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<p>Iata cum poti sa ai cea mai gustoasa varza murata! Reteta este una speciala, pe care regretatul Radu Anton Roman a impartasit-o tuturor.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<h3>Ingrediente varza murata:</h3>
<p>Verze, cate incap in putinica (cam 20-25 sa zicem)</p>
<p>20 crengi de marar uscat</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>10 radacini hrean</p>
<p>10 legaturi cimbru uscat</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 pahar piper boabe</p>
<p>4-5 pumni boabe de porumb</p>
<p>3-4 gutui galbene</p>
<p>sare, cam 1,5 kg, grunjoasa.</p>
<h3>Mod de preparare:</h3>
<p>Varza se lasa vreo 15 zile afara, s-o bata bruma, s-o fragezeasca. Butoiul se opareste si se lasa o zi cu apa si var nestins, 1 kg, sa se curete . Se spala iar, in cateva ape, neaparat clocotite. Capacul (sau o leasa de sipci) se opareste bine. Pe fundul butoiului care e pus in pivnita se presara mai intai un strat de sare, foi de varza, ceva cimbru, marar, boabe de porumb si cateva felii de gutui. Capatanile de varza se curata de foi rele si se si scobesc pe cocean, apoi se indeasa bine, cu coceanul in sus. Se presara sare pe fiecare varza, se mai potrivesc radacini de hrean, marar, porumb si cimbru, piper, felii tari de gutuie si se pun alte verze, tot asa, strat dupa strat, pana se umple butoiul. In dreptul cepului se face o leasa de crengute de marar, sa nu se astupe, sa se poata pritoci. Ultimul strat e de sare. Se potriveste capacul (leasa) si se apasa cu o lespede de gresie bine grijita; varza isi va lasa mai iute apa.</p>
<p>Se acopera butoiul cu o carpa curata si se uita de el o zi si o noapte. Daca dupa atata timp varza nu a lasat apa cat s-o acopere, se mai adauga apa fiarta si racita, cata trebuie s-o inece de-o palma. Dupa o saptamana se face prima pritoceala: se goleste butoiul pe la cep, se vantura zeama, turnandu-se iar in butoi, pe deasupra. Se gusta zeama, se mai potriveste de sare: ori se mai pune sare, ori se mai ia potroaca si se mai pune apa chioara. Butoiul, capacul, piatra se sterg cu o carpa uda de rachiu tare. Se mai pritoceste, o data la saptamana, pana s-a acrit ca lumea, apoi, tot la 10-20 zile (dupa cat e de cald ori frig). E buna deja la 3 saptamani.</p>

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