Hej Viktor! Jag är från Ukraina. Det är vart traditionelt sätt att förvara gurkorna. Vi också lägger till vitlök. Om man vill då svartvinbärblad och ekblad gör det smaka ännu bättre.
Thanks so much ! I was in Holland and before leaving the airport - I thought I'd buy some herring whilst waiting for my flight. I modified the pickling liquor slightly - but the combination is amazing. Really appreciate the video and some healthy eating for the next few days.
Just got home with some colostrum. Initially I was looking for a recipe for Abryster of Iceland but didn't get a satisfactory result. And then I stumbled upon your video. I am going to try the method number 2. Thank you for this video!
Thank you for your presentation on this delicious looking dessert! And for sharing such precious treasures such as your books! I was given my Swedish great grandmothers old recipe book and I was researching Svenska mandelskorpor and found your video on something else that I would love to try😌Thank you!
in most recipes, including this video you used 1:1 salt to sugar, but in your previous video on making gravlax video you used 1 dL salt and 1.5 dl Sugar why the difference? i followed your 1 to 1.5 ratio the first time i made this and it came out great, making another batch and just curious why you deviated from the 1:1.5. Thanks again
Thank you Viktor! I have seen this recipe on RU-vid before, when I was looking into fermented vegetables, probiotics for digestive health, and Lactobacillus bacteria, as different from pickled vegetables (which use vinegar) I don't remember all the details, but I think a high amount of salt inhibits most bacteria we don't want, but still allows the Lactobacillus and some others to grow that make the cucumbers ferment. I was watching those videos from U.S. sources/RU-vidrs mostly. Here is one of the videos I watched, a few years ago: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hQgYj6y0IBg.html By the way, are you still making videos for either channel you have? I think you did a very good job and I wonder how your homestead if working these days, and also if your child you were expecting, and your wife are happy and healthy too. Thank you!
Thank you for the lovely video! Is there a difference between fläsk and American bacon? Also, I think you sliced the onions "cross-wise". That is, isn't length-wise for slicing onions to cut from the root to the stem? I'm headed to your other channel now. Thank you!
Jeg er bare nylig abonnerer, men denne slags ting er præcis hvad jeg vil gerne ser mere af. Gammeltider opskrifter er så fascinerende for mig. Tak for videoet
Gravad lax. Make 1 kg salmon fillet side with skin as follows: • ½ dl salt and 1 dl sugar • Add crushed white pepper and dill or e.g. a couple of tablespoons of cognac • Mix together and rub into the fish fillet. Alternative: Take equal parts salt and sugar for a firmer and more durable consistency. Do this: • If there are two sides of salmon to be dug, place the meat sides against each other, after seasoning and cover in a form, alternatively place in a plastic bag. Put in the fridge for at least a day, or preferably for 2-3 days. Sustainability: • After it has been dug, dug fish will keep for 3-4 days in the fridge and 1-2 months in the freezer. Important! Use common table salt, NaCl, without iodine when digging and rimming because iodized salt does not preserve the natural lactic acid bacteria needed for a successful result. You should also not use "light salts" such as Seltin, as they do not have the same effect on the microorganisms and can give rise to unwanted bacterial growth.
I hope this isn't a dead channel. I just found this today, and have really enjoyed the videos I've seen so far. I'm sure the others are great as well. Please keep cooking and sharing with us! In my family, I've tried to keep our Swedish traditions alive. This content has been terrific to watch!!
I really, REALLY love this stuff, and I make it a version almost identical to yours, except that I used Baltic Sea sprats instead of anchovies because in my (very outdated) Swedish/English dictionary, ansjovis=sprats and vice versa. But I love anchovies so next time I make this, I'll use them instead. Also, I just sliced potatoes instead of french-fry style potatoes. Either way, my mouth is watering just thinking about this dish! 😋
Very nice! We have made it several times and love it. It just occurred to me that it resembles the Icelandic plokkfiskur a bit. Potatoes, onions, milk and fish, except they use cod, but it is delicious too, just like Jansson's :) Nice to know this is a common dish in Sweden for Christmas!
Why, in the name of God, do you use volumetric measurements for salt and sugar? Everyone following your recipe will use a different amount depending on how coarse their stuff is.
Thanks, Viktor for this amazing recipe. It was simply yummy. I have one tip regarding cutting the potatoes into pieces. If the potato is big then it's good to slice it twice horizontally so pieces comes in the way you have shown in the video else you get a semi-circular piece which needs to be cut into smaller pieces. Hope I was clear :-) Looking forward to trying more of your recipes.
Is there a more tradional without dille and sugar ?? PS I eat herring every few months but more the belgian / dutch version of pickled herring . That or young herring. Like a brown herring but that is more for BBQ season
