Salted fern: benefits and harms, calorie content, photo

Salted fern: benefits and harms, calorie content, photo

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Salting a fern at home is possible in many different ways. The salty stems of this plant, subject to the preparation technique, are soft and juicy, and have a very unusual taste. All over the world, the dish is considered an exotic delicacy. However, it will not be difficult to prepare it.

Why salted fern is useful

Fern is considered a low-calorie food, which contains many vitamins, useful and nutrients. Young shoots of this plant contain vitamins of group B, A, E, PP, saponins and flavonoids. The calorie content of salted fern is about 39 kcal per 100 g serving.

Thanks to such a rich chemical composition, salted fern brings invaluable benefits to the body:

  • has a strengthening effect on the immune system;
  • normalizes the work of the heart and blood vessels;
  • improves the functioning of the thyroid gland;
  • normalizes the digestive tract;
  • has a positive effect on metabolism;
  • normalizes blood sugar levels;
  • strengthens bone tissue.

Important! Fern is not eaten raw, as its shoots contain toxic substances. That is why the product needs heat treatment or conservation.

The benefits and harms of salt fern are incomparable. There are only a few contraindications to its use:

  • pregnancy;
  • serious diseases of the internal organs.

How to salt fern for the winter

There are many recipes for making salted ferns for the winter. The first step is always the preparation of the raw material. Shoots of this plant can be purchased at the supermarket, ordered from specialized online stores, or prepared yourself.

The collection of raw materials is usually carried out when the lilies of the valley are blooming. As you can see from the photo of the salted fern, cuttings, called rachis, are in a folded state during this period. When they open, the plant becomes unfit for human consumption. Salting is carried out shortly after collecting the shoots (no more than 4 hours), otherwise, they will become too coarse.

Advice! Determining the maturity of a fern is easy enough. Ripe shoots, when cracked, emit a crunch, while overripe shoots do not crunch: they are considered unsuitable for salting.

Classic fern salting in a large container

According to the classic recipe, it is customary to salt the fern in large containers, which can be used as large pots, pots, buckets and even a bath. The main thing is to store the salting in a cool room. For 10 kg of raw materials, according to the recipe, 3-4 kg of salt will be required.

Salting algorithm:

  • sort out the cuttings, rinse with water 2 - 3 times, dry slightly with a towel;
  • lay shoots and salt in layers in a container, evenly distributing the products;
  • establish oppression, as which you can use a wide variety of objects: the main thing is that its mass should be equal to the mass of salted raw materials;
  • keep the container with oppression in a cool temperature for 2 to 3 weeks;
  • then it is necessary to drain the resulting liquid, spread the shoots into separate sterilized containers and, tamping tightly, cover with a lid.

You need to store pickles in a cool place for about 2 weeks: the dish will be completely ready for use.

How to dry salt fern at home

Dry salting:

  1. Rinse fresh shoots well, this will remove scales from the leaves.
  2. With the help of rubber bands, collect the shoots into bunches.
  3. Place the cuttings in a container in layers, sprinkling each of them with coarsely ground table salt. 10 kg of raw materials will require about 4 kg of salt.
  4. Place the weight on top.
  5. Salt in a cellar under pressure for 21 days.
  6. The brine formed during salting must be drained.
  7. Salt the plant mass additionally at the rate of 2 kg of salt per 10 kg of raw material.

The resulting dish is then best packaged in separate jars.

Fern salting according to GOST

The method of salting according to GOST is based on triple salting and a combination of the dry method with the brine method.

First salting:

  • rinse the fern, collect the stems in bunches about 20 cm thick;
  • lay out in layers on the bottom of a wooden barrel or plastic bucket, sprinkle with salt at the rate of 4 kg of salt per 10 kg of raw materials;
  • cover with a flat lid, set the oppression on top;
  • leave for 21 days: during this time all toxins will come out of the cuttings and the bitterness will disappear.

Second salting:

  • drain the resulting juice, transfer the cuttings to another container;
  • Sprinkle with salt layer by layer (1.5 kg of salt per 10 kg of raw materials);
  • prepare a brine by mixing 10 liters of water with 1 kg of salt;
  • pour the cuttings with brine so that they are completely immersed in the solution;
  • set the oppression weight equal to 50% of the original weight of the product;
  • leave for 10 - 15 days.

Important! It is strictly forbidden to use the brine remaining after the first stage for the second salting.

Third salting:

  • prepare a saline solution by mixing 2.5 kg of salt with 10 liters of water;
  • drain the old liquid from the container;
  • sort out the bunches, getting rid of reddish and yellowish-brown cuttings;
  • pour the bundles with new brine in an old container or immediately pack them in a separate glass container and roll up the lids.

After 20 days, the salting will be ready.

Shoots salted using this technology can remain fresh for two years.

How to salt a fern like taiga

As a result of salting a taiga-style dish, it will turn out to be very salty, however, it will be stored much longer. In the recipe below, per 1 kg of shoots, plants take 0.5 kg of salt.

Taiga-style salting algorithm:

  • cut off the hardened parts of the shoots, rinse the remaining ones and put them on the bottom of the container;
  • mix with salt in a convenient way: spreading in layers or tamping tightly;
  • leave for 3 days;
  • mix thoroughly, add a little more salt;
  • press down with a load, leave for a few more days;
  • put in glass jars and roll up lids to increase shelf life.

If the fern is too salty, you can soak it in cold water overnight. After this procedure, the shoots will taste like fresh ones.

How to salt a fern using a brine method

Salting a plant with a brine method is quite simple, for this you need:

  1. lay out the stems collected in bunches on the bottom of the container (you can use a wide basin);
  2. completely pour boiling water over and cover, let it brew;
  3. cool and then drain the liquid;
  4. repeat the procedure 2 times;
  5. put the processed raw materials in sterilized jars;
  6. prepare a hot brine (15 g of salt per 1 liter of water) and pour the raw materials over it;
  7. roll up the cans.

Attention! The shelf life of a fern when salted in this way is several years.

How to salt fern with regular fluid changes

Interesting enough is the method of salting, in which the liquid is regularly changed. This recipe will take 2 weeks to prepare a delicacy, and the salted cuttings are extremely tender and soft.

Salting technology:

  • rinse the stems and cut them into pieces;
  • sprinkle with salt, add water;
  • place a plate on the surface, install oppression;
  • let it brew for 3 days;
  • drain the resulting liquid into another container;
  • pour off 2/3 of the liquid and mix with 1/3 of cool water;
  • insist 4 more days;
  • drain the released juice, mix with 600 g of salt;
  • pour cuttings and leave for 3 days;
  • pour out 1/3 of the liquid, replacing it with clean water;
  • salt for another 4 days;
  • drain all the juice, and put the fern in airtight containers.

How to pickle fern immediately in jars

Fern can be salted directly in glass jars. This requires:

  • rinse the stems with water;
  • cook them in a light saline solution for 10 - 15 minutes;
  • put in sterilized jars;
  • pour hot brine (15 g of salt per 1 liter of water);
  • roll up the cans, turn it upside down and leave under a warm shelter until it cools completely.

Such a blank can be safely stored in a cellar or refrigerator all winter.

Accelerated fern pickling

If you use the accelerated salting method, the shoots will be ready for use after a day.

Cooking technology:

  • washed shoots must first be boiled for 10 - 15 minutes;
  • then drain all the water and mix the raw material with salt (300 g per 1 kg of shoots);
  • leave to infuse for a day.

Important! Such a workpiece is stored much less than when salting by standard methods.

How to salt a fern in a barrel

A large amount of fern can be salted in a barrel at once; 10 kg of raw material will require 4 kg of salt. For salting in this way you need:

  • line the bottom of the barrel with polyethylene;
  • add a layer of salt, then add a layer of fern and another layer of salt;
  • put oppression on top and insist for 3 weeks;
  • prepare the second barrel and transfer the shoots into it, adding another 1 kg of salt;
  • set the oppression again for 3 weeks;
  • prepare a brine by dissolving 1 kg of salt in 10 kg of water;
  • replace the resulting juice in the barrel with brine;
  • insist for 3 weeks, then put in banks.

To get rid of excess salt, you can boil the salted fern before eating.

How to store salted fern

According to the technological instructions, the shelf life of salted fern is 1 year. At the same time, you need to store it in an air temperature from 0 to 20 degrees. The humidity level in the room should be no more than 95%.

When stored in a cellar or refrigerator and the product is properly prepared, shelf life can increase up to 2 years. If the workpieces are stored in glass containers, then the terms are increased even more. At the same time, as various experiments and experiments show, the taste and useful properties of pickles do not change in any way.

What can be made from salted fern

Salted fern can be eaten on its own. Such an exotic appetizer will surely surprise guests at the festive table. For more effect, you can serve the dish with other canned vegetables: cherry tomatoes, gherkins or corn, and sprinkle with sesame seeds on top.

Many unusual vitamin-rich dishes can be made with salted fern. In salads, this delicacy goes well with shrimp, squid, pork, eggs, cucumbers, potatoes, carrots, fresh herbs, onions and garlic.

Rice and potato soups with fern added are widespread. The broth for such soups is most often boiled on pork bones. The crown dish of the inhabitants of the Far East is the fern fried with beef. In this case, the meat does not need to be salted during frying. The dish can be served both cold and hot.


Salting a fern at home is a simple process, the main thing is to choose the best way and strictly adhere to the cooking technology. The result may not be to everyone's taste, but it will definitely delight lovers of unusual dishes.

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