Salting kabeji: hanyoyin dafa abinci
Salt a tumatir miya
Wannan hanya ce mai kyau don girbi kabeji don hunturu. Dole ne a tsabtace kabeji, wanke da yankakken. Daga nan sai an rufe kabeji mai shredded a cikin ruwan zãfi don 'yan mintoci kaɗan kuma a mayar da su zuwa colander don yin ruwa. Bayan haka, ana cinye kabeji a cikin gwangwani da aka riga aka adana kuma ya cika da ruwan tumatir ruwan zafi tare da kayan yaji da ake so. A cikin matsanancin hali, zaka iya amfani da tumatir diluted puree, amma ba a bada shawara ba. Sa'an nan kuma akwai buƙatar ku manna da kwalba cike da kabeji da ruwan 'ya'yan itace, kuma ku mirgine su. An sanya gwangwani da aka rufe a murfi, an rufe shi da kyau har sai an sanyaya shi sosai. A yayin da ba zato ba tsammani bankin ya rushe, yana buƙatar budewa da kuma ɗaga ruwan 'ya'yan itace. Sa'an nan a wanke kayan ciki na gilashi, sake zubar da ruwan 'ya'yan itace tare da ruwan' ya'yan itace.
Pickling kabeji a kokwamba brine
Idan kana da gwangwani kokwamba, za ka iya samun kabeji a cikin hanyar zafi. Don wannan hanya, zaka iya amfani da ƙananan kawuna gaba ɗaya, ko ƙwayar yankakken yankakken. Don fara burodi, boyewa kuma ya dace a guga gilashi ko kwanon rufi. Sa'an nan kuma a zubar da kabeji tare da ruwan zafi mai zafi mai zafi da kuma jurewa a karkashin wata guda. A cikin wannan kokwamba tsami yana da duk abin da kuke buƙata, don haka tsire-tsire na kabeji ta wannan hanya ba ta buƙatar wani abu ba.
Hanyar "Spaghetti"
Wannan hanya yana da kyau saboda ba a bari jigon kabeji ba a cikin jingina, domin a mafi yawan lokuta, ba a amfani dasu ba. Dole ne a cire cire saman, wanke da kuma bada izinin lokaci zuwa ɗan wilted. A halin yanzu, ana tsabtace karas, wanke da kuma rubutun su a kan karamin grater. Na gaba, an shirya brine: biyu tablespoons na gishiri (ba iodized) ga kowane lita na ruwa.
Ganye kabeji bukatar a yi birgima a cikin shambura kuma crosswise a yanka a cikin tube tube. A cikin kwandon ruwa, ba tare da ramming ba, mun hada da kabeji tare da karas. Sa'an nan kuma zuba cikin brine don ya rufe da kabeji, kuma bar shi daga na kwana biyu. A ƙarshen wannan lokaci, kabeji yana dan kadan, saboda haka za'a buƙafa shi da katako mai laushi a wurare da yawa kuma a ajiye shi wata rana. Sa'an nan kuma a zubar da abincin tsami a cikin wasu jita-jita, kara rabin lita na sukari zuwa lita na ruwa da kayan yaji da kuke so, sannan ku zub da brine tare da kabeji, ku kiyaye ranar kuma ku yada shi a cikin kwalba pasteurized. Irin wannan kabeji za a iya cinye shi a matsayin tasa mai cin gashi ko wani gefen tasa don yin naman nama.
Da dama asirin da ake salting na kabeji
Don salting shi ne mafi alhẽri a yi amfani da manyan shugabannin kabeji, kananan sun fi dacewa da ajiya. Kabeji iri dace da pickling: Dobrovodskaya, Kharkiv Winter, Moskovskaya, Mensa, Russky Dim, da kuma farkon iri ba su dace.
Matsayi mai mahimmanci a cikin salting kabeji an buga shi ta hanyar sharudda. Lokaci mai kyau ga irin waɗannan abubuwa ana daukar lokaci ne daga watan Satumba zuwa Disamba - yana iya kawai saboda to, kabeji ya fi tsada. Bisa ga kundin karancin kalandar karamar karan da aka ba da shawarar ga wata matashi, kuma za a yi la'akari da ranakun ranar Litinin da Talata da Alhamis. A Rasha, an yanke shawarar ƙwayar tumatir tare da ƙananan sanyi, lokacin da shugabannin suka fi ƙarfin gaske da kuma "steeper".
Don kyakkyawan dandano, yana da muhimmanci don cire saman, kore, datti da ɓangaren fadi. Yayin da ake yin furen kabeji, dole ne a soke shi yau da kullum tare da sanda na katako har sai gas ɗin ya daina saki, wanda zai iya shayar da dandalin kabeji.