Kabeji da peppercorns Kabeji yana da amfani a duk yanayinta, duka sabo ne da m. A yau kvass kabeji a cikin wani babban salon farin ciki: horseradish, zafi barkono, karas da beets. Karas da beets za su yi ado da kabeji a cikin kaya mai kyau, kuma horseradish da zafi barkono zai ba shi wani m delicacy. Bugu da ƙari, kabeji zai a lokacin ɗaukar wani kyakkyawan burgundy inuwa, wannan gwoza zai ba da launi. Zabi hatsi mai kyau don mikiya. Ya kamata ya zama babban nau'i mai laushi. A cikin yanke, kabeji zai zama fari, kyawawa kuma mai dadi a dandano. Ƙananan kabeji za a iya salted a gilashi, faience, yumbu ko enamelware. Babban abu shi ne don tabbatar da cewa babu kwakwalwan kwamfuta da fasa a kan enamel. Cikin kabeji yana buƙatar tsari mai karfi, don haka ya kamata a girke shi a kan wata ƙarar wata, zai fi dacewa a cikin kwanaki 5-6. Abin da ya sa zai zama kullun. Bisa ga bayanin mutane, yana da kyawawa don samun kabeji akan kwanakin maza na mako - Litinin, Talata, Alhamis. Kula da cewa kabeji ba ya bushe, an ajiye shi a cikin brine a duk lokacin. Duk da haka, sauerkraut iya zama barometer. Idan ba zato ba tsammani ta shayar da brine a cikin kanta - jira sanyi. Kuma madadin, idan an cika da ƙarin ruwan 'ya'yan itace - za a yi narkewa. Wane ne ke sha'awar wannan girke-girke na yisti na kabeji - gwada shi. Wani lokaci kana buƙatar canza dokoki na saba! Yi canje-canje a cikin girke-girke don cin abinci da aka saba. Sa'a mai kyau!
Sinadaran:- White kabeji 1700 g
- Horseradish tushen 30 g
- Pepper yaji 1 pc.
- Carrot 1 pc.
- Tafarnuwa 3 kwayoyi
- Salt 30 g
- Sugar 25 g
- Ruwa 1000 ml
- Beets 1 pc.
- Mataki na 1 Don cin kabeji, kuna buƙatar ɗaukar kyan fari, kabeji, beets, horseradish, tafarnuwa, barkono mai zafi; gishiri da ruwa da sukari.
- Mataki 2 Shirya kayan lambu: wanke, tsabta. Yanke beets cikin rabi-rabi. Carrot yankakken manyan a kan grater. Tafarnuwa yanka lafiya. Pepper sosai tsabtace tsaba, yanke sassa, wanke a karkashin ruwan sanyi, dafa finely.
- Mataki na 3 Sanya gwoza a kasa na kwanon rufi.
- Mataki na 4 Gyara tushen tushen haya. Yanke cikin ƙananan da kuma karawa a cikin wani abun ciki (za ku iya yin amfani da maƙalar).
- Mataki na 5 na Kwan zuma don kwashe ganyen ganye. Yanke a rabi. Shred kabeji.
- Mataki na 6 Ƙara kayan lambu da aka shirya: karas, zafi barkono, horseradish. Buga, dan kadan kadan.
- Mataki na 7 Ƙara kabeji tare da kayan lambu a saman beets a cikin kwanon rufi.
- Mataki na 8 Shirya brine kafin: tafasa 1 lita na ruwa, ƙara 1 tablespoon na gishiri da 1 kayan zaki spoonful na sukari. Dama. Bada 'yan mintuna zuwa puff. Sanya da brine ta wurin gauze. Cool shi sauka.
- Mataki na 9 Zuba kabeji tare da kayan lambu da kuma irin abincin tsami.
- Mataki na 10 Rufe kabeji da saucer. Daga sama saka nauyin, wanda zai rufe kabeji, dole ne brine ta rufe shi. Barka cikin wuri mai dumi don kammala tsari na fermentation. Yin yisti na kabeji zai iya faruwa a cikin kwanaki 3-5 (ya dogara da zafin jiki). Dole ne ku dandana kabeji. My kabeji ya tsaya na kwana 5 (ɗakin ba shi da zafi sosai).
- Mataki na 11 Kowace rana, cire kumfa wanda aka kafa, katse kabeji tare da sandan itace zuwa kasa a wurare da yawa don saki gashin da ke haifar a lokacin fermentation. In ba haka ba - kabeji zai zama mai haɗari tare da wari mai ban sha'awa.
- Mataki na 12 Sanya kabeji a cikin firiji (ko a baranda mai sanyi) don dakatar da tsari na fermentation. Ku bauta wa kabeji a matsayin tasa mai zaman kanta, a matsayin abun ciye-ciye ga kayan lambu a cikin gidan. Season tare da m sunflower man fetur. Ƙara yankakken albasa.