Keltetési

Keltetési, also known as "keltetés" or "keltés," is a traditional Hungarian method of preparing and cooking vegetables, particularly cabbage. The process involves layering thinly sliced vegetables with salt, spices, and sometimes meat, and then burying them in the ground to ferment. This method is often used to preserve vegetables for later use, as the fermentation process helps to break down the vegetables and create a tangy, savory flavor.

The term "keltetési" comes from the Hungarian word "keltetés," which means "to raise" or "to cultivate." The process is similar to the traditional method of making sauerkraut, but with some unique variations. In Hungary, keltetési is often made with cabbage, but it can also be made with other vegetables such as turnips, beets, or even potatoes.

To make keltetési, the vegetables are first thinly sliced and layered in a container with salt, spices, and sometimes meat. The container is then buried in the ground, and the vegetables are left to ferment for several weeks or even months. The fermentation process helps to break down the vegetables and create a tangy, savory flavor. The resulting product is often used as a side dish or as an ingredient in other dishes.

Keltetési is a traditional method of preserving vegetables that has been used in Hungary for centuries. It is a simple and cost-effective way to preserve vegetables for later use, and it has a unique flavor that is loved by many. While it may not be as common today as it once was, keltetési remains an important part of Hungarian culinary tradition.