Kombucha - chisamaliro
Kombucha ndi symbiosis wochezeka wa timitengo ta viniga ndi yisiti. Zinaonekera m'dera lathu m'zaka zapitazi, ndipo kwa nthawi yoyamba anayamba kulima m'mayiko a Kum'mawa.
Ili ndi mayina angapo - bowa wa ku Japan, Manchurian kapena nyanja, fango, kombucha, tiyi kvass kapena jellyfish tiyi. Kulowetsedwa kwake ndi chakumwa chodabwitsa chomwe chimathetsa ludzu mwangwiro, kumalimbitsa thanzi ndikupatsa mphamvu zowonjezera.
Kuti mupeze kulowetsedwa kwa bowa, ikani bowa mumtsuko waukhondo komanso wosabala wa malita atatu ndikuusunga nthawi zonse ndi yopyapyala. Nthawi ndi nthawi, bowa ayenera kutsukidwa ndi madzi ofunda. Dyetsani kamodzi masiku awiri aliwonse ndi kulowetsedwa ofooka tiyi (makamaka wobiriwira) ndi shuga pa mlingo wa: 2 tbsp. l. shuga granulated pa 3 lita mtsuko.
Kuumirira pa kutentha kwa madigiri 25-30 kwa masabata 1-2. Panthawi imeneyi, yisiti idzawotchera shuga, ndikusandulika kukhala mowa ndi carbon dioxide, ndipo mitundu yosiyanasiyana ya mabakiteriya a asidi amasintha mowa kukhala ma asidi osiyanasiyana, michere ndi zinthu zina zothandiza.
Medusomycete (ili ndi dzina lasayansi la kombucha) limawoneka ngati filimu yokhuthala yoyera-yachikasu-bulauni-pinki yoyandama pamwamba pamadzi amchere - kulowetsedwa kwa tiyi wotsekemera. Shuga mumadzimadzi amatha kukhala osiyana (shuga, sucrose, fructose), mtundu wa tiyi nawo ulibe kanthu.
Ofufuzawo adawona kuti Medusomycetes samadya zigawo za kulowetsedwa kwa tiyi (zonunkhira, tannins ndi zinthu zina), koma zimakhudzidwa kwambiri ndi kusakhalapo kwake. Mwachitsanzo, popanda tiyi, sapanga ascorbic acid, yomwe ndi yofunikira pa moyo wa kombucha.
Ngati mikhalidwe yabwino imapangidwira kombucha, ndiye kuti pa tsiku lachinayi kapena lachisanu la kukula, imayamba kutulutsa chakumwa chokoma komanso chathanzi, chokumbukira kvass yamphamvu, yokhala ndi kaboni ("tiyi kvass" kapena "kombucha"). Miyendo ya carbon dioxide yomwe chakumwacho chimadzaza ndi asidi acetic amapangidwa pamodzi ndi yisiti ndi mabakiteriya a asidi. Kununkhira kwachakumwa kumaperekedwa ndi tiyi ndi mitundu ina ya yisiti.
Malangizo opangira zakumwa za kombucha
- Choyamba, m'pofunika kudziwa chidebe chimene bowa adzakhala. Kawirikawiri kunyumba amagwiritsa ntchito botolo la 3-lita. Ngati n'kotheka, ndi bwino kutenga mtsuko ndi khosi lalikulu (musagwiritse ntchito ziwiya zachitsulo pokonzekera ndi kusunga chakumwa).
- Timakonzekera tiyi wotsekemera osati wamphamvu kwambiri (pafupifupi supuni 5 za shuga ndi supuni 2 za tiyi wakuda kapena wobiriwira pa 1 lita imodzi ya madzi) zomwe zimakoma. Ndi bwino kuti brew tiyi kwa mphindi 15.
- Tikumwa tiyi. Shuga ayenera kusungunuka kwathunthu, ndipo pasakhale masamba a tiyi.
- Lolani tiyi azizizira mpaka kutentha. Chikhalidwe chidzafa ngati chidzayikidwa mu njira yotentha.
- Kwa bowa achichepere: kulowetsedwa pang'ono kwa bowa kuchokera mumtsuko komwe kumasungidwa ngati "chikhalidwe choyambirira" kuyenera kuwonjezeredwa ku tiyi (kuchuluka kwa kulowetsedwa kuyenera kukhala pafupifupi 1/10 ya voliyumu yonse yamadzi).
- Timayika bowa mumtsuko. Timatseka khosi la mbaleyo ndi yopyapyala kapena chopukutira chapepala ndikuchimanga ndi cholumikizira kapena cholumikizira kuti kombucha ipume, koma kuti midges yaying'ono ndi fumbi zisalowe mumtsuko. Timayika mtsukowo pamalo amdima, otentha - kutentha koyenera kwa bowa wa m'chubu ndi pafupifupi 25 ° C.
- Pambuyo pa masiku 4-10 a kulowetsedwa, Kombucha ali wokonzeka kumwa. Nthawi ya fermentation imadalira kutentha kwa mpweya m'chipindamo - kutentha kwapamwamba, mofulumira kumwa kudzakhala kokonzeka.
- Chakumwa chikafika pa acidity yomwe mukufuna molingana ndi kukoma kwanu, chotsani kombucha ndi manja oyera, muzimutsuka pansi pamadzi ozizira ndikuyiyika mumtsuko wa tiyi wotsekemera wozizira wokonzedwa pasadakhale molingana ndi dongosolo lomwelo.
- Thirani chakumwa chomalizidwa mu chidebe cha galasi chokhala ndi chivindikiro cholimba, ndikudzaza mpaka pamphepete. Kuti mupindule kwambiri ndi zakumwazo, mulole kuti zipse kwa masiku angapo pamalo ozizira (osachepera masiku 5) - mabakiteriya amasiya kugwira ntchito popanda mpweya, ndipo yisiti imapitiriza kugwira ntchito ngati chidebecho chatsekedwa mwamphamvu, mpweya wobwera chifukwa cha yisiti sungathe kuthawa ndipo mudzapeza chakumwa chokoma kwambiri. Musanamwe, sungani chakumwacho kudzera pa gauze kapena pulasitiki (osati chitsulo).
Bowa pa msinkhu wolemekezeka amafika makulidwe a masentimita angapo (malo ake amadalira dera la chidebe chomwe amakhala) ndipo amakulolani kumwa kulowetsedwa tsiku ndi tsiku kuchokera mumtsuko womwe uli ndi bowa (zowonadi, muyenera kukumbukira kudzaza kulowetsedwa ndi gawo latsopano la tiyi wozizira, wotsekemera).
Ndikoyenera kukhala ndi mitsuko iwiri yofanana yomwe ilipo: Kombucha adzakhala mu umodzi, ndipo mudzatsanulira chakumwa chomalizidwa mwa china. Mufiriji, zotengera zamagalasi zosindikizidwa ndi bowa wa tiyi zitha kusungidwa kwa nthawi yayitali, ndikusunga machiritso ndi kukoma kwawo.
Kombucha Care
Ngati mudzamwa kulowetsedwa konse kwa masiku asanu otsatirawa, nthawi yomweyo pangani "bay" yatsopano. Pamene gawo latsopano silikufunika, tumizani bowa kuti mupumule: pamenepa, mukhoza kungodzaza ndi madzi (makamaka owiritsa), koma ndibwino kuti muyike mu tiyi yofooka.
Bowa ayenera kutsukidwa ndi madzi otentha otentha: m'nyengo yozizira - kamodzi pa masabata awiri, m'chilimwe - kamodzi pa sabata.
Bowa likamakhala ndi zigawo zambiri, zimakhala zamphamvu komanso zathanzi. Koma izi ndizovuta kwambiri kusamalira - sikophweka kuchotsa mumtsuko, muzimutsuka bwino. Choncho, ngati bowa wanu ndi "mafuta", ndi bwino kuchotsa zigawo imodzi kapena ziwiri.
Muyenera kulekanitsa mwatsopano, ndiko kuti, zigawo zapamwamba. "Ndevu", m'malo mwake, iyenera kukonzedwa ndikuyamikiridwa, chifukwa awa ndi mabakiteriya a acetic acid omwe amapanga ma organic acid - maziko a kuchiritsa kwa kombucha. Chotsani zingwe za ndevu zokhazo zomwe zimayamba kusambira kwaulere.
Zoyenera kuchita ngati bowa sichiyandama pamwamba pa yankho la tiyi? Izi zimachitika ndi bowa wamng'ono kapena pamene zigawo zingapo zasiyanitsidwa ndi bowa wokhwima nthawi imodzi ndipo zimakhala zowonda kwambiri. Dikirani maola angapo - mwina idzawonekera. Ngati ayi, kuchepetsa kuchuluka kwa tiyi yankho. Ngakhale zitakhala zazing'ono kwambiri, zilibe kanthu: pambuyo pa refueling imodzi kapena ziwiri, bowa amapeza mphamvu ndipo posachedwapa amatha kumwa banja lonse.
Ngati muyiwala za kombucha, ndiye kuti madzi onse amatha kusungunuka, ndiye kuti muyenera kuthira bowa ndi tiyi wotsekemera ndikuyimirira kwa sabata.
: Mawanga a bulauni pamwamba pa bowa ndi amayaka kuchokera ku shuga granulated. Musathamangire kutaya bowa wotero, choyamba yesani kuchiza. Kuti muchite izi, muyenera ... kusiya kuthira shuga pa bowa. Zotsalazo azichita yekha, bola pali mawanga abulauni ochepa. Ngati zowotcha zili zazikulu, ndi bwino kuchotsa pamwamba: bowa silingapume ndi malo okhudzidwa a "thupi" lake, ndipo mpweya ndi wofunikira kwa iwo.
- Makhalidwe okoma a kulowetsedwa kwa bowa akasungidwa mufiriji samatayika, koma amawongolera.
- Kulowetsedwa komalizidwa kumakoma ngati kvass yamphamvu, yokhala ndi mpweya wabwino. Kumwa kumasangalatsadi.
- Mukathira yankho lomalizidwa mu chidebe chosungirako, sungani kudzera mu magawo 3-4 a gauze.
- Sungani mtsuko wa bowa uyenera kukhala pamalo amdima - sakonda kuwala kwa dzuwa.
- Yambani ndi masiku asanu akuwonekera (ngakhale mutha kuyesa kuyambira tsiku la 4).
- Ikani pepala pafupi ndi mtsuko ndikulemba masiku a "bay" pamenepo kuti musalakwitse ndi kuchuluka kwa masiku owonekera.
- Kwa bowa wamng'ono, wochepa thupi, lita imodzi ya yankho likhoza kukhala lochuluka: silingathe kuyandama pamwamba. Pankhaniyi, muyenera kuchepetsa kuchuluka kwa yankho. Bowa wakale wa 5-6-wosanjikiza wokhala ndi ndevu zazikulu "shaggy" amatha kuthiridwa ndi malita awiri.
Chithunzi: Yuri Podolsky.