John Myers
Hiki ke hana ʻia ka sauerkraut mai ke kāpeti keʻokeʻo me ka hoʻohana ʻana i ka lactic acid fermentation. Eia nō naʻe, kūpono hoʻi ka fermentation no ka mālama ʻana i nā ʻano mea kanu ʻē aʻe a maikaʻi loa. Pehea e hana ai?
ʻO ka Fermentation kahi ala kahiko a maʻalahi o ka mālama ʻana i nā mea kanu. Maʻaneʻi ua hoʻohana nuiʻia i ka hanaʻana i ka sauerkraut, akāʻo ka kimchi kīʻaha Korean kaulana i hoʻokumuʻia ma kēiaʻano o ka fermentation.
Aia nā ʻano like ʻole o ka fermentation, me nā mea kanu ka mea i kapa ʻia ʻo lactic acid fermentation e hoʻohana mau ʻia. Hoʻokumu ka fermentation i kahi kaiapuni acidic. ʻAʻole hiki ke loaʻa i loko o ia mea ka ʻōpala a i ʻole nā huakaʻi makemake ʻole e hoʻopōʻino i nā mea kanu. E mālama ʻia nā mea kanu no ka manawa lōʻihi. I ka manawa like, hana ʻia nā huaora hou, ʻo ia ke kumu i olakino maikaʻi ai nā mea kanu fermented. ʻO nā meaʻai i hoʻomoʻa ʻia me ka lactic acid kekahi e hoʻoikaika i kahi pua ʻōpū maikaʻi a olakino.
E hoʻomoʻa i kāu mau mea kanu ponoʻī
He maʻalahi ka fermenting akā pono ke ahonui. Ma ke kumu, kūpono nā ʻano meaʻai a pau, akā ʻo nā mea kanu ʻaʻole palupalu loa, e like me ke kāpeti, nā ʻaʻa aʻa, nā pīni, ka beetroot, ka paukena, a me nā pepa, hana maikaʻi loa. Akā hiki ke hoʻomoʻa ʻia nā mea kanu palupalu, akā hiki ke lilo i mea palupalu a hāʻule.
ʻO ka mua, holoi i nā mea kanu a ʻokiʻoki i loko o nā ʻāpana liʻiliʻi a ʻokiʻoki paha i loko o nā ʻāpana liʻiliʻi. A laila e waiho i loko o kahi pola nui a hui pū me ka paʻakai. Ka lula o ka lima: E hoʻohui i ʻelua a ʻehā pakeneka o ka nui o ka paʻakai i loko o nā mea kanu, ʻo ia hoʻi ma kahi o 20 a 40 kalama o ka paʻakai no 1 kilo o nā mea kanu. A laila kaomi, kaomi, a i ʻole ke kaha ikaika i nā mea kanu me ka paʻakai i lawa ka wai.
Pono e uhi ʻia nā lau ʻai e ka brine
A laila e hoʻopiha i nā mea kanu me ka wai i loko o ka ea, maʻemaʻe, i hoʻolapalapa mua ʻia a i ʻole nā kīwī i luna. E ʻomi pinepine i nā huaʻai i mea e mau ai ka ea liʻiliʻi i loko o nā āpau.
E mālama pono i nā mea kanu ma lalo o ka brine a ʻaʻole pili i ka ea. ʻO ka hope, inā pono, uhi ʻia me ke kāpeti a i ʻole nā lau lau ʻai ʻē aʻe a kaupaona ʻia me kahi paona - no ka laʻana, nā kinikini aniani maʻemaʻe a i ʻole ka pōhaku fermentation kūikawā. He mea nui ka uhi piha ʻana o nā mea kanu me ka wai. Inā ʻaʻole lawa ka wai, e hoʻonui i ka wai paʻakai i hoʻolapalapa ʻia (20 a 30 grams o ka paʻakai ma ka lita o ka wai). E pani i ka ipu, akā paʻa wale i ka ʻae ʻana i nā kinoea i puka mai e pakele. I ka wā e kahe ana kekahi mea, e kau i nā aniani ma luna o nā kīʻaha i ka wā o ka fermentation.
Manaʻo Manaʻo: ʻO nā ipu fermentation kūikawā a me nā ipu me nā poʻi fermentation ua kūpono loa no ka fermentation acid lactic, kahi e pakele ai nā kinoea akā ʻaʻole hiki ke komo i ka oxygen.
ʻOi aku ka lōʻihi o ka hoʻomoʻa ʻana o nā mea kanu, ʻoi aku ka nui o ka waikawa
Pono e noho nā ipu ma ka lumi wela no ka liʻiliʻi o ʻelima a ʻehiku mau lā. I loko o kēia manawa, hoʻololi ka bacteria lactic acid i ke kō i loko o nā mea kanu i ka waikawa lactic, hiki ke ʻike ʻia i loko o nā ʻōpū liʻiliʻi i hana ʻia. Lilo ke ao ka brine. Ma hope mai, hiki ke mālama ʻia nā mea kanu i kahi mahana (ma 15 a 18 degere). ʻOi aku ka lōʻihi o ka ferment, ʻoi aku ka nui o ka ʻakika. ʻO ka hoʻokomo ʻana i nā ipu i loko o ka friji e hoʻolohi i ka hana fermentation. Ke loaʻa ka acidity maikaʻi loa e pili ana i ka ʻike a me ka ʻono pilikino.
ʻO ka Fermenting: E pale i nā hewa maʻamau
Inā ʻōhū ka poʻi o ka ipu hao, he hōʻailona kēia ʻaʻole hiki ke holo pono nā kinoea. I kēia hihia, e wehe liʻiliʻi i ka ipu a honi: inā maikaʻi ke ʻala, maikaʻi nā mea kanu.
Inā ʻike ʻoe i nā waihona keʻokeʻo a i ʻole ka poʻi i ka wā e wehe ai ʻoe i kahi hue, e hōʻike ana kēia ʻaʻole paʻa ka ʻai. A laila hiki ke hoʻopaʻa ʻia nā hua bacteria ʻino. Hiki i kēia ke hana inā ʻaʻole maʻemaʻe maoli nā aniani a i ʻole nā lima. E ʻoluʻolu, mai ʻai i kēlā mau mea kanu i hoʻopōʻino ʻia, akā e hoʻomaʻemaʻe i nā ipu a hoʻomaʻemaʻe iā lākou i loko o ka umu ma kahi o 120 degere no kahi o 15 mau minuke.
