White Cabbage: Cabbage washed, drained. For every 100 kg of cabbage used 3 kg of salt. Cabbage expe

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Refrigerator suddenly breaks us and not have to buy another currency, we have no liability pantry or refrigerator. Not have the opportunity or time to dry up food that is fresh or wet. There is no need to reject the food, you can keep them otherwise. Below are some ways without refrigerated storage.
The meat bones removed, expected small pieces freeze yogurt and fry on low fire for several hours. The rash becomes low fire to melt the fat and meat to drain as much (without burning the outside and remain soft inside).
Hot meat, pan fried in cast where stored, compressed and put as covered with melted fat, hot. If the meat does not have enough fat to other fat used as butter etc. .. Fat does not allow air to penetrate the meat so protects from damage. The container with the lid closed.
Throughout the process, crockery, cutlery, hands should be clean and meat, fat, inside the container which will be affected preserved meat as little as to minimize the risk of contamination. For longer storage freeze yogurt salted meat and spices used.
Ask a salt layer at the bottom of a pot, the varnished eggs with fat (grease, oil) and the sink in salt. Egg breaks not preserved in salt for several months. Eggs stored longer if termoizolojmë container with salt (keeping freeze yogurt in a box filled with newspapers or rags, feathers, sawdust, etc..)
A Chinese method of preserving eggs is to maintain them in a clay mixture, Chinese tea, ash, salt and lime. Mixing is the basic content of the egg takes a basic pH to 12 or more, and no breaks. This is called egg hundred freeze yogurt years.
Even for the preservation of these salt-fat combination works well. Preserve cheese in brine, throw a coat over dill oil. Crying does not allow oxygen to penetrate the brine, thus rendering mykosjen cheese. Kriposim freeze yogurt tomato sauce and spacious, take over a layer of oil. Same can safeguard and gjizën.
Vegetables like cabbage white, sallatori, pepper, eggplants, beet, carrot, cauliflower, etc.. can be pickled to preserve them from decay. During canning pickled vegetables freeze yogurt preserved in brine, or salt and vinegar. Of the many bacteria freeze yogurt that are in the vegetable juice, the high salt concentration of less afford bacteria laktobacille mainly those which are not pathogenic. These bacteria produce acid during fermentation, the liquid acid content does more to prevent the spread of pathogenic bacteria.
White Cabbage: Cabbage washed, drained. For every 100 kg of cabbage used 3 kg of salt. Cabbage expected freeze yogurt belts-belts, placed freeze yogurt 2.5 cm thick layer in the pan where it will ferment. Sprinkle with salt. The question freeze yogurt next layer cabbage, sprinkled with salt. This is repeated until the container is filled to of it. On cabbage thrown a burulluk, put a plank of above on this one stone. So put on cabbages draw weight that these fluid under the effect of salt and weight. During the 24 hours following issue cabbage juice. Fluid begins to ferment, this may differ from bulezat. Fermentation occurs in 1-4 weeks, depending on the ambient temperature. Fermentation ends when no more bulezat look.
Preparation of pickles sallatorëve on dry: For making pickles used sallatorit 1 kg salt for every 20 kg sallatorë small and large sallatorë 15kg. Large Sallatorët cut into pieces 5-8 cm long. Sallatorët freeze yogurt placed in the container during freeze yogurt deployment sprayed regularly with kripë.U put under a heavy load. During the following 24 hours in salt and weight to make the fluid out. If the liquid does not cover completely, then add the liquid brine 40 gradshe to cover them. 1-2 days after preparation freeze yogurt sallatorët upheaval that the concentration of salt at all be the same size. Fermentation occurs 10-30 days. Bulezat created during fermentation, when there are no such fermentation is finished. freeze yogurt
When pickled freeze yogurt in brine sallatorit done: Used brine with 15% -20% salt. Sallatorët washed and placed in containers covered with brine. Covered with a stone above board not to go on shëllirën. Excrete sugar brine and water from the cucumbers, it reduces% of salt. If the concentration falls below 12% then the sallatorit pickled might break, so add salt else. To understand if the salt concentration has fallen below the limit put a fresh egg in brine. Egg lies above the water when the% of salt is about 10%.
Grihen carrots on a grater. Each kg of minced carrot mixed with 7 liters of water, 200 grams of salt, 40 gr ground mustard seeds and chili pepper powder 8 gr. Mixing v