<p>Secretele lui Radu Anton Roman pentru a pune cea mai buna varza murata<br />
Orice gospodarie care se respecta ar trebui sa aiba varza murata pusa dupa sfaturile regretatului Radu Anton Roman. Astfel, veti avea cea mai buna varza murata, care va da un gust deosebit sarmalutelor, dar va fi si un adevarat elixir pentru sanatate, sursa excelenta de probiotice si unul dintre putinele alimente vegetale cu vitamina B12.</p>
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<p>Asadar, am adunat o lista cu secretele lui Radu Anton Roman, pentru a pune cea mai buna varza murata la butoi.<br />
Ingredientele:<br />
20-25 de verze, potrivite ca marime (varza se lasa afara cam 2 saptamani ca sa se fragezeasca)</p>
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<p>20 crengi de marar uscat<br />
10 radacini de hrean<br />
10 legaturi de cimbru uscat<br />
4-5 pumni boabe de porumb<br />
1,5 kg de sare grunjoasa</p>
<p>1 pahar piper boabe<br />
3-4 gutui galbene<br />
1-2 mere(cine doreste)<br />
Butoiul:<br />
&#8211; Ideal ar fi ca butoiul sa fie de stejar, in niciun caz din plastic. De asemenea, daca in butoiul de lemn s-a pastrat inainte tuica, atunci moarea (zeama de varza) va fi limpede si cu o usoara aroma de tuica.</p>
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<p>Daca butoiul are si un robinet, este si mai bine. Prin acest robinet se va scoate si se va turna la loc zeama, de mai multe ori la rand, pentru a se dizolva sarea depusa la fund.<br />
&#8211; Butoiul se opareste. Peste apa cu care a fost oparit se pune si un kg de var nestins si se lasa asa o zi intreaga, pentru a se curata de orice impuritati.</p><div class="amp-ad-wrapper amp_ad_1 ampforwp-incontent-custom-banner ampforwp-incontent-ad3"><amp-ad width="336" height="280" type="sulvo" data-ad="andreilaslau.ro_amp_display_336x280" class="demand-supply"></amp-ad></div><div class="amp-ad-wrapper amp_ad_1 ampforwp-incontent-custom-banner ampforwp-incontent-ad1"><amp-ad width="336" height="280" type="sulvo" data-ad="andreilaslau.ro_amp_display_336x280" class="demand-supply"></amp-ad></div>
<p>A doua zi se spala iar, cu cateva ape clocotite. La fel se porcedeaza si cu capacul.</p>
<p>Cum se pune varza in butoi:<br />
&#8211; Se presara un strat de sare pe fundul butoiului, apoi se pun foi de varza, cimbru, marar, boabe de porumb si cateva felii de gutui.<br />
&#8211; Verzele se curata de primele foi (se folosesc pentru tapetarea fundului butoiului) si se scobesc in zona cotorului. Verzele se indeasa bine in butoi, cu scobitura in sus.<br />
&#8211; Peste fiecare varza se pune sare, iar in butoi, printre ele se indeasa radacini de hrean, marar, porumb, cimbru, piper si felii tari de gutuie. Astfel, se pune fiecare strat, pana se umple butoiul.</p>
<p>&#8211; Ultimul strat este de sare, nu de varza. Cand butoiul este plin, se pune o greutate peste varza, pentru ca aceasta sa lase apa mai repede Se acopera butoiul cu o carpa curata si se lasa asa o zi si o noapte, fara sa se umble la el.<br />
Citeste continuarea aici: <a href="https://www.reteteculinare.ro/secretele-lui-radu-anton-roman-pentru-a-pune-cea-mai-buna-varza-murata?utm_source=CulinarBiz&;utm_medium=facebook">www.reteteculinare.ro</a></p>
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