Ukugcina imifuno: Ezi Ndlela Zikhona

Abanini begadi ngokuqinisekileyo bayayazi: i-zucchini ibonakala iqhuma ngokoqobo, kwaye ngelo xesha iimbotyi zokuqala zivuthwa kwaye isivuno se-tomato sidlula zonke izinto ezilindelweyo. Ukuze imifuno ingonakalisi, unokuzigcina kwaye ugcine ubusika ngokwakho. Kukho iindlela ezahlukeneyo zoku, esingathanda ukukwazisa ngokufutshane kwinqaku elilandelayo.

Ukubilisa kunye nokunkonkxa

Kwezi nkqubo, ukutya okuzaliswe kwiingqayi kuvalwa ngobushushu. Oku kwenza ukuba iimicroorganisms ezingenabungozi zinokukhokelela ekonakaleni.

Kufuneka kwenziwe umahluko phakathi kokubilisa kunye nokunkonkxa:

• Xa kugcinwa, ukutya kufakwe kwiglasi, kugalelwe umhluzi okanye isiraphu, kwaye kubiliswe kwi-alarm pot okanye i-oven. Umoya okwiglasi uyakhula ngenxa yobushushu. Xa iphola, iphinda ibotshelelwe kuze kwenziwe ivacuum evala izikhongozeli zingangeni moya.
• Xa kugcinwa, ukutya, umzekelo, i-jam, izaliswe kwiingqayi ngelixa zibila zishushu kwaye ezi zivaliwe ngaphandle kokufudumeza. Oku kusebenza kuphela ukuba ukugcinwa kunoshukela ophezulu okanye umxholo we-asidi.

ngumkhenkce

Xa umkhenkce, phantse zonke izithako ezisempilweni ziyagcinwa. Ukugcinwa, imifuno iyahlanjululwa, inqunyulwe, kwaye, kuxhomekeke kwiindidi, i-blanched ngokufutshane. Unokuyikhenkceza ngokwenxalenye kwizikhongozeli okanye kwiingxowa ezikhethekileyo zesikhenkcisi.

Ukoma

Le nkqubo iye yasetyenziselwa ukugcina ukutya kangangamawaka eminyaka. I-classic yi-tomato ezomileyo, i-zucchini, okanye i-apula amakhonkco. Ngexesha lokumisa, i-liquid iphantse isuswe ngokupheleleyo ekudleni, ukwenzela ukuba isikhunta kunye nokubola kungasayi kufumana indawo yokuzalela.

Imifuno kunye neziqhamo unako:

• emoyeni,
• kwi-dehydrator,
• okanye kwi-oven
• yomile.

Ukufakwa

Imifuno enjengepepile, itswele, okanye iseleri inokugcinwa ngokuyikha. I-classic yokutya egcinwe ngolu hlobo mhlawumbi i-pickle, engafanele iphoswe kuyo nayiphi na i-snack.

Inkqubo ilula kakhulu: imifuno ifakwe kwiglasi kwaye igalelwe ngomhluzi oshushu okanye obandayo. Ukugcinwa kwindawo emnyama nepholileyo, ukutya okufakwe emanzini kuya kuhlala iinyanga ezininzi.

enzyme

Mhlawumbi uqhelene ne-lactic acid fermentation evela kwi-sauerkraut eyaziwayo:

1. Iklabishi inqunyulwe ibe yimichilo emincinci kunye ne-slicer yeklabishi.
2. Imbiza yodongwe ifakwe amagqabi ekhaphetshu.
3. Iisentimitha ezimbalwa zekhaphetshu ezichetyiweyo zifakwe kuyo kwaye zixutywe nge-masher yokhuni kude kuphume ijusi.
4. Umxube wetyuwa kunye ne-spice ufefa phezu kwayo kwaye umgca omtsha weklabishi wongezwa.
5. Kwakhona, ukubetha kunye nesinongo.
6. Ekugqibeleni, gubungela yonke into ngamagqabi eklabishi, ubeke isiciko, kwaye ulinganise.
7. Kwigumbi elingaphantsi komhlaba elipholileyo, imifuno ibila kwiiveki ezintathu ukuya kwezintandathu.