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Fermented birch leaf is not only vitamin-rich, but also tasty. I add it to fillings for pies, minced meats, soups. Yes, I just eat it for lunch. On the video, but there something terrible happened to the sound. And with the image of trouble. In general, I'm still a fig videographer, what's there. Therefore, I will very briefly describe in text how I ferment a birch leaf for the winter. Fermented herbs and plants are from the Mari and Chukchi cuisines. The historical explanation is very simple. In a period when agriculture among these peoples was poorly developed, and winters were still the same long and harsh, everything was prepared in reserve. Personally, I got this recipe from a grandmother-neighbor when we lived in Mari El. The principle of fermentation of any herb is the same - 2/3% salt by weight of the weight of the raw material. If the plants are dry, add some water. We crush plants with salt until juice appears, then we put them in jars, put oppression on top. I also put small pieces of rye bread between the layers. Someone closes the top with gauze, but I use a lid with a water seal. Twice a day I remove the lid and pierce it to the bottom with a wooden skewer so that gases come out. Usually the pickling process takes 2-3 days. I stop fermenting when the characteristic smell of sauerkraut appears. Ready fermented birch leaf smells a little like sauerkraut and resinous birch leaves. It is for this aroma of the first birch leaves that I love him.
