Iklabishi elibomvu livame ukusetshenziselwa ukulungiselela ama-saladi amasha, ngoba unombala ogqamile nokunambitheka okuhlukile. Ekhishini elisebenzayo, imifino enjalo isiza ukunikeza umthunzi ovelele kumayisila abilisiwe. Ngokuqondene namalungiselelo ebusika weklabishi ebomvu, isungulwe kahle ngokwezifiso zokugcina ezilula. Kulesi sihloko sizobheka indlela yokukhamba iklabishi ebomvu ebusika, uhlaziye izindlela zokupheka eziyinhloko.
Ukukhetha Izici iklabishi yokugcina
Ukukhetha imifino yesitoreji kudinga ukuba uqaphele kakhulu. Uqobo ikhanda kufanele libe isisindo esivela ku-1 kg noma ngaphezulu, ukuphakama okukhulu. Uma ucindezela kuso, akufanele kube ngaphansi kokuthuthukiswa. Amaqabunga omkhiqizo kufanele abe yi-hue eluhlaza okwesibhakabhaka.
Uma kwenzeka ukuthi kuhlelwe ukukhula ekhaya, kunokuba uthenge iklabishi ebomvu, kubaluleke kakhulu ukulandela izincomo ngesikhathi nendlela yokuvuna. 
Imikhiqizo ezogcinwa kufanele isuswe cishe ku ekuqaleni kuka-Okthobakodwa ngokuqinisekile ngaphambi kokuba kufike ukuqhuma okuqhubekayo. Lapho kuvuna, ekhanda iklabishi udinga ukushiya 2-3 amapheshana, okuzovikela umkhiqizo kusuka ekulimaleni kanye nezifo zomshini.
Sika imifino idinga ummese obukhali, ngenkathi ushiya isiqu kuya ku-2 cm ubude. Ukuhlanza kufanele kwenziwe kuphela ngesimo sezulu esomile. Uma lokhu kwakungeke kwenzeke, kufanele usule kahle ama-cabbages.
Kubalulekile! Imifino enezinhlobonhlobo ezinzima futhi ngaphandle kwemifantu ingcono kakhulu igcinwe kwisitoreji.
Uma uhlanza iklabishi eluhlaza okwesibhakabhaka kusengaphambili, kuzophela. Uma uyiqoqa kamuva, noma uvumele ukuthi ibombele, izinhloko zizoqhuma. Esikhathini lapho isivuno sinesizathu esithile, sisalokhu sidabukile, kudingeka sinikeze ngokuphelele bese soma.
Ukulondolozwa okusha
Kungenzeka ukuthi ukugcina imifino enjalo ihlanzekile, kodwa kufanele kucatshangwe ukuthi isikhathi sendawo yokugcina ngeke sidlule izinyanga ezintathu. 
Emiphongolweni
I-cellar yindawo ejwayelekile kakhulu yokugcina iklabishi ebomvu. Njengokuhluka, i-pantry epholile noma i-cellar izokwenza. Udinga igumbi pheka kusengaphambilikusekhona ehlobo.
I-cellar kumele ibe nokuphuza umoya futhi ichithekele i-disinfected khona. Ngenxa yalokhu, igumbi lenziwa licwebeziwe nge-quicklime futhi lifakwe ngesibabule.
Imifino ngokwabo kufanele igcinwe emashalofini, emabhokisini noma emisiwe. Izimo ezifanele zokugcina imifino emiphongolweni yomzimba izoba umbuso wokushisa obala kusuka ku -1 ° C kuya ku-1 ° C, umswakama - 90-98%
Kubalulekile! Emazingeni okushisa angaphezu kuka-4 ° C, amakhekheji azohluma futhi aqhekeke.
Ukuze ukwandise ukushisa komkhiqizo, ungawufaka nge-cholk, ngaphambi kokumisa amaqabunga avikela phezulu. Okukhethwa kukho okuthakazelisayo kunabhekwa njengobumba obumba.
Okuyinhloko yale ndlela ikhona ukuthi ikhanda, elihlanjululwe ngaphambili kusukela phezulu kwamahlamvu aluhlaza, lisikiwe ngesisombululo sobumba. Lokhu kufanele kwenziwe ngendlela yokuthi inhloko ngokwayo ngaphansi kobumba ayishintshi.
Ngemuva kwalokho, umkhiqizo umisiwe emgwaqweni futhi ushiye kuze kube yilapho ubumba lobumba lumile ngokuphelele. Khona-ke ungathumela imifino emiphongolweni, izogcinwa ngokuphelele.
Funda izindlela zokupheka ezinhle zokulungiselela ubusika we-rhubarb, i-garlic eluhlaza okwesibhakabhaka nohlaza, i-pepper, i-zucchini, i-asparagus ubhontshisi, i-physalis, ithanga, u-squash, i-parsnip, amakhowe amhlophe, ibhotela, i-horseradish, imifino (i-cilantro, i-dill, i-parsley).
Efrijini
Ungagcina umkhiqizo esiqandisini. Le ndlela ilula kakhulu. Inhloko ngayinye yemifino idinga ukufakwa isikhwama seplastiki futhi uthumele kusitoreji.
Kubalulekile ukuthi iphakheji alibophekile. Ungaphinda ugoqe amakhanda ngephini lephepha kuqala, futhi ngemuva kokufaka lokho esikhwameni. Le ndlela ibuye ihle. Kodwa ngisho lapha iphakheji ayikwazi ukuboshwa ukuze imifino ingaqala ukubola. 
Ukushayela
Iklabishi ebomvu kunezindlela eziningi zokupheka zokudoba ebusika. Lokhu akumangazi, ngoba ngale ndlela yokugcina le mifino igcina cishe zonke izakhiwo zayo ezizuzisayo, ikakhulukazi i-vitamin C, eyinani elikhulu kulo mkhiqizo. Iklabishi elinesibhakabhaka inamanzi, i-crispy futhi iyofanelana nabo bonke abathandi bemifino.
Njengesibonelo, sinika okulula kakhulu futhi okusheshayo iklabishi ebomvu eqoshiwe iresiphi ebusika.
Okokuqala, imifino kufanele iqoshiwe futhi ivalwe kakhulu embizeni wama-3 amalitha. Bese ubilise amanzi (izingcezu ezingu-3), uviniga (500 ml), engeza izipuni ezingu-3 ushukela, ama-1.5 wezipuni kasawoti nezinye izinongo ze-marinade (umnyama omnyama nge-peas - ama-15-18 ama-pcs., I-Laurel - ama-3 ama-pcs., Ama-Clove - ama-3 ama-pcs, induku ye-sinamoni.) 
Le marinade elishisayo izogcwalisa nje iklabishi ku-can noma ezinsukwini ezimbalwa umkhiqizo uzobe usulungele ukusetshenziswa.
Uyazi? Ama-brunette angasebenzisa ijusi elibomvu iklabishi njengemaski enomsoco wezinwele zabo. Isetshenziselwa ngokoqobo imizuzu engu-15-20, bese ihlanzwa ngamanzi alula. Amantombazane anezinwele ezimhlophe ukuqhuba ukuhlolwa okunjalo ayinconywa, ngoba ijusi lale mifino linganika izinwele ubuhle bluish.
AmaSaladi
Abesifazane abaningi besifazane bathanda ukupheka isaladi elibomvu eklabishi ebusika. Le ndlela ifanele kulabo abahlela ukugcina imifino isikhathi eside. Ibhonasi enhle yukuthi ngokuvula lokho kulondolozwa, ungakwazi ngokushesha ukuthola okusebenzayo ukudla okulungele, okungasetshenziswa etafuleni.
Nansi enye yezindlela zokupheka ezisebhakabhaka ezithandwayo kakhulu zemifino eluhlaza. Kuzothatha ikhibishi elibomvu eli-1 kg, 0.3 kg we-pepper yesiBulgaria, anyanisi (cishe izingcezu ezingu-2-3, kuye ngokuthi usayizi), amafutha omifino, uviniga, i-clove, i-pepper bay, i-pepper, ushukela nosawoti. 
- Eyokuqala yinhloko eluhlaza okwesibhakabhaka kanye nezinhlamvu eziqoshiwe zepelepele. Khona-ke ama-semirings kufanele anqunywe anyanisi. Zonke lezi zitshalo zidinga ukasawoti (isipuni esingu-1. Ukwawoti kuzoba ngokwanele), engeza izipuni ezimbili kubo. l uviniga futhi ake ume imizuzu engu-10.
- Ngesikhathi imifino ingeniswa, ungenza marinade. Ukuze ukwenze, i-200-250 ml yamanzi kufanele ibiliswe, ufake i-peppercorns (ama-peas aphelele ama-5-6), i-bayberry, ama-clove amabili efihlekile, 1 tsp kuwo. ushukela Konke lokhu kufanele kuxutshwe kahle futhi kubiliswe amaminithi angu-5, bese uthele u-2 tbsp. l uviniga.
- Ngokuhlukile, udinga ukushisa izipuni eziyi-8 zamafutha zemifino ekushiseni okungaba ngu-70 ° C.
- Iklabishi, i-pepper yaseBulgaria kanye no-anyanisi oqoshiwe ukufaka izimbiza, bese uthele ama-marinade alungile. Ekugcineni, amafutha yemifino evuthayo ayengezwa embizeni ngayinye.
- Amabhange asele ukumboza, abilayo, avule futhi aphuze ngokuphelele.
Uyazi? Ingxube yobusika wemvelo kanye nejusi elibomvu-yemifino lingenza i-sputum ingcolise, egcwala emaphashini. Ngokuqondene nalesi sici, amaRoma asendulo asebenzisa iklabishi ekwelapheni imikhuhlane, kanye nesilinganiso sokuvimbela isifo sofuba.
I-Sauerkraut
Imikhiqizo etholakalayo ilungiselelwe kalula futhi ngokushesha. 
Izinhloko zemifino ebomvu kufanele zihlanzwe kusuka emaqenjini aphezulu, ama-cabbages ngokwabo kufanele ahlanzwe kahle, anqunywe ngezicucu ezilula futhi aqoshwe. Ngemva kwalokhu, iklabishi igcwele usawoti futhi ibeke epanini noma embizeni. Kubaluleke kakhulu ukusifaka emgodini njengesigqinsi ngangokunokwenzeka, kuyilapho usadingeka ukuyicindezela ngezandla zakho ukuze kutholakale ijusi.
Ngaphansi kwezingubo kufanele ufake amaqabunga omvini ahlanziwe. Kufanele futhi bahlanganise umkhiqizo ovela phezulu. Ukwengeza, izendlalelo zingashintshwa ngamajikijolo angavuthiwe, pepper enhle (ngaphandle kwembewu kanye ne-peduncles), uthathe iziqephu zama-apula. Lokhu kuhlanganisa kuzonikeza isidlo ukunambitheka okukhethekile.
Ngenhla udinga ukubeka umthwalo. Kungaba ipuleti lezinkuni, ipuleti noma itshe. Kubaluleke kakhulu ukuthi ijusi lihlanganisa lonke iklabishi. Uma kwenzeka kubunjwa kakhulu, kuvunyelwe ukwengeza inani elincane lamakhaza abandayo, emilutha emifino. Iklabishi elungele kufanele kuqala yima efudumelebese uhamba endaweni epholile. Kuphela ngesonto kamuva kungadliwa.
Sincoma ukuthi uzijwayele izinhlobo ezihlukahlukene zokupheka izithelo zokuvuna kanye namajikijolo ebusika: ama-apula, amapheya, ama-apricot, ulwandle oluvuthiwe, ama-cherries, ama-blueberries, ama-currants amhlophe, i-gooseberries, i-yosht, i-chokeberry, i-hawthorn, i-sunberry, i-cornel.
Pickle
Ukuze uthole imifino eluhlaza kuzodinga: 10 kg iklabishi ebomvu, amashidi ayishumi e-laurel, ingilazi kasawoti, i-pepper (ama-peas angu-10 ngamunye), amaqabunga ama-clove (ama-10 ama-PC), i-Cinnamon ifomu le-powder (ukunambitha).
Ngokuba i-marinade oyidingayo ukulungiselela uviniga (3 wezipuni), usawoti (1 isipuni ngaphandle kwesilayidi), ushukela (2-3 wezipuni).
Okokuqala, amabhange kumele ahlanzwe kahle, ahlolwe futhi aomiswe. Iklabishi inqanyuliwe, yathululelwa esitsheni esikhulu. Kuyo udinga ukwengeza usawoti nokugaya kahle ngesandla. Konke lokhu kufanele kushiywe amahora ambalwa ukuze imikhiqizo inike ijusi.
Okwamanje, ungenza marinade. Usawoti, ushukela kanye noviniga zixutshwe kuze kube yilapho izithako zihlanganisiwe ngokugcwele.
I-salting efundwayo kudingeka idonsa emabhange, kuyilapho kuqapha ukusabalalisa okufanayo kwejusi. Ukwengeza, i-marinade ithululelwa kwisitsha ngasinye ezinxenyeni ezilinganayo. Amathini aphethwe ngama-tin lids futhi athunyelwa emakhazeni. Ngemva kwamasonto amabili iklabishi ilungele ukukhonza. 
Njengoba ubona, kunezindlela eziningi zokugcina iklabishi ebomvu. Kuyokwanela ukukhetha okufanelekile noma ukulungisa imifino ezinhlobonhlobo eziningana ukuze uzijabulise wena nabathandekayo abanokudla okuwusizo futhi okuhlwabusayo ebusika.
