rejuvenating reputation and even called an "elixir of longevity." Only the young stalks are eaten, since the shoots of mature plants turn tough and develop an unpleasant bitterness. Pickled this way, fern tastes much like marinated mushrooms, and canning it means you can enjoy it year-round. Rinse the young fern shoots well under running water, then spread them on a paper towel to dry. Pour about 5 quarts (5 l) of water into a large pot and stir in 500 g of the salt. Add the clean fern stalks and boil for 2 minutes to draw out the bitterness. Take the pot off the heat, drain the stalks in a colander, rinse them under cold water, and let them drain completely. Prepare your jars: wash them, sterilize them, and boil the lids. Pack the fern into the sterilized jars. For the brine, pour about 4 cups (1 l) of water into a pot and add the remaining 30 g of salt along with the sugar and vinegar. Bring to a boil and keep it boiling over medium heat for another 2 minutes. Pour the hot brine over the fern in the jars and seal them. Turn the jars upside down, set them on a flat surface, and wrap them in a warm blanket. Leave overnight until fully cooled. Store the jars in a cool, dark place. Pickled fern tastes like marinated mushrooms — add the stalks to salads for a little kick, use them as a filling for hand pies or dumplings, or toss them in when frying meat.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fern - 34 kcal/100g
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