How to cook and save for the winter fermented peppers stuffed with cabbage and carrots?

Stuffed pepper is a dish of Moldavian cuisine, Bulgarian cuisine, Romanian cuisine, Azerbaijani cuisine and Georgian cuisine. For this dish they use peeled peppers, they fill it with ground beef, ground mutton, tomatoes, and also rice. They can be served at the table with an estimate and other ingredients suitable to pepper.

In this article we will share the secrets of how to cook a delicious pickled pepper stuffed with cabbage and carrots. We also recommend watching a useful and interesting video on this topic.

What it is?

Fermentation is one of the ways to harvest crops, berries and fruits for the winter, as a result of which, in the process of physico-chemical moments, lactic acid appears, which is a natural preservative. Vegetables pickled in brine (whole or slices), or in personal juice (they are crushed, chopped, chopped), added salt, under the influence of lactic acid bacteria is the fermentation procedure (fermentation).

Salt is not considered an important ingredient, it affects the taste and inhibits the formation of pathogenicity.. Salt for brine is taken in the amount of 5% of the amount of liquid, and for fermentation in personal juice in the proportion of 1.5-2% of the volume of vegetables.

Pickled Peppers with Carrots

Ingredients:

• 3 kilograms of bell pepper;
• 0.5 kilogram of onions;
• 0.3 kilograms of carrots;
• 50 grams of salt;
• one glass of vegetable oil;
• 10 cloves of garlic;
• a little dry dill.

Cooking method:

1. Pepper should be sweet and late.
2. Next, wash the pepper and clean out its insides and seeds. Wash one more time.
3. Then bake the peppers at 180 degrees Celsius for five minutes.
4. Finely chop the onion.
5. Cut the carrot into long stripes.
6. Fry onion and carrot in vegetable oil. Use only a third cup of oil. Fry for five minutes.
7. In a bowl to the fried onions and carrots add one-third salt and garlic. Mix everything and start stuffing pepper.
8. Put the pepper in the container. Salt and sprinkle with garlic on each layer of peppers. Drizzle with vegetable oil. Put the load on top and put in a cold place for 24 hours.
9. When the pepper in the oil pours juice, put it in a cool room where the temperature will not exceed four degrees Celsius. Prepare the pepper in about a month.To keep the pepper until spring, the temperature should not be lower than 0 degrees and not higher than 4 degrees Celsius.

With cabbage

Ingredients:

• 10 pieces of bell pepper;
• 500 grams of cabbage;
• 2 carrots;
• 3 cloves of garlic;
• bitter pepper to taste;
• any greens to taste.

Brine:

• one liter of water;
• two tablespoons of salt;
• four tablespoons of sugar;
• two pieces of black and allspice;
• two leaves of lavrushka.

Cooking method:

1. Wash the peppers, peel from the core and put into boiling water for two minutes.
2. To cool the vegetables quickly, they need to shift into cool water. Pepper should be soft and elastic.

Brine preparation:

1. Bring water to a boil, salt, add sugar and spices.
2. Cool it down.

Cooking stuffing:

1. Grind and mash cabbage without adding salt.
2. On a fine grater, grate carrots and garlic.
3. Mix everything and add chopped greens, pepper and paprika.
4. Stuff the peppers and seal the filling.
5. Transfer the prepared peppers to the container, in which the fermentation will take place and pour the cool brine.
6. Cover and press down with a load.
7. Store at room temperature for four days and then refrigerate.

Watch a video on cooking pickled peppers stuffed with cabbage:

Filling options

Pepper can be stuffed with various fillings, for example:

• various cereals (most often rice);
• beans;
• fish;
• potatoes;
• cheese;
• shrimp;
• mushrooms;
• meat;
• minced meat;
• berries.

How to store?

You can store this vegetable, like the rest of the fermented crop, in banks, cellar, refrigerator, barrels and on the balcony. Peppers with cabbage, onions and carrots should be stored in a cold room.. The container should be closed with plastic lids so that the brine does not evaporate and souring of the pepper does not occur.

Preparation for the winter

There are a couple of methods to save pepper. Storage methods for the winter pepper:

1. Drying.
2. Marinating in banks.
3. Freezing in the freezer.

Interesting Facts

• There are approximately 1000 varieties of peppers in the world.
• Approximately one and a half thousand plants belong to the genus of peppers - herbs, creepers and bushes. Pepper is most commonly found in the American tropics and here and there in East Asia.
• Homeland pepper is India, where they found the first mention of it about three thousand years ago.
• In the 16th century, red pepper was brought to Russia. Now it grows in all parts of the country.
• Pepper is used not only for cooking, but also for medical purposes. For example: ointments for warming, in the manufacture of pepper patch, used in the manufacture of drugs to improve appetite, digestion and blood circulation.
• Not every red pepper has a sharpness, such varieties are called sweet, for example: paprika. The sweetness of this pepper varies from mild to strong. It is a famous vegetable crop.
• Depending on the varieties, peppers have a variety of beneficial properties. For example: in red pepper there is a lot of vitamin C, in sweet pepper - vitamin A, and the use of green will stop the development of atherosclerosis, pungent - will relieve depression.

Conclusion

Pepper is a tasty and healthy vegetable. Most of all iodine, silicon, iron and antioxidants are found in Bulgarian pepper. Thanks to fermentation, you can prepare both hot and sweet peppers. Suitable for a variety of dishes. Perfect for soups.Stuffed pepper is a simple and tasty dish. It has excellent taste and aesthetics. This dish will delight all guests at the holiday table.