Pickled cabbage (sauerkraut) tau txais nws cov yam ntxwv qab los ntawm lactic acid uas tau tsim thaum lub ntuj qab zib hauv cov zaub qhwv tau fermented. Pickled cabbage yog ib qho yooj yim heev ua hauv tsev. Yog li, cia peb khaws qee cov zaub qhwv thiab sim nws! Saib Kauj Ruam 1 hauv qab no kom pib.
Cov khoom xyaw
- Ib qho zaub qhwv/zaub qhwv (tshiab tshaj plaws tau)
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Ntsev
Cov ntsiab lus iodine hauv cov ntsev ntsev yuav cuam tshuam nrog cov kab mob uas twb muaj lawm, yog li siv ntsev ntsev hauv hiav txwv lossis ntsev khaws cia (cov kaus poom ntsev) uas tsis ntxiv iodine lossis cov tshuaj tiv thaiv caking (tiv thaiv caking)
Kauj ruam
Kauj Ruam 1. Txiav cov zaub qhwv:
- Tshem tawm cov xim av los yog puas txheej txheej. Tsis txhob ntxuav cov zaub qhwv - cia cov kab mob zoo nyob. Nws yog cov kab mob no uas pab hauv cov txheej txheem fermentation uas hloov cov zaub qhwv rau hauv cov zaub.
- Luj lub cabbage. Koj tuaj yeem ua qhov no ntawm lub khw ua ntej coj nws mus tsev, vim muaj ntau lub khw muag khoom uas muab cov nplai.
- Txiav cov zaub qhwv rau hauv ib nrab kom txog thaum daim siab (sab hauv lub hauv paus) yog plaub lub hlis.
- Pov tseg cov zaub qhwv tuab.
- Txiav cov zaub qhwv rau hauv cov npib-tuab tuab ntawm daim ntawv txiav. Qee tus neeg nyiam cov tuab tuab, uas yog li 1 cm.
Kauj Ruam 2. Muab cov zaub qhwv tso rau hauv lub khob lossis tais tais
Kauj Ruam 3. Sprinkle ntsev tshaj cov zaub qhwv
Ntxiv txog 3 diav ntsev rau 2 kg ntawm zaub qhwv.
- Ntawd yog, koj xav tau 1.5 diav ntsev rau 1 kg ntawm zaub qhwv. Yog tias koj txhawj xeeb txog kev qab ntsev, pib nrog 1 diav thiab ntxiv me ntsis ntxiv kom txog thaum saj yog qhov yog.
- Cov ntsev nyob ntawm no muaj ntau txoj haujlwm, uas yog tshem tawm cov dej los ntawm cov zaub qhwv, ua kom cov pectin hauv cov zaub qhwv kom cov zaub nyoos zoo dua qub, thiab tshem tawm kev loj hlob ntawm cov kab mob uas tsis yog lactobacilli, yog li cov zaub qhwv tuaj yeem khaws cia ntev dua.
Kauj Ruam 4. Nyem thiab nyem cov zaub qhwv los ntawm txhais tes
Cov txheej txheem no muaj txiaj ntsig zoo rau rhuav phab ntsa ntawm tes thiab tshem tawm cov dej. Ua qhov no kom txog thaum lub cabbage ntub heev.
Kauj Ruam 5. Nias lub cabbage (yeem)
Siv ib lub phaj los yog ib yam hnyav thiab nias cov zaub rau ob peb teev kom tshem cov dej tawm. Nrhiav ib lub phaj uas yog qhov loj me. Qhov luaj li cas ntawm lub phaj yuav tsum yuav luag zoo ib yam li lub tais loj kom tsawg cua tuaj yeem nkag los ntawm qhov sib txawv. Npog cov zaub qhwv nrog yas ua ntej tso lub phaj rau nws.
- Yog tias koj tsis muaj lub phaj uas haum rau lub qhov ncauj ntawm lub tais, tsuas yog siv lub tais pov tseg, loj txaus ua cov khoom cork (styrofoam) phaj. Txiav nws rau qhov loj me.
- Hloov chaw ntawm kev siv daim hlau thiab qhov hnyav, koj tuaj yeem siv lub hnab yas ziploc ntim nrog dej los nias lub pob zaub.
Kauj Ruam 6. Nyem cov zaub qhwv thiab saib seb nws muaj dej ntau npaum li cas
Yog tias koj tsis tuaj yeem ntim cov zaub qhwv hauv qab kab dej, ntxiv qee cov brine: Dilute 1 tablespoon (14.8 ml) ntawm cov ntsev uas tsis yog iodized hauv ib khob dej thiab ntxiv rau cov zaub qhwv.
Kauj Ruam 7. Npog tag nrho lub tais nrog ntaub ntaub los tiv thaiv plua plav thiab lwm yam khoom kom nkag mus rau hauv
Xwb, muab cov zaub qhwv thiab kua txiv tso rau hauv ib lub hub. Nco ntsoov tias tag nrho cov zaub qhwv tau tag nrho hauv dej.
Kauj Ruam 8. Cia nws ferment
Muab tso rau hauv qhov chaw txias thiab tos txog 4 txog 6 lub lis piam. Qhov kub ib puag ncig ntawm 15 txog 21 ° C yuav ua kom sai dua cov txheej txheem fermentation, tab sis qhov txias txias yuav ua rau muaj kev saj zoo dua. Saj cov sauerkraut ib zaug ib lub lim tiam kom txog thaum tus saj yog qhov koj nyiam. Yog tias cov zaub qhwv tau muab tso rau hauv lub thawv, khaws qhov muag rau nws thiab qhib lub hau ib ntus kom tso cua tawm. Tsis txhob txhawj xeeb yog tias qee hom pwm loj tuaj nyob ib puag ncig lub thawv. Cov fungus yuav tsis txhim kho ntxiv. Tsuas yog muab pov tseg thaum koj pom nws.
Kauj Ruam 9. Noj thiab txaus siab
Yog tias koj tsis noj tag nrho ib zaug, muab tso rau hauv lub tub yees kom tsis txhob muaj txheej txheem fermentation.
Lub tswv yim
- Freshness ntawm cabbage yog ib qho tseem ceeb. Cov zaub tshiab yuav tsim kua ntau dua thaum ntsev. Yog tias cov zaub qhwv tau qhuav, koj yuav tsum tau ntxiv cov brine.
- Cov zaub qhwv nyoos nyoos yog nplua nuj nyob hauv vitamin C thiab yog qhov tseem ceeb ntawm cov vitamin C thaum lub caij ntuj no nyob hauv Europe nruab nrab.
- Koj tuaj yeem sib xyaw nws nrog ntau yam zaub yog tias koj xav tau. Qee tus neeg nyiam ntxiv txiv apples lossis carrots.
- Organic zaub qhwv yog qhov zoo tshaj plaws, vim tias cov tshuaj lom neeg hauv cov zaub qhwv tuaj yeem cuam tshuam kev loj hlob ntawm cov kab mob ntuj tsim uas ua rau muaj kev fermentation.
- Txhawm rau txaus siab rau Hungarian lossis Bácskai (Vojvodina) cov zaub qhwv, ntxiv cov noob cumin, tag nrho cov kua txob dub, thiab nplooj nplooj.
Ceeb toom
- Yog tias pwm loj tuaj rau ntawm cov zaub, tsis txhob txhawj. Cia li muab pov tseg. Koj tuaj yeem daus nws lossis cia li muab pov tseg.
- Yog tias cov fungus zoo li tau kis mus rau sab hauv ntawm cov zaub qhwv, koj yuav xav tau tshem nws thiab ua cov zaub tshiab. Qhov no txhais tau hais tias sauerkraut tau nthuav tawm huab cua ntau dhau thaum lub sijhawm txheej txheem fermentation, thiab cov kab mob tsis tsim nyog tswj tau nkag mus rau hauv lub nkoj fermenting.
