Ukupheka iklabishi ekhanda ebusika

Iklabishi ngokwayo imifino enempilo kakhulu. Khona-ke wena namavithamini, ne-calcium, ne-fibre ugcwele.

Futhi uma kuvinjelwa, ama-enzyme ayengezwa ezinzuzo, okubaluleke kakhulu emzimbeni.

Izindlela zokupheka ze-sauerkraut ezidabukisayo oh kungakanani, cishe wonke amazwe anakho. Ake sijwayelane nomnandi kubo.

Funda indlela yokwenza i-crispy sauerkraut kulesi sihloko.

I-crispy sauerkraut

Iresiphi yokupheka izinsuku ezintathu, nge-brine.

Kungase kungabi yinto ewusizo njengendabuko, kodwa kukhona nenqubo ewusizo yokuvutshelwa kwe-lactic lapha. Myeke ngokushesha. Ilungiselelwe ku-litre ezintathu.

Ngokusekelwe kulokhu, sithatha izithako:

• iklabishi omhlophe - 2 kilogram;
• isanqante enkulu - 1 pc;
• usawoti - 1 tbsp. (nge-slide);
• ushukela - izipuni ezimbili;
• amanzi - 1.5 l;

Okuhle kakhulu imvubelo ifanele iklabishi evuthiwe kakhulu. Izinhlobonhlobo - noma kusukela ekupheleni, noma kusuka phakathi, zihlanza kahle futhi zihlanjululwe kahle. Amaqabunga ahlanzekile futhi aqinile. Ukunambitheka kumnandi kancane. Amaqathi angakhetha noma yikuphi, kodwa aluhlaza okwesibhakabhaka elicwebezelayo, obukhulu, obuvuthiwe futhi obuhle. Usawoti afanelekile, futhi nakanjani noma yikuphi, kodwa hhayi "okungeziwe".

Izigaba zokupheka:

1. Sihlanza iklabishi yethu emaqabunga aphezulu bese sinquma. I-carrot isitshalo se-grater. Hlanganisa konke esitsheni.


Sibeka izaqathe kanye neklabishi endishini

2. Sibeka isanqante kanye iklabishi ngokuqinile embizeni. Ungadonsa ngokuchoboza, ungakwazi futhi ngezandla. Abathandi bama-spicy bangafaka pepper elimnandi noma i-laurel phakathi kwezingxenye.


Beka iklabishi kanye izaqathe emathini

3. I-Brine ilungiselelwe ngokwehlukana. Engeza usawoti noshukela ku-litre elilodwa nelingu-litre amanzi, ulethe ngamathumba bese ubilisa eminye imizuzu emibili. Usawoti noshukela kufanele kuphele ngokuphelele.


Ukupheka ukupheka iklabishi

4. Khipha ukhukhamba, uthele iklabishi. Kumele kubanda, ngoba iklabishi eshisayo izothuthuka.


Gcwalisa iklabishi nge-brine

5. Vala kancane entanyeni yommbila nge gauze noma lid, hhayi nje tight. Sifaka imbiza ebhodini elibanzi ukuze i-pickle ikwazi ukugijima lapho. Vumela ibhange lime endaweni efudumele.


Beka ummbila esitsheni noma epulangwe

6. Ngemuva kwezinsuku ezimbalwa, kuzobonakala ukuthi i-pickle iphuma kanjani ku-can. Lokhu kukuvutshelwa. Uma iba ngaphansi, ungacindezela iklabishi nge izaqathe nge spoon ukuze kusemanzini. Ngezikhathi ezithile siphuca iklabishi ngenduku.

Siphonsa iklabishi ngenduku
7. Ngemuva kwezinsuku ezintathu, ungakwazi ukunquma ukulungele iklabishi ngokubonakala kwayo. I-pickle ayisasuki embizeni kanti iklabishi incishiswa - kusho ukuthi ilungile. Sibuye siphinde siwinciphise futhi siphume, bese siwubeka esiqandisini bese siwuvala ngokuqinile ngesembozo.


Vala amathini ngaphakathi esiqandisini

Ngaphandle kwe-brine

Iklabishi nayo idinga lapha, mhlawumbe sekwephuzile noma ephakathi, into esemqoka ukukhipha yonke imifino ehlanjululwe futhi efriziwe. I-iklabishi elitshisiweyo yokuvutshelwa akufanelekile. Kungcono ukomonde emgodini wezinkuni, kodwa edolobheni akunakwenzeka ukuthola eyodwa, ngakho-ke masenze amathini angama-litre amathathu.

Ukupheka iklabishi esheshayo ngaphandle kwe-brine:

1. Ngaphansi kommbila sibeka amaqabunga ambalwa eklabishi kanye ne-currant, i-dill enezinhlamvu. Geza iklabishi yami bese ususa amaqabunga aphezulu, uthathe isiqu.

Beka amaqabunga eklabishi kanye nezikhathi zokuphuza ezansi embizeni
2. Geza bese uhlanza izaqathe. Konke kukhishwa: isanqante i-noodle encane, iklabishi - imifino. Usawoti bese ugawula kuze kufike ijusi, kanti ungabhubhisi isakhiwo se-izaqathe kanye neklabishi. Ngo-kilogram eyodwa iklabishi sithatha 100 g izaqathe kanye no 10 g usawoti.


Iklabishi elitshaniwe kanye izaqathe noma ezintathu ku-grater ejwayelekile

3. Sifaka yonke imifino ehlutshiwe ezimbizeni, siqinisa ngokuqinile izinhlamvu. Ngemuva kwalokho, ijusi kufanele ivele. Gcoba amathini ngamagqabha amaqabunga amaqabunga ahlanzekile klabishi, phezulu phezulu ngendwangu ebanzi yemvelo noma i-gauze. Phezulu sibeka ukucindezelwa.


Njengejoka, ungasebenzisa imbiza encane yamanzi.

4. Nikeza iklabishi ukuhambahamba ekamelweni lokushisa izinsuku ezimbili noma ezintathu. Kubalulekile ukubeka amabhange emgodini, ngoba ijusi ngeke nje lihambe, kodwa futhi libaleke. Ngemuva kokuthi ingabuyiselwa iklabishi futhi. Futhi uzophonsa igesi kanye ne-foam. Kugcine ukususwa. Okokuqala inani lalo lizokhula, bese liyancipha. Uma kungenjalo, iklabishi ivaliwe. Okwamanje, sisusa igesi ngokubhoboza.

   Isibonelo, induku ende yamapulangwe, esiyibeka kuyo yonke ukujula kwezitsha nangaphezu kwayo yonke indawo. Uma ungenzi lokhu, iklabishi ngeke iphumelele nje kuphela, kodwa futhi iyabuhlungu. Futhi phezu kwesikhunta saso sizovela. Khona-ke kufanele uyisuse, futhi ubeke i-gauze, ikhava, amaqabunga aphezulu ngisho nokucindezelwa - ugeze ngokugcwele.


Siphonsa iklabishi ngenduku yokhuni
5. Ngemuva kokuvutshelwa, iklabishi kufanele ivunyelwe ukuma endaweni epholile ngokushisa kwezinga. Manje udinga ukuqinisekisa ukuthi ibhange lilokhu likhethile. Iklabishi ephekwe ngokuphelele izoba ngamasonto amabili noma amabili nesigamu. Lokhu kungenziwa ukunambitheka okumuncu ngaphandle kokufutheka nokukhanya okukhanyayo.


Iklabishi ilungile

NgesiFulentshi

Lona iresiphi yeklabishi nge-apula, umlimi omuncu kanye ne-quince.

Ngelinye ibhakede udinga:

• 1 lemon;
• inqwaba yasawoti;
• ikhasi elimnyama;
• 200 g we quince, ama-apula kanye nemifula;
• 100 amagremu amagilebhisi;
• 8 izinhloko iklabishi.

Ngendlela, amaFulentshi asebenzisa le ndlela ukuze alungiselele iklabishi kuphela emhlophe, kodwa futhi ebomvu, ngisho nombala.

1. Sinquma ama-cabbages aminyene, susa izitshalo zeklabishi bese usika imifino ibe yimichilo emincane. Gubha ngosawoti, ufake emgqonyeni noma ibhakede.


Beka izingqimba zeklabishi emgqonyeni

2. Okuphezulu nge-black pepper, amagilebhisi, i-quince nama-apula tincetu. Isendlalelo esilandelayo yiklabishi futhi. Siyichoboza kahle bese sibeka ama-apula, pepper omnyama kanye nomlimi. Beka iklabishi phezulu futhi, futhi izinhlamvu zikalamula.


Engeza izinongo nezinye izithako.

3. Siyaqhubeka ukubeka konke ngokulandelana okufanayo kuze sigcwalise izitsha. At the amaqabunga phezulu abeka iklabishi kanye indwangu yelineni. Vala ngombuthano wezinkuni nomthwalo.

   Nakhu kubalulekile ukuthi umbuthano uhlanganiswe nejubriji ijusi, kepha uma lokhu kungasebenzi, engeza amanzi ashisayo ashukela. Izinsuku ezingu-21, shiya izitsha neklabishi endaweni efudumele.



Setha ukucindezelwa

4. Ngenkathi ehamba, kufanele ahlolwe ngezikhathi ezithile futhi ukucindezelwa, umbuthano kanye nengubo kufanele kuhlanzwe. Ngemva kwamanye amaviki amathathu siphumela ngaphandle. Kuphela emva kwalokho iklabishi yesiFulentshi epholile isilungile.

Esikhathini isiko saseRussia, ngaphezu kwekhasi le-classic, kunezinye. Ngakho-ke, sineklabishi njalo ngezithasiselo, njenge-cranberries noma beet. Kodwa kukhona ezinye, zokupheka ezingaphezulu "ezingavamile".

E-Korean

Isikhathi eside iKimchi ibe yifa lezokudla emhlabeni. Ngakho, ungakwazi ukupheka ngokwakho.

Sizodinga:

• 3 kg iklabishi omhlophe;
• i-pair of izaqathe ezinkulu;
• ikhanda likagalikhi.

Ku-marinade:

• ilitha lamanzi;
• amafutha we-sunflower;
• iviniga (250 ml);
• ushukela (250g);
• usawoti (50 g);
• izinongo

1. Sika iklabishi noma ugaye, isanqante ezintathu ku-grater ekhethekile, usike ugarlic ube yizingxenye ezintathu. Beka ebhodweni.


Sigubha izaqathe kwi-grater ekhethekile

2. I-Marinade ipheka kanje. Siletha amanzi emathumba bese sibeka zonke izithako kuwo, emva kwalokho siletha emathumba futhi, kodwa ungabilisi ukuze iviniga ingalahlekelwa impahla yayo.


Ukupheka i-marinade

3. Thela iklabishi ngamanzi abilayo, umboze ngesembozo bese ushiya ngaphansi kwejoka. UKimchi usulungele emahoreni angu-12.


Kimchi

I-Sauerkraut ebusika kuyindlela enhle yokuzihlinzeka ngemikhiqizo yemvelo egcwele amavithamini. Ngaphezu kwalokho, iresiphi ingakhethwa ngendlela oyithandayo, futhi akunzima ukulungisa isidlo esiphundu futhi esinempilo futhi ungayenza ngokushesha masinyane.