John Myers
Sauerkraut ikhoza kupangidwa kuchokera ku kabichi woyera pogwiritsa ntchito lactic acid fermentation. Komabe, kuthirira ndikoyeneranso kusunga mitundu ina yambiri ya masamba ndipo ndi yathanzi. Zimagwira ntchito bwanji?
Fermentation ndi njira yakale kwambiri komanso yosavuta yosungira masamba. Apa imagwiritsidwa ntchito kwambiri popanga sauerkraut, koma kimchi yodziwika bwino yaku Korea yaku Korea imakhazikitsidwanso ndi mtundu uwu wa nayonso mphamvu.
Pali mitundu yosiyanasiyana ya nayonso mphamvu, ndi ndiwo zamasamba zomwe zimatchedwa lactic acid fermentation nthawi zambiri zimagwiritsidwa ntchito. The nayonso mphamvu imapanga malo acidic. Nkhungu kapena mabakiteriya osafunikira omwe angawononge masamba sangakhalemo. Zamasamba zidzasunga kwa nthawi yayitali kwambiri. Nthawi yomweyo, mavitamini owonjezera amapangidwa, chifukwa chake masamba ofufumitsa amakhala athanzi. Zakudya zophikidwa ndi lactic acid zimalimbikitsanso kuti m'mimba mukhale ndi thanzi labwino.
Yatsani masamba anuanu
Kuwotchera ndikosavuta koma kumafuna kuleza mtima pang'ono. Kwenikweni, masamba amtundu uliwonse ndi abwino, koma masamba omwe sali ofewa kwambiri, monga kabichi, masamba amasamba, nyemba, beetroot, dzungu, kapena tsabola, amagwira ntchito bwino kwambiri. Koma ndiwo zamasamba zofewa zimathanso kufufumitsa, koma zimatha kufewa mpaka kugwa.
Choyamba, sambani masambawo ndi kuwadula tinthu tating’ono ting’ono kapena tizidulire timizere tating’ono. Kenako ikani mu mbale yaikulu ndikusakaniza ndi mchere. Lamulo la chala chachikulu: Onjezerani pafupifupi awiri kapena anayi peresenti ya kuchuluka kwa mchere muzamasamba, mwachitsanzo pafupifupi 20 mpaka 40 magalamu a mchere pa 1 kilogalamu ya masamba. Kenako kandani, kusindikiza, kapena kuponda masamba mwamphamvu ndi mchere kuti madzi okwanira atuluke.
Masamba ayenera kuphimbidwa kwathunthu ndi brine
Kenako lembani masambawo ndi madziwo mumitsuko yotchinga mpweya, yoyera, yophika kale kapena mitsuko. Finyani masamba mwamphamvu mobwerezabwereza kuti mpweya wocheperako ukhalebe mumipata.
Onetsetsani kuti masambawo amakhala pansi pa brine ndipo musagwirizane ndi mpweya. Potsirizira pake, ngati kuli kofunikira, kuphimba ndi kabichi kapena masamba ena a masamba ndikulemera ndi kulemera - mwachitsanzo, mabulosi oyera a galasi kapena mwala wapadera wa fermentation. Ndikofunikira kwambiri kuti masamba akhalebe ophimbidwa ndi madzi. Ngati madziwo sakukwanira, onjezerani mchere wowiritsa (20 mpaka 30 magalamu a mchere pa lita imodzi ya madzi). Tsekani mtsukowo, koma wothina mokwanira kuti mpweya womwe umapanga utuluke. Ngati chinachake chikusefukira, ikani magalasi pa saucers panthawi yowotchera.
Langizo: Miphika yapadera yowotchera ndi mitsuko yokhala ndi zivindikiro ndizoyenera kwambiri kuwira kwa lactic acid, komwe mpweya umatha kutuluka koma osalowa mpweya.
Zamasamba zikayamba kupesa, zimakhala za acidic kwambiri
Mitsukoyo iyenera kukhala yotentha kwa masiku osachepera asanu kapena asanu ndi awiri. Panthawi imeneyi, mabakiteriya a lactic acid amasintha shuga m'zamasamba kukhala lactic acid, yomwe imatha kuwonedwa m'makutu ang'onoang'ono omwe amapanga. The brine amakhala mitambo pang'ono. Pambuyo pake, masambawo amathanso kusungidwa mozizira (pa madigiri 15 mpaka 18). Ikakhala nthawi yayitali, imakhalanso acidic kwambiri. Kuyika mitsuko mu furiji kumachepetsa kupesa. Pamene acidity yabwino ifika zimatengera zomwe wakumana nazo komanso kukoma kwake.
Kuwotchera: Peŵani zolakwa zambiri
Ngati chivindikiro cha botolo la poto chikuphulika, ichi ndi chizindikiro chakuti mpweya sungathe kuthawa bwino. Pankhaniyi, tsegulani mtsuko pang'ono ndikununkhiza: malinga ngati fungo lili bwino, masamba ali bwino.
Ngati mupeza ma depositi oyera kapena nkhungu mukamatsegula mtsuko, izi zikuwonetsa kuti masambawo analibe mpweya. Mabakiteriya owopsa kapena nkhungu zimatha kukhazikika. Izi zikhoza kuchitikanso ngati magalasi kapena manja anali osayera kwenikweni. Chonde musadye masamba owonongeka oterowo, koma yeretsani mitsukoyo bwino ndikutenthetsa mu uvuni pamtunda wa madigiri 120 kwa mphindi 15.
