Iklabishi ye-Sauerkraut yi-raznosol yendabuko, isitya esinomso nesinempilo, eqinisweni, ukuba isiphekwe kakuhle, kakuhle, sebenzise ngokuqhelekileyo (oko kukuthi, amancinci). Ngokuqinisekileyo kwaye, ngokuqinisekileyo, kuya kuba yinto enqwenelekayo, ukuba iklabishi etafileni kuthi yayinomsindo kwaye inhle.
Kutheni i-sauerkraut iyancipha kwaye ayinakucima?
Ungabiza ezininzi izizathu ezahlukeneyo: kungekhona iindidi, ngexesha elingafanelekanga ukupheka, kungekhona ityuwa, njl. Nangona kunjalo, kukho iingcebiso eziqhelekileyo, ezilandelayo apho uza kufezekisa iziphumo ezifunwayo.
Khetha iklabishi
Akuzona zonke iintlobo zeklabishi ezimhlophe ezifanelekileyo zokumunca (iziphumo ezilungileyo zifunyenwe kunye neentsuku ezisekupheleni nakwexesha elide).
Imfoloko kufuneka ibe nzima kwibala, iklabishi ayifanele ibe yindoda kunye neqhwa. Ubunzima obukhulu bu malunga ne-3-4 kg.
Indlela yokuvumba iklabishi ukuze yenze into enonkqayo, emhlophe kwaye ihlaziye?
Ityuwa sisebenzisa i-uniunizedithi enkulu.
I-Tare ifanele ibe yiglasi, ikhutshwe ngaphandle kwemichips okanye iplastiki yokutya. Ngaphambi kokusundula, kungcono ukusula izitya zokungcola ngaphakathi ngaphakathi kunye newayini letavayi kwaye uyomisa.
Akufanele ugxininise iklabishi ngetyuwa ixesha elide kwaye uyigubungele kwisitya sokusebenza, ukuze ijusi eyabelwe ihlanganise yonke into ngokupheleleyo.
Ukuze silondoloze izinto ezinobuninzi (iivithamini, njl.), Asiyi kutyhila iklabishi kakhulu kakhulu kwaye ngokukhawuleza, ngokubanzi, inkulu, ilungile kwaye igcinwe ngakumbi. Inkqubo yokutya iyenzeka kakuhle kwiqondo lokushisa kweeklasi malunga ne-12-15 degrees.
Impahla kunye ne-sauerkraut isele igcinwe kwindawo epholile (umzekelo, kwiplasini okanye kwisityuli kwi-loggia), kodwa kungekho kubanda. Ukuba iklabishi ikhululeka, iya kuba ithambile kwaye iyancipha kwaye ngokuqinisekileyo ayiyi kutyumba.
Iigesi ezenza ngexesha lokucima kufuneka zikhululwe ngokukhululekile okanye zimele zikhutshwe ngezikhathi ezithile, ngoko yonke imihla ngenduku yokhuni senza i-puncture (okanye emininzi) ukuya ngasezantsi, oku kungukuthi u-solitaire kwiibhotile ezi-3-litre, izimbiza ezinkulu okanye izitya ezineebhondi. Ukuba uyayichitha le nkqubo, inkolelo iya kuncipha, iya kuba yinkqalazi kunye neklabishi inokulahlekelwa yinto yayo.
Imihla ngemihla (okanye ubuncinci iintsuku ezimbini) kufuneka ususe isikhubekiso esenziwe phezu komklabishi.
I-crispy, i-sauerkraut ekhawulezayo kwi-recipe
Izithako:
- iklabishi emhlophe;
- iinqathi - 1 pc. 1 iplagi;
- ityuwa, enkulu, i-uniodified - 1 tbsp. iipuni nge-1-2 kg;
- ushukela - 1 tsp ye 1-2 kg;
- Imbewu yekhamni, i-fennel kunye ne-coriander-1 ithispoon nge 1-2 kg.
Ukulungiselela
Iklabishi ehlanjwe kwicandelo (umzekelo, iforki e-1) ixutywe kunye neetikiti, izandla ezincinane, ngoko ke sizifaka emigqeni yamanzi, pritrambovyvaya ngokuqinile (isandla okanye i-tolkushka enkuni), ethululela umxube weetyuwa, iswekile kunye nembewu. Sigcwalisa ibhokhwe ngokuqinile kumagxa.
Ekupheleni kwenkqubo, i-brine, equkethe i-juice eyimfihlo, kufuneka ifake yonke iklabishi kwisitya. Njengoko ijusi isenokuthulula ngexesha lokuvumba, faka ingqayi kwi-plate. Le ndlela yeklabishi yelanga ayifuni
Sigcina ibhotile kwindawo yokushisa kumgangatho okanye ngaphantsi kweentsuku ezingama-2-3 (emva kokuba sele kulungele ukusetyenziswa), ukuvumela ukuphuma kwegesi. Ngokuqhubekayo kunengqiqo ukubeka ingqayi kwi-balconi eglasi.
Iklabishi yokutya iyanceda ngakumbi kuneklabishi entsha kuba inevithamini C.
I-brine ye-spicy ecocekileyo iyisilungiso esilungileyo se- hangover .
Iklabishi kwinqanawa isengqiqweni ukucima kweso sibalo sokuba idliwe ngeveki okanye ezimbini kwiindawo ezininzi.