Traditional Recipes

Make refrigerator green tomato pickles with 2 kg tomatoes, garlic, carrot, cloves and a measured vinegar brine. Chill the jars instead of pantry canning. Keep jars refrigerated.

Make refrigerator pickled peppers from 3 kg sweet peppers, vinegar, garlic and spices. Simmer the pepper pieces briefly, chill the jars and serve cold. Serve cold with dinner.

Make a chilled apple zhivchyk-style drink from 1 kg apples, 3 litres water, sugar and lemon. Simmer, strain and refrigerate instead of sealing active yeast in bottles.

Make dandelion flower syrup with 400–500 blossoms, 1 litre water, 1 kg sugar and two lemons. Steep overnight, simmer until thick and refrigerate the clean covered jars.

Cook classic kefir oladi with one cup kefir, one and a half cups flour and one egg. Spoon the thick batter into a skillet and turn each fritter when its edges set.

Make a simple carrot sauerkraut with 3 kg cabbage, 500 g carrots and 60 g salt. Massage, pack below its brine, ferment until tangy and refrigerate before serving.

Ferment a large batch of garlic sauerkraut with 5 kg cabbage, carrots and 100 g salt. Keep it beneath its own brine, then refrigerate when pleasantly sour and crisp.

Make quick salted tomatoes with garlic, herbs and a cooled brine of 1 litre water, two tablespoons salt and one tablespoon sugar. Refrigerate for a crisp, tangy side.

Cook Belgian-style waffles with milk, kefir and eggs for a tender, lightly tangy center. Mix gently, heat the waffle iron fully and serve the golden waffles warm.

Make crisp Belgian-style waffles without milk using water, eggs, vanilla and oil. Mix the batter gently and cool the cooked waffles on a rack to keep them crisp.

Simmer strawberries with sugar and lemon into soft-set refrigerator jam. Follow the fruit macerating step, cold-plate doneness test and chilled storage instructions.

Ferment firm tomatoes with mustard, dill, garlic and measured salt brine. Keep the tomatoes submerged, taste as they turn tangy and refrigerate the finished batch.