Grapes are one of the most well-loved by the person of gifts of the nature. During many millennia the people are engaged in cultivation of this wonderful plant. But grapes are not only tasty berry or wine, it also magnificent snack.
So, for a lobe select fresh, it is desirable fruits, identical by the size, which aren't damaged by wreckers and have no outer defects.
The most ideal ware for a mocheniye - oak casks or kegs, but will approach also the enameled tanks. Carefully wash up grapes, dry, lay ranks, evenly pouring mustard. Fill in with the solution prepared from acetic acid, salt, granulated sugar and spicery. Calculation is as follows: on 50 kilograms of a ready-made product take 200 grams dryof mustard, 700 grams of salt, 1 kilogram of sugar (if grapes not really sweet, increase amount of sugar), 700 milliliters of a table vinegar and on 20 grams of a carnation, pepper of fragrant, bay leaf and cinnamon.
Cover contents of capacity with a gauze, and then a polyethylene film. It is necessary that to grapes air didn't get. Put to the cool dark place for fermentation. Further you watch closely that berries were completely covered with solution and didn't "become bare". For this purpose periodically add necessary amount of boiled water. 4-5 months later grapes will be ready-to-serve. The most suitable grades of grapes for a mocheniye: "Hamburg muscat", "Muscat Italy", "Cabernet", Kleret, Murvedr, Agadan, Rkatsitelli, Moldova and other. Soaked grapes differ in excellent taste and aroma. It is perfectly combined with meat and fish dishes. Therefore if you decided to surprise guests or to indulge the family with a tasty dinner, take care that on your table there were soaked grapes. He is capable not only to emphasize and add taste of meat or fish, but also to please with the exoticism. Besides, unusual flavoring properties also juice of soaked grapes which can be used as independent drink has.