Advice 1: How to prepare seaweed

Seaweed contains a complex of vitamins (A, B1, B2, B12, C, D, E), microelements (iodine, phosphorus, zinc, iron) and organic substances. Today scientists see it as not only a useful food product, but also a remedy for many ailments.
How to prepare seaweed
You will need
    • fresh frozen seaweed (laminaria) – 600 g;
    • hot boiled water – 1 liter;
    • sugar – 1 tsp;
    • salt – 1 tbsp;
    • Bay leaf – 1-2 PCs;
    • vinegar – 2 tsp;
    • pepper – to taste;
    • cloves – to taste.
Instruction
1
Prepare the seaweed to marinating, to do this, add hot water in proportion 1:5 and let thaw. The cabbage needs to sit for 5-6 hours. As soon as it will thaw and begin to swell, rinse it in a colander under running water.
2
Place seaweed in a pot of cold water and boil until soft. Bringing the product to a boil, soak 20 minutes, then turn off the gas. Drain the resulting broth and pour again cabbage in warm water, boil for 20 minutes. Repeat the procedure three times. Thoroughly rinse the cabbage in cold water, allow the liquid to drain. Cool kelp and shred it long narrow strips. In this form, seaweed can be used as a basis for any salad.
3
Prepare the marinade for the boiled seaweed. Dissolve in hot water, the sugar, salt, add the spices: cloves, Bay leaves and pepper. The mixture put on fire and bring to a boil, boil for 3-5 minutes. Allow the mixture to cool.
4
In the cooled marinade add the vinegar and pour over seaweed. Before using the cabbage, let it stand in the marinade for a while.
Note
Pickled laminaria is used as a main ingredient for salads, appetizers and also soups and a side dish to meat and fish dishes. The most amazing thing is that the jam of seaweed turns out to be very original and, of course, useful.
Useful advice
The choice of seaweed should be treated with the utmost seriousness. Buying the product in the store, find out her place of birth. Cabbage, grown in the waters of the tropical seas, its chemical composition contains less nutrients. Note the algae brought from the White and Barents seas, Russian laminaria superior in quality to any other.

Advice 2: Vitamins for the winter: how to pickle wild garlic

With the arrival of spring Thrifty Housewives once again beginning to think about preparations for the winter. First a vegetable, opening the new season in April, is ramsons or wild garlic. To use it in its fresh form is very useful, but you need to pickle the garlic for the winter, to be able to entertain guests and a home of this tasty and healthy seasoning.
Vitamins for the winter: how to pickle wild garlic
Ramsons, which is also called wild garlic or onion bearish, belongs to the onion family, but it smells like a young garlic. Surprisingly, the content of volatile production garlic it exceeds 3 times the vitamin C content in it is 10 times more than lemon. In addition, garlic contains essential oil, glycoside alliin, ascorbic acid, fructose, protein, carotene, lysozyme, and other useful micro - and macronutrients. Ramsons has antiscorbutic, anti-inflammatory, antimicrobial, anthelmintic, anti-arteriosclerotic properties, and, hence, use it for the prevention of various diseases is necessary.

How to make pickled garlic


Each family has its proven recipe of preparations for the winter, but not all of them equally well preserve the useful properties of garlic. That's why pickling the garlic you must meet all requirements to this process. To seasoning turned out the most delicious and vitamin, you need to take some of the fresh shoots from not fully expanded leaves.

First, you need to prepare the leaves. To do this, they carefully wash and pour for 1-2 hours cool boiled water. Once the water has a distinctive pungent taste, it is drained and replaced with fresh. Then begin to prepare the marinade. To marinate 300 g of garlic, to heat to boil 1l water, then add 2 tablespoons of salt and 2 tablespoons sugar. After that, the marinade slightly cooled and topped up to 100 g of vinegar.

In a carefully sterilized jars neatly stacked bundles of garlic, with their white legs in the air. You can use half-liter and liter cans, picking them up to the size of the beams. Then the banks pour the marinade and sterilized for 5 minutes and tightly roll up covers.

The more hot spices can cook wild garlic in Korean. For this dish you need in equal proportions mix the sugar, water, rice vinegar, add salt, Korean spices (1 tbsp.) and 1.5 teaspoons of red pepper. Then you need to pour the garlic marinade, but don't throw the banks, and just cover them with black lids and 5-7 days to put in a cold place.

To serve pickled garlic


This seasoning is great on any meat and poultry. You can also offer it for the first dishes or used for cooking a variety of side dishes. If you plan to serve the leeks on the table as a separate dish, put in a jar of pickled garlic 2 tablespoons cranberries.
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