What to do if adjika fermented. What to do if adjika ferments Adjika starts to ferment what to do

End of summer... But lovers of spicy. they will still have time to buy hot red pepper, red bell pepper, garlic and herbs in the market and cook adjika.

Adjika recipes are myriad, traveling around the countries, she acquired the national flavor of these countries. There is adjika Russian, Ukrainian, Greek ... To be honest, this surprised me.
I was born and raised in Tbilisi and its classic version is closer to me: Abkhaz or Georgian adjika. Fortunately, culinary recipes are not subject to political trends and people have been cooking and continue to cook ... And adjika is one of the favorite spices of many peoples.
In our kitchen, it is never translated ... There was a time when they cooked in large basins, now in glass bowls, but a jar of adjika is always worth it regardless of the season.
I will share the recipe for adjika, which has been prepared in our family for many years.

Compound

1 kg hot pepper
1 kg red bell pepper
500 g garlic
1 cup ground coriander
1 cup natural wine vinegar
2 large bunches of parsley
2 bunches of dill
3/4 cup coarse salt.

Cooking
When cooking, be sure to use gloves, otherwise your hands will burn. I also advise you to oil your hands well before putting on gloves. I always slip this part of the work to my husband ..

Prepare pepper: remove seeds and core, rinse, dry a little. Soak garlic, peel. Finely chop the greens.
Grind with a combine, blender or pass through a meat grinder. I prefer a meat grinder, and pass through it twice.

Add ground coriander, wine vinegar, salt to the mixture of garlic and pepper.

Stir and leave in a large bowl covered with a lid for several days. The dishes in which adjika will stand should be non-oxidizing. Keep in mind that enameled ones can also stain.

The mixture should ferment. During fermentation, the mixture should be stirred periodically. After that, lay out in clean jars and close with lids. Store in a cool place. Very well preserved without losing its taste. I now have an adjika from last year.
The taste and spiciness will depend on the varieties of pepper that you put in adjika. If you wish, you can reduce the amount of bell pepper or use only hot pepper, but this already depends on your taste.

This is the basic recipe.
On its basis, you can prepare more interesting options.

1. Very tasty: mix a part of adjika with chopped walnuts, ground fenugreek and Imeretian saffron. It turns out fragrant delicacy seasoning.

2. Mix with pureed tomatoes. True, it will no longer be quite adjika, but spicy tomato sauce. Classic adjika does not recognize tomato additives. But when serving meat, I like to put such a sauce on the table.

Well, now a little about the origin of this spice..
We will not go into a long-term dispute, who invented this seasoning, Abkhazians or Georgians. The cuisines of neighboring peoples very often mix.
The origin of the word is rather Abkhazian.
Aparpyl jika literally: aparpyl - pepper, jika - salt, i.e. it is clear that this is pepper and salt. Salt was once very expensive and was mixed with pepper when shepherds went to the mountains to herd sheep.

The classic composition of adjika is capsicum, garlic, cilantro, dill, basil and savory seeds, salt and nuts to taste. Rub all this on a special stone with a stone pestle until a homogeneous viscous mass is formed. In the process of rubbing on a stone, essential oils are released, which give adjika a special aroma and the mass itself becomes a homogeneous consistency. To maintain the viscosity of the mass during grinding, it is desirable to add walnuts.

Pokhlebkin in his book on spices, gives the following composition of adjika:
Suneli hops - 3 parts
Red pepper -2 parts
Garlic, coriander, dill 1 part.
To this mixture of dry spices, a little salt and wine vinegar are added with a strength of not more than 3-4% so that a thick paste is obtained, well suited for long-term storage in tightly sealed glassware.

I also want to write that adjika is contraindicated only for people with intestinal diseases: gastritis, ulcers, colitis...
And for all other spicy lovers, it will bring only benefit and pleasure.

Adjika is an incredibly fragrant spice with a sharp oriental taste. It is difficult to come up with a more harmonious combination of fragrant herbs and hot peppers. It belongs to the Abkhazian and Georgian cuisine and in its composition initially did not have tomatoes, but red pepper was taken as the basis. However, resourceful housewives came up with many variations of cooking.

Considering that the composition of the seasoning can contain completely different products, there is no unequivocal answer to the question of why fermentation appeared. Common and most common mistakes in its preparation can be:

1. poorly washed products,
2. the ingress of bacteria into the already prepared seasoning,
3. banal neglect when sterilizing cans during seaming.

And yet, what to do if adjika has fermented? Is it possible to save and restore her taste?

After studying hundreds of women's forums, reading thousands of comments from hostesses, we came to the conclusion that each case has its own solution methods. So, for example, if she just started to wander, you can fix it digesting it carefully and then eat it. Many even deliberately leave it to sour a little, after which they eat it perfectly with the whole family without consequences.

Be careful, this method only works with raw adjika, if you cooked it during cooking, this is strictly prohibited!

By the way, about the method of raw cooking. To avoid souring, it is worth storing it in the refrigerator in a sterile jar.. So it will always be fresh and usable for more than six months.

Why did adjika turn sour

According to other experienced housewives, adjika can only ferment in one case: if it is not properly salted. Before you pack it in jars and hide it in the refrigerator, you must wait until the salt is absorbed. After the first salting, you need to give 24 hours seasoning brew at room temperature, then try, and if there is not enough salt, add salt, and give a couple more hours. If everything is fine with salt, safely lay out in jars and put in the refrigerator.

Another recipe for the “immortality” of a dish is the use of acetylsalicylic acid. When pouring seasoning into jars, add one acetyl tablet per liter. So, according to the experience of women, fermentation does not occur in jars. It should be said right away that you should not be afraid of such a dose of medicine. In the treatment of a common cold, medicines contain a larger dose than it is recommended to use to preserve the yummy. 1-2 tablets are enough for a liter jar, of course, in crushed form. Stir thoroughly before rolling.

What to do with fermented adjika

The most common answer to the question of what to do with sour seasoning was the answer - throw it away. It's hard to argue, because eating sour seasoning is extremely dangerous. In addition to the fact that it can contain various products according to the recipe, the methods of preparation and storage are also completely different. Of course, it’s a pity if a large amount of seasoning disappears, but it’s not worth the risk.

In fairness, it should be mentioned that many commentators claimed that more than once, or even all their lives, they ate adjika digested after fermentation, and it doesn’t matter what it was made from, whether it contained tomatoes, garlic or vinegar. An important role is played by the human body, which will use it. If a person is prone to poisoning, it would seem, they ate everything, but it’s bad for one - then an unambiguous answer, such a person there is sour, even overcooked - you can’t! In the opposite situation, especially when the seasoning was prepared for a man who does not care about anything, it makes sense to give a small portion for testing after re-cooking. Most likely, nothing will happen, but it is a risk.

A more humane way to make drinking soured adjika safer is add seasoning to main dishes when cooking, for example, in borscht. During the cooking process, a second disinfection will take place, as a result of which all harmful bacteria that cause fermentation will die.

Summing up, let's say: if you don't feel sorry for throwing out sour adjika, throw it away. She won't be of any use to anyone. If you still decide to revive it in any way, be careful and try to reduce the portion when consumed.

Adjika is an insanely fragrant seasoning with an excellent spicy taste. This seasoning is an element of Georgian and Abkhazian cuisine. In the original recipe, it was prepared exclusively from red pepper. Our resourceful housewives have come up with many options for cooking adjika with various ingredients. The most common one involves adding a tomato there. So adjika becomes not so sharp. Thus, this oriental seasoning has turned into a sauce that can be seasoned with any dish.

However, housewives often face the problem of fermentation of the finished product.

What to do if adjika with a tomato fermented?

Considering that there are already a great many variations of recipes for preparing adjika and the composition of the products is different, there is no unequivocal answer to the question of why there was no fermentation. We can single out the most common mistakes in cooking, such as neglecting the sterilization of jars, the ingress of bacteria into an already prepared seasoning, or corny poorly washed vegetables.

And yet there are a few tips that will help restore the taste and save adjika. However, it must be remembered that eating a spoiled product is dangerous to health. If you immediately notice signs of fermentation and want to save the seasoning, then you need to do this immediately. If it has just begun to ferment, you can digest it thoroughly and only then eat it. In order to avoid fermentation of adjika prepared by the raw method, it should be stored only in sterile jars and only in the refrigerator. Subject to these rules, it will remain fresh and usable for six months.

There is also an opinion that adjika can ferment if it is salted incorrectly. In order not to encounter such a problem, you need to salt the seasoning before packing it in jars. Let the salt soak overnight at room temperature. If there is not enough salt, add salt and let stand for another couple of hours. Only after that pour into jars and send to the refrigerator.

There is also an opinion that to save adjika, you can add aspirin to it. Before pouring the seasoning into the jars, one or two aspirin tablets per liter are placed. Naturally, the tablets must first be crushed, and the contents of the jar should be thoroughly mixed. As experienced housewives say, there is no fermentation in jars. Do not be afraid, since the dose of the drug in the total mass of the product is simply scanty.

And, of course, the most common opinion of housewives on the question of what to do with fermented adjika is to throw it away and not endanger the organisms of loved ones, including your own. It is worth noting that there are many who disagree with this method. The army of mistresses was divided into two fronts. Some believe that it is not worth the risk, while others claim that they have repeatedly tested the above methods on themselves, and everything was fine. But do not forget that an important role in the decision to leave adjika or throw it away is played by the individual qualities of each organism separately. After all, it often happens that everyone ate, but only one is bad.

If, nevertheless, it’s a pity to throw it away, but it’s scary to eat, you can find a compromise. You can use sour adjika by adding it to dishes during the cooking process. For example, in borscht or in a marinade for fish. During cooking, a second disinfection will occur and all bacteria that cause fermentation will die. And the dish will acquire a new spicy taste.

As a result, each hostess makes her own conclusion to throw away the fermented seasoning or leave it. But it should be remembered that such adjika should be used with caution and at least reduce the portion.