Girbi sauerkraut don hunturu.
Don m mafi kyau ya dauki kabeji na marigayi iri, shugabannin manyan girma - m sharar gida. Ku ajiye shi a cikin ganga mai karfi da kuma tubs na itace, da ladabi ko gilashin gilashi da kadushkah, tukwane. Dafaran lafiya, cikakke cikakke an tsabtace su daga ganyen ganyayyaki, wanke, yankakken, cire, da shredded ko yankakken da gauraye da gishiri a cikin nauyin 200-250g na gishiri ga kowace 10kg na kabeji.
A kasan mai tsabta mai tsabta don kwasfa na gari, zai fi dacewa hatsin rai, sa kabeji ganye, kuma a kan su tare da yadudduka na 5-7 cm densely cakuda, ramming, kabeji finely yankakken kabeji. Lokacin da aka cika jita-jita, ana sanya kabeji a kan zane, sa'an nan kuma rufe wannan tudu tare da kabeji, da zane mai kyau da katako na katako, wanda aka ajiye kayan da aka ajiye - dutse mai tsabta ko tubali mai kimanin kashi ɗaya cikin goma na nauyin ƙwayoyi na ƙwayoyi. A karkashin rinjayar nauyi, da kabeji dole ne hankali shirya, zama brine. Idan babu brine, dole ne a kara kayan.
A rana ta uku da rana ta uku sai a fara fitowa a kan farfajiya. Akwai ƙari da yawa daga gare su, to, kumfa ya ɓace. Wannan alama ce cewa an shirya kabeji. Don cire gas mai haɗuwa tare da wari mai ban sha'awa da mummunan bayanan, dole ne a buge katako sau da yawa zuwa kasan tare da vetch ko cola, kuma a cikin kananan kwantena - tare da allurar katako ko filastik. Idan an kafa mold, to lallai ya kamata a cire shi, da zane, da katako da katako tare da tafasa da kuma sake wanke. Gaskiya mai mahimmanci - wajibi ya kamata a rufe kabeji ko da yaushe ya tsaya a kan kabeji. Idan ya cancanta, ƙara 2% bayani na gishiri na kowa.
Don bunkasa dandano da ƙanshi a yayin da ake da ƙwayoyi zuwa kabeji, zaka iya ƙara duk ko yanke karas, apples (zai fi dacewa kore), cranberries, cranberries ko cumin. A 10 kilogiram na kabeji da suka dauki 300-500 g na karas, har zuwa 800 g affle, 150-200 g na cranberries da cowberries, 30-50 of g cumin.
Ya kamata a kiyaye kabeji na tsawon makonni 2 a dakin da zazzabi (18-20 digiri), sa'an nan kuma ya kamata a sanya shi a cikin ɗaki mai sanyi (ba sama da digiri 8) ba.
Girbi na sallar-salted don hunturu.
Za'a iya ƙarar da sauri idan an jefa kabeji mai ruwan 'ya'yan itace cikin ruwan zãfi, sa'an nan kuma a jefa shi a kan sieve, a zuba ruwa mai sanyi, sa'an nan kuma a cikin dafa abinci. Wannan gwangwani salted kabeji a shirye a 5-6 days. Zai yiwu a hanzarta kabeji da kabeji a dakin dumi (25-30 digiri). A cikin wannan zafin jiki, ana yin gyaran fuska cikin mako guda. Duk da haka, ya kamata a lura cewa dandano samfurin, kuma mafi mahimmanci - tsawon lokacin ajiya ya kara tsananta.
Aiwatar da wata hanya na kabeji na canning, wadda ke ba ka damar adana shi ba tare da wani ɗaki mai sanyi ba. Daga ganga kana buƙatar magudana brine, zuba shi a cikin kwalba gilashi - gilashi don 1 lita na abincin ƙarfe. Cika gilashi da sauerkraut zuwa sama, ya kamata a rufe shi da murfi da kuma haifuwa a cikin wani ruwa mai tafasa mai sauƙi: lita na lita-lita - minti 15, lita - 20min, uku lita - 30min. Sa'an nan kuma an yi amfani da gwangwani, kuma suna juya rufin ƙasa ƙasa, suna kwantar da hankali.
Girbi don hunturu kabeji, shredded tare da apples.
An wanke apples, an cire ainihin, a yanka a cikin yanka (har zuwa 4-5 cm a diamita), yana yiwuwa a saka apples a cikin dukan nau'i. Ga kowace kilogiram 10 na sabanin shredded kabeji, gauraye da gishiri da karas, ƙara 600-700 g apples.
Girbi kabeji dukan shugabannin.
Wasu lokutan ana saran Cabbages tare da dukan shugabannin. Large (diamita fiye da 18-zosm) a yanka kashi biyu ko hudu. A lokacin da kwanciya kabeji a cikin kwano, layuka na cabbages m tare da yankakken kabeji da densely rammed. Salts ya kamata a kara da shi a cikin kudi na 250-300g ga kowane 10kg na kabeji.
Kabeji (kabeji) na iya zama m kuma ba tare da yankakken ba. A wannan yanayin, an shirya kabeji da kabeji da aka sanya a cikin ganga a kan abin da aka kafa a baya a wanke kayan kabeji. A saman kawuna kuma saka layar kabeji na ganye, sa'annan ku sa kayan da ke kan farantin katako kuma ku zuba brine (800-900g na gishiri da lita 10 na ruwa) don rufe babban kabeji.
Mutane sun ce yana da dadi sosai cewa kabeji da aka ƙulla cikin sabon wata.
Tsire-tsire masu girbi don hunturu.
A cikin nau'i mai nauyin, zaka iya shirya kayan lambu daban-daban, ciki har da, ba shakka, kabeji. Da farko, kula da marinade. Don kilo kilo na kabeji kana buƙatar ka ɗauki gilashin vinegar, 3 salwan ruwa, 1 sugar, kadan barkono, 3 bay ganye. Ana cakuda ruwan magani kuma yana sanyaya. Marinade zai zama da dadi idan kun dafa shi a kan innabi ko apple cider vinegar. Don dandana kabeji yana yiwuwa don ƙara kayan yaji: barkono, kirfa, cloves, nutmeg, coriander, laurel. Kaji ya kamata a yankakken yankakkensa, an shafe shi da gishiri, squeezed, canja shi zuwa kwalba kuma a zuba shi da marinade. Rufe banki tare da takarda mai laushi kuma saka shi a wuri mai sanyi. Kabeji zai kasance a shirye a cikin mako guda.
Shiri don hunturu na kabeji "Proansal".
An yanka kabeji a cikin kabeji ta kananan ƙananan, 3-4 cm tsawo. Hakanan zaka iya amfani da kabeji mai shredded ko yankakken tare da Bugu da kari na wasu condiments.
Alal misali, don kayan yaji, kashi 3 kilogiram na kabeji an kara 400 g na sukari, 300 g na man fetur, 5 g na mustard foda, 250 g na cranberry, 250 g apples. Maimakon marinade, za ka iya shirya vinegar ainihi ko citric acid.
An haxa kayan yaji da kyau tare da kabeji a cikin jita-jita wadanda aka baza, an kwashe gauraya da kuma zuba tare da brine.
Cabbage "Provencal" ba a adana shi dogon (ba fiye da kwanaki 3 ba).