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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Un butoi de plastic cu capac (60-80 l)</p>
<p>50 kg varza</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>2,5 kg sare de mare</p>
<p>10 boabe de piper</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>2-3 bucati de radacina de hrean</p>
<p>Mod de preparare:</p>
<p>Indepartati frunzele exterioare vechi si deteriorate de pe capetele de varza.</p>
<p>Apoi, cu un cutit scurt si ascutit, scobiti partea centrala tare, dar nu pana la frunze.</p>
<p><img class="alignnone size-full wp-image-24467" src="https://bucatarianoastra.online/wp-content/uploads/2024/09/varza.png" alt="" width="1027" height="550" /></p>
<p>Intr-un recipient separat, amestecati sarea de mare cu boabele de piper si umpleti golurile facute in capete de varza, si taiati capetele mai mici in jumatate, apoi frecati-le cu sare.</p>
<p><img class="alignnone size-full wp-image-24468" src="https://bucatarianoastra.online/wp-content/uploads/2024/09/sare-1.png" alt="" width="1027" height="598" /></p>
<p>Puneti totul intr-un recipient de plastic si umpleti cu jumatati golurile dintre capetele intregi de varza.</p>
<p>La final se presara totul cu amestecul ramas de sare si piper, apoi se adauga bucatele de radacina de hrean.</p>
<p><img class="alignnone size-full wp-image-24469" src="https://bucatarianoastra.online/wp-content/uploads/2024/09/butoi.png" alt="" width="1017" height="626" /></p>
<p>Umpleti butoiul cu apa, dar cu grija pentru a nu indeparta sarea din verze.</p>
<p><img class="alignnone size-full wp-image-24470" src="https://bucatarianoastra.online/wp-content/uploads/2024/09/sare-in-varza.png" alt="" width="1012" height="628" /></p>
<p>Puneti farfurii sau sticle de plastic umplute cu apa deasupra, astfel incat sa nu ii permita verzei sa se ridice si inchideti cu un capac.</p>
<p>Este foarte important ca recipientul de plastic sa fie inchis ermetic.</p>
<p>In primele zile, controlati nivelul apei (acesta trebuie sa fie intotdeauna deasupra capetelor de varza) si completati dupa cum este necesar.</p>
<p>Dupa cateva zile, testati salinitatea apei si daca nu este suficient de sarata mai adaugati sare.</p>
<p>Daca apa este usor tulbure, este un indiciu ca exista prea putina sare.</p>
<p>Dupa aproximativ patruzeci de zile, varza murata va fi gata de utilizare si va arata asa.</p>
<p><img class="alignnone size-full wp-image-24466" src="https://bucatarianoastra.online/wp-content/uploads/2024/09/varza-murata.png" alt="" width="997" height="617" /></p>
<p>Apa sarata in care zace varza va ramane limpede toata iarna, iar multi oameni ii atribuie mijloace medicinale pentru imbunatatirea digestiei, band cate o lingura de mai multe ori pe zi.</p>
<p>Este important sa ne amintim ca varza trebuie scoasa cu mainile curate, iar dupa scoatere totul trebuie din nou sigilat ermetic.</p>
<p>Verzele murate in acest fel nu trebuie spalate inainte de utilizare.</p>

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