I-sauerkraut yokuvuna ebusika.
Okomncu kakhulu kukuthatha iklabishi yeentlobo ezidlulileyo, iintloko zobukhulu obukhulu - inkunkuma encinane. Yifake kwiimvalo ezinamandla kunye nezibhakabhaka zokhuni, iipilisi okanye i-glassush kunye nekarushkah, izimbiza zobumba. Iintloko eziphilileyo, ezivuthiweyo zihlambulukileyo zisuka kumagqabi aphezulu, zihlanjwe, zihlanjwe, zisuswe kwaye zixutywe kwaye zixutywe kwaye zixutywe netyuwa kwi-200-250g yetyuwa yonke i-10kg yeklabishi.
Ngaphantsi kwesitya esicocekileyo uthele umqolo womgubo, ngokukhethekileyo u-rye, ubeke amaqabunga eklabishi, kunye nabo kunye neendwangu ezi-5-7 cm ezipakishwe, i-ramming, iklabishi eqoshiwe. Xa izitya zizaliswe ngokupheleleyo, iklabishi ifakwe phezulu kwilayidididi, uze udibanise le ntaba kunye namacembe ekhabishi, isambatho esinyeneyo kunye neplanga, apho isithwala sithelwa khona-ilitye elihlambulukileyo nelitye elinomlinganiselo wesishumi kwisisindo seklabishi. Ngaphantsi kwefuthe lobuncithakalo, iklabishi kufuneka ihambe ngokukhawuleza, ibe yi-brine. Ukuba akukho bhanya, imithwalo kufuneka ifakwe.
Ngomhla wesithathu-wesithathu iintsuku ezikhukhulayo zivela kwi-mass mass. Kukho ngaphezulu kunye nabo, ke i-foam iyalala. Oku kukho uphawu lokuba iklabishi ilungile. Ukususa igazi eziphefumle kakhulu kunye ne-aftertaste enobuhlungu, iklabishi kufuneka ihlaselwe ngamanqaku angaphantsi kwi-vetch okanye i-cola, kunye nakubakhonkco abancinci - kunye nenaliti yokukhangela iplanga okanye iplastiki. Ukuba kubunjwa umongo, kuyimfuneko ukuba uyisuse ngokucophelela, iingubo, ipenki yokhuni kunye nemithwalo enamafutha kwaye uphinde uhlume. Inyaniso ebaluleke kakhulu - i-pickle kufuneka ihlale ikhiphe iklabishi kwaye imele phezu kweklabishi. Ukuba kuyimfuneko, fakela isisombululo se-2% yesetyu evamile.
Ukuphucula ukunambitheka kunye nephunga ngexesha lokuvuthwa kwiklabishi, unokongeza okanye uqhekeza iinqwelo, ii-apula (ngokukhethekileyo uhlaza), i-cranberries, i-cranberries okanye i-cumin. I-10 kg yeklabishi ithatha i-300-500 g yeetikiti, ukuya ku-800 g ye-apula, i-150-200 g ye-cranberries kunye ne-cowberries, i-30-50 ye-cumin.
Iklabishi kufuneka igcinwe iiveki ezi-2 kwiqondo lokushisa kwamaqondo (18-20 degrees), ngoko kufuneka ibekwe kwindawo epholile (akukho ngaphaya kwe-8 degrees).
Ukuvuna iklabishi yelumni ebusika.
Ukufuma kunokwenziwa ngokukhawuleza ukuba iklabishi yangaphambi kokuhlanjululwa igalelwe emanzini abilayo, iphoswe emva kwesihlunu, ithululele amanzi abandayo, ize ibeke izitya eziphekiweyo. Le iklabishi enetyuwa enamanzi ikulungele iintsuku ezingama-5-6. Kunokwenzeka ukukhawulezisa iklabishi ngeklabishi ekamelweni elifudumeleyo (ama-25-30 degrees). Kulo bushushu, ukuvuthwa kwenzeka ngeveki. Nangona kunjalo, kufuneka kuphawulwe ukuba inkcazo yemveliso, kwaye kubaluleke kakhulu - ubude bokugcina bububi kakhulu.
Faka enye indlela yokukhanda iklabishi, evumela ukuba uyigcine ngokungabikho kwegumbi elipholileyo. Ukusuka emgqeni kufuneka uhluthe i-brine, uthele emigodini yeglasi - ingilazi ye-1 ilitha yesitya. Ukuzalisa ingcambu nge-sauerkraut ukuya phezulu, kufuneka ihlanganiswe ngesiqhekeza kwaye inamanzi ngamanzi abilayo amancinci: iikhomitha zemizuzu engama-15, i-litre-20min, i-litre ezintathu-30min. Emva koko amagosa agqityiweyo kwaye, ukuguqula izambatho phantsi, zipholile.
Ukuvuna kwiklabishi yasebusika, ehlanjwe ngamaapulo.
Iipilisi zihlanjwe kakuhle, ingundoqo isuswe, yinqumle ibe yinqumle (ukuya kwi-4-5 cm ububanzi), kunokwenzeka ukubeka ii-apula kwifomu lonke. Kuzo zonke i-10 kg zeklabishi entsha, exutywe ngetyuwa kunye ne-karoti, yongeza i-600-700 ye-apula.
Ukuvuna iklabishi iinto zonke.
Ngezinye iinkhathi ii-Cabbages zibethelwa iintloko. Mkhulu (ububanzi obungaphezulu kwe-18-osm) uthathe iindawo ezimbini okanye ezine. Xa ubeka iklabishi kwisitya, imigqa yeekhabhiji enye enye iklabishi eqoshiwe kwaye inqabile. Amasiza kufuneka afakwe kwizinga le-250-300g nganye ye-10kg yeklabishi.
Iklabishi (iklabishi) ingaba mnandi kwaye ingenqunywanga. Kule meko, iklabishi elungiselelwe iklabishi igxininiswe ngokugqithiseleyo emgqeni apho phantsi kwabekwa khona amaqabunga eklabishi. Phezulu kweentloko kwakhona ubeke ugcino lwamagqabhagabhaji, bese ubeka intsimbi kwisitya seplanga uze uthele i-brine (800-900g ityuwa nge-10 litres zamanzi) ukugubungela amaqabunga aphezulu eklabishi.
Abantu bathi ityantsi ngokukhethekileyo ukuba iklabishi evuliwe kwinyanga entsha.
Iklabishi evuthiweyo ebusika.
Ngefomatiweyo, unokulungiselela imifuno eyahlukileyo, kuquka, yebo, iklabishi. Okokuqala, qaphela i-marinade. I-kilogram yeklabishi udinga ukuthatha ingilazi yeviniga, iipunipoyi ezintathu zamanzi, i-1 ishukela, i-pepper encinane, amaqabunga amathathu. Umxube ubilisiwe kwaye ucolile. I-Marinade iya kuba yinto enhle kakhulu xa uyipheka kumdiliya okanye i-aple cider viniga. Ukunambitha kwiklabishi kunokwenzeka ukongeza iziqholo: pepper, sinamoni, iiflove, i-nutmeg, i-coriander, i-laurel. Iklabishi kufuneka ihlulwe ngokukhawuleza, iphoswe kancinci ngetyuwa, ifakelwe, idluliselwe kwisitya kwaye ithululelwe nge-marinade. Gubungela ibhanki ngephepha elincinci kwaye ulibeke endaweni ebanda. Iklabishi iya kuba ilungile ngeveki.
Ukulungiselela ubusika kwiklabishi "i-Provansal".
Iklabishi inqunywe kwiklabishi ngamaqhekeza amancinane, 3-4 cm ubude. Ungasebenzisa kwakhona iklabishi echitshiweyo okanye ekhethiweyo ngokudibanisa iididi ezihlukeneyo.
Umzekelo, ukwenzela ukonga, i-kg yeklabishi engama-3 kg yongezwa ngu-400 g ishukela, i-300 g yeoyile yemifuno, i-5 g ye-powder powder, i-250 g ye-cranberry, i-250 g ye-apula. Endaweni ye-marinade, unokwenza i-vinegar essence okanye i-citric acid.
Ixesha lokuxuba lixutywe kakuhle kunye neklabishi kwiitya zokugcoba, umxube ubeke kakhulu kwaye uthele nge-brine.
Iklabishi "Provencal" ayigcinwanga ixesha elide (ezingekho ngaphezu kweentsuku ezintathu).