Sauerkraut hloov tawm los mus ua nqaij tsuas yog tias daim ntawv qhia tau ua raws li nruj thaum lub sijhawm nws fermentation. Nws tsis txaus kom yooj yim tamp cov tws zaub rau hauv lub thawv / tub thiab nphoo lawv nrog ntsev, nws yog qhov yuav tsum tau soj ntsuam kom nruj me ntsis ntawm cov khoom xyaw thiab tom qab ntawd, thaum cov zaub qhwv yog fermented, hno cov zaub mov nrog tus pas ntoo nrog zaus ntawm 2-3 zaug hauv ib hnub.
Sauerkraut tuaj yeem noj ua zaub mov ywj pheej lossis siv hauv kev npaj rau kev ua noj ua qab ntau dua.
Sauerkraut hauv tsev, ua raws li txhua txoj cai, yog ntau tastier thiab muaj kev noj qab haus huv ntau dua li cov khw muag zaub qhwv, yog li cov niam tsev uas txaus siab rau cov khoom zoo ua qhov kev npaj no ntawm lawv tus kheej. Yog lawm, yog tias koj muaj kev paub dhau los tsim qhov kev xaiv no, ces nws yuav siv sijhawm me ntsis los ua haujlwm thiab qhov khoom kawg ua rau nws saj. Thaum tsis muaj kev paub hauv salting zaub qhwv, koj tuaj yeem lwj qhov khoom ua haujlwm, thiab nws yuav saj ntsim. Feem ntau qhov no tshwm sim thaum qee cov cai rau salting ib qho zaub tsis ua raws.
Vim li cas sauerkraut yog qhov iab: yuav kho li cas
- Qhov laj thawj feem ntau tshaj plaws uas tau los ntawm kev npaj ntawm cov kev iab yog tsis tau pom ntawm cov cai ntawm salting. Qhov tseeb yog tias thaum ib cov zaub tau fermented, cov roj loj loj tau tsim nyob rau hauv cov khoom lag luam, thiab raws li cov cai ntawm salting, nws yog ib qho tsim nyog los tho cov zaub qhwv peb zaug ib hnub mus rau hauv qab heev ntawm lub ntim uas nws yog fermented nyob rau hauv thiaj li yuav tiv thaiv stagnation ntawm cov roj cua no nyob rau hauv lub workpiece. Ua tsis tiav cov xwm txheej no yog qhov kev paub tseeb uas ua rau cov khoom twb muaj nyob hauv thawj hnub ntawm fermentation.
- Tsis tas li, cabbage tuaj yeem iab thaum siv ntsev nrog ntau yam ntxiv rau nws txoj kev kho. Nws yog tsim nyog kom nco ntsoov tias zaub qhwv yog fermented txawm yog tsis muaj ntsev, lossis nrog qhov sib ntxiv ntawm ib qho me me ntawm cov pob zeb zoo tib yam ntsev tsis muaj txuj lom thiab tsis huv.
- Qhov kub tswj hwm nyob rau hauv uas qhov npaj tau fermented kuj tuaj yeem cuam tshuam rau qhov qab ntawm cov zaub. Feem ntau, qhov ntsuas kub zoo tshaj plaws rau cov khoom noj khoom haus yog 20 degrees; ntawm tus nqi siab dua, kev siab ntxiv yog nquag, thiab qhov no yuav tsum tau chob ntawm cov haujlwm workpiece kom tshem tau roj. Tsis yog txhua tus muaj sijhawm los ua cov kev coj no 10 zaug ib hnub.
- Koj yuav tsum paub tias tsis muaj kua zaub kom nyeem tag muaj ib qho me ntsis. Thiab yog tias, thaum noj ib qho piv txwv, nws zoo li rau koj tias qhov chaw ua haujlwm yog qhov iab, tsis txhob txhawj, tsuas yog yav tom ntej, mus txog rau thaum kawg ntawm txoj kev fermentation ntawm cov khoom, hno nws nrog ib tus pas ntoo ntau dua - qhov tsis zoo siab yuav ploj mus kom sai li sai tau thaum lub sijhawm fermentation tas.
Vim li cas sauerkraut yog qhov iab thiab yuav ua li cas
Tam sim no nrog hais txog kom tau tshem ntawm sauerkraut los ntawm kev iab. Yog li, yog tias lub tais twb muaj cov dej qab zib tom qab, tom qab ntawd nws yuav tsis tuaj yeem muab nws pov tseg (tsis muaj ntxuav ntawm cov khoom thiab soaking yuav pab), koj tuaj yeem tsuas yog muffle qhov tsis zoo saj los ntawm ntxiv cov txuj lom thiab txuj lom rau cov zaub xam lav Cov. Feem ntau, nws zoo dua tsis noj cov zaub qhwv iab, nws muaj kev nyab xeeb dua los npaj cov khoom tshiab, tab sis raws li tag nrho cov cai.
