Kutentha

Kuwotchera kunkaonedwa kuti ndi imodzi mwa njira zokondedwa komanso zodziwika kwambiri zophikira. Kugwiritsa ntchito masamba okazinga pafupipafupi kunapangitsa kuti anthuwa akhale amphamvu komanso opirira.

Pickling ndi mtundu wa kusungidwa kwa masamba, zipatso ndi zipatso, pomwe, mothandizidwa ndi zinthu zakuthupi, lactic acid imapangidwa, yomwe ndi yosungira zachilengedwe.

Maapulo ndi mavwende, nkhaka ndi tomato, anyezi ndi adyo zimakhala ndi pickling, koma udindo waukulu mu kusungidwa kwamtunduwu ndi, mosakayikira, kabichi. Kabichi nthawi zambiri amawotchera m'nyengo yozizira komanso kumayambiriro kwa masika, komanso kumapeto kwa autumn kuti alimbikitse thupi komanso kupewa matenda osiyanasiyana a nyengo.

Izi ndizosangalatsa:

Pa Nkhondo Yaikulu Yokonda Dziko Lapansi, sauerkraut patebulo inali chakudya chachikulu m'mabanja ambiri aku Russia. Mwinamwake, izi ndi zomwe zinathandiza anthu a ku Russia kuti ateteze chitetezo cha thupi ndikupulumuka mu nthawi yovuta. Tinadya kabichi m'mawa, masana ndi chakudya chamadzulo. Ndipo ngakhale mbale iyi inkawoneka kwa aliyense wotopa kale, kuchuluka kwa vitamini C, komwe kuli mu sauerkraut, kumateteza thupi la anthu a ku Russia, kufooka ndi nkhondo ndi mavuto!

Kufotokozera kwathunthu kwa njirayo

Kwa masamba oyambira, yankho limagwiritsidwa ntchito, lopangidwa ndi 7-8 magalamu a sodium chloride kusungunuka mu madzi okwanira 1 litre. Pakuwotchera, migolo idagwiritsidwa ntchito kale. Masiku ano, anthu amakonda kugwiritsa ntchito miphika ya enamel, ndipo nthawi zina mitsuko ya malita atatu. Mukhoza kugwiritsa ntchito miphika ina, koma akatswiri amalangiza kuphimba ndi zigawo ziwiri za polyethylene kuti musagwirizane ndi masamba osakaniza ndi zitsulo.

Pambuyo posankha mbale, mukhoza kupita ku kukonzekera koyambirira kwa masamba.

Masamba ayenera kukwaniritsa zotsatirazi:

• Khalani ndi mawonekedwe athanzi.
• Khalani ndi turgor yabwino.
• Palibe kuwonongeka kwa putrefactive.
• Zikhale zakupsa koma zosapsa.

Masamba amatsukidwa ndi magawo osadyeka a zomera (nsonga, masamba, mankhusu ndi ziwalo zowonongeka, zomwe zingakhale ndi tizilombo toyambitsa matenda).

Ngati kukula kwa masambawo kuli kotero kuti sikukulolani kuti muwotche lonse, amadulidwa (mwachitsanzo, kabichi).

Zamasamba zikakonzedwa ndikutsukidwa, zimayikidwa mu mbale kuti pakhale malo ochepa pakati pawo. Izi ndizofunikira kuti brine ilowetse masamba onse bwino. Zipatso zikayikidwa, mutha kuyamba kuthira brine. Ngakhale kuti ndende yake ndi 7-8%, mu masamba adzakhalapo mu kuchuluka kwa 3,5 - 4,5%. The brine imakonzedwa mwa kusungunula kuchuluka kwa mchere wofunikira m'madzi ofunda. Ndikofunikira kuti brine imakwirira kwathunthu masamba ophika.

Masamba odzazidwa ndi brine amaikidwa pansi pa kuponderezedwa (mtsuko wa malita atatu, botolo lodzaza ndi madzi). Pa nthawi yowotchera, madzi ena amadzimadzi amatha kutuluka. Pofuna kupewa izi, ndi bwino kuti tsiku ndi tsiku muchotse mpweya wochuluka poboola makulidwe a masamba ndi mpeni kapena mphanda wautali.

Njira yowotchera yokha imatenga, pafupifupi, kuchokera masiku 3 mpaka 7. Pankhaniyi, kutentha m'chipindacho kuyenera kukhala mkati mwa 18 -24 ° C. Ngati ili m'munsi, nthawi ya fermentation idzawonjezeka, ndipo pa kutentha pafupifupi 0 ° C, imayima palimodzi. Pa kutentha pamwamba + 24 ° C, kukula kwa microflora ya pathogenic kungayambe.

Masamba amawunikidwa tsiku ndi tsiku kuti apereka.

• Pali lingaliro pakati pa anthu kuti ndi bwino kupesa kabichi Lachitatu (patsiku la "akazi"), ndiye kuti lidzakhala lokoma komanso lokoma.

Yachiwiri njira pickling ndi oyenera akanadulidwa masamba. Zomera zotere zimaphwanyidwa bwino ndi mchere, zimagwedezeka mwamphamvu mu mitsuko ya malita atatu, kapena kuikidwa mu mbale ya enamel. Ndipo kuponderezedwa kumayikidwa pamwamba (mwachitsanzo, mtsuko wa madzi atatu-lita pa mbale yaikulu). Pafupifupi, pakatha masiku 3 - 4 kuwira, masamba amatha kuikidwa pamalo ozizira. Chofufumitsacho chakonzeka!