Rau cov neeg uas xav ua haujlwm tsis yog sauerkraut, tab sis tshwj xeeb ruby-kob zaub pob nrog cov tshaj tawm saj thiab aroma, koj yuav tsum ua tibzoo saib daim ntawv qhia rau ua sauerkraut hauv Gurian style. Cov zaub mov no yog los ntawm Georgia, yog li cov zaub qhwv muaj ntau yam qab li cov zaub mov hauv cov zaub mov hauv Georgia xws li cilantro, kua txob kub, noob coriander. Lub ci xim ntawm cabbage yog muab los ntawm beets. Hauv Gurian cabbage, beets raug txiav rau hauv cov hlais zoo nkauj thiab fawm kib nrog cov thooj zaub qhwv.
Nws yog qhov tsim nyog
- Khoom:
- • Cov zaub qhwv dawb 2-3 pcs. 800-1000 grams txhua
- • Raw beets 3-4 pieces
- • nplooj ntoos zaub kav - 150-200 grams
- • Qij - 1 lub taub hau
- • Cov kua txob kub - 2-3 pods
- • Bay nplooj ntoos - 2-3 daim
- • Cov peppercorns dub (tuaj yeem hloov nrog allspice lossis paj yeeb)
- • Cov zaub ntsuab ntawm cilantro thiab dill yeem
- Rau brine:
- • Dej - 2-3 l
- • Cov lus ntsev, tsis yog iodized ntawm tus nqi ntawm 1 liter dej 1 tablespoon tsis muaj swb ntsev.
Cov Lus Qhia
Kauj ruam 1
Ua ntej koj yuav tsum ua tus xaiv pickle. Ua li no, rhaub dej rau hauv saucepan nrog ntsev thiab txias kom txog thaum sov me ntsis. Cov dej txias yuav tsum saj zoo li dej hiav txwv nyob rau hauv cov lus ntawm salinity.
Kauj ruam 2
Npaj koj cov zaub. Tev nplooj saum ntawm zaub qhwv thiab txiav rau hauv nruab nrab cov nplais. Rau qhov siv taw tes, lub taub hau me me lossis nruab nrab ntawm cov zaub qhwv tau txiav ib nrab, cov ntu ua rau lwm 2-3 daim. Daim ntawm qhov loj me no yuav yooj yim ferment hauv 3-4 hnub. Yog tias koj txiav rau hauv cov ntawv loj, piv txwv li, peb lub hlis, tom qab ntawd lub sijhawm rau kev kho kom haum yog nce rau 4-5 hnub.
Tev lub beets thiab txiav lawv hauv ib nrab. Maj mam txiav cov txiaj ntsig halves rau hauv cov nplais, cov hlais nyias. Npaj lub qej thiab kub kua txob. Faib cov qij twm ua 2 ntu, txiav cov kua txob kub hauv ib nrab yam uas tsis tshem cov noob. Lub celery raug ntxuav kom huv thiab qhov chaw tawv tau muab tshem tawm.
Kauj ruam 3
Cov hlais ntawm beets tau kis mus rau hauv qab hauv ib cov kua ntses, zaub qhwv muaj rau saum, thiab yog li txhua tus zaub yog qhaub cij nyob rau sab saum toj ntawm lub thawv. Tws qej, kua txob kub yog hliv rau hauv txheej pob kws, txheej txheem zaub ntsuab los yog zaub ntsuab yog kis rau saum. Sab saum toj txheej yog cov pawg kab yub. Lub txias brine yog nchuav rau hauv ib lub taub ntim, nws yog ib qho tseem ceeb uas nws npog cov zaub sib tov sib xyaw.
Kauj ruam 4
Zaub pob yuav tsum tau infused nyob rau hauv qhov chaw txias rau txog 3-5 hnub. Yog tias tsis muaj ib qho chaw zoo li no, koj tuaj yeem tawm hauv lub taub zaub ntsuab mus rau ferment ntawm chav tsev kub. Hauv qhov no, nws yuav npaj tau hauv 3-4 hnub. Nyob rau lub sijhawm no, saj ntawm txhua cov zaub yuav sib txuas, lub pungency ntawm qej thiab kua txob liab yuav dhau los ua brine, beets yuav xim zaub qhwv dawb thiab koj yuav tau txais ib qho txawv tshaj plaws ntsim Gurian txom ncauj. Bon Appetit!
