Soaked grapes in Kuban style
12 servings
10 minutes
Pickled grapes in the Kuban style is a traditional Russian preparation that gives the berries a tangy-sweet flavor with spicy notes. This recipe has roots in folk methods of preserving harvests, where fermentation was used for natural food preservation. Grapes infused with the aroma of dill, bay leaves, and pepper acquire an unusual rich taste, while mustard creates a natural protective film that aids fermentation. This treat perfectly complements meat dishes, homemade snacks, and even cheese platters, revealing new shades when paired with different products. In Russia, pickled berries are especially popular in rural areas where pickling traditions are passed down through generations.
1
Place a dill umbrella in a two-liter jar, top with grapes (it's not necessary to separate each berry from the stems; small clusters of five to six berries can be used) and add small bay leaves and pepper.
- Dill inflorescences: 1 piece
- Black grapes: 1.5 kg
- Bay leaf: 6 pieces
- Black peppercorns: 1 teaspoon
2
Boil a liter of water with a tablespoon of salt, fill a jar with water leaving about 1.5 cm to the top. Sprinkle a tablespoon of mustard powder on top and spread it evenly, creating a plug for natural fermentation. Close the lid and let it sit for a month.
- Coarse salt: 2 tablespoons
- Dry mustard: 1 tablespoon