Sauerkraut, siav nrog koj tus kheej txhais tes raws li daim ntawv qhia pov thawj, ib txwm hloov tawm los ua cov qab tshaj plaws. Qhov tsis zoo ntawm lub tais yog koj tsis tuaj yeem noj rau nws nyob rau hnub ntawm kev npaj, vim tias nws tau npaj tiav tsuas yog tom qab ob peb hnub.
Txhawm rau kom cov zaub qhwv rau ferment / saline, nws tsis qaub, thiab nws tuaj yeem raug tshem tawm mus rau qhov chaw txias rau cia, nws yog ib qho tseem ceeb kom ua tiav cov txheej txheem fermentation. Raws li rau lub sijhawm thaum cov zaub muaj peev xwm noj tau, qhov ntsuas no nyob ntawm peb feem:
- zaub qhwv hom;
- tus nqi ntawm cov ntsev;
- kub thiab ua haujlwm.
Tam sim no me ntsis kev nthuav dav ntxiv txog txhua yam. Yog li, cov zaub siav tom qab yog qhov zoo tshaj plaws rau pickling, qhov kev xaiv zoo tshaj plaws yog cov zaub qhwv dawb ntawm cov kab uas muaj puag ncig. Qhov tseeb yog tias cov noob no muaj kua ntau tshaj plaws; thaum fermented, lawv tso kua txiv ntau.
Ntsev yog qhov tseem ceeb hauv kev ua ntsev, vim tias qhov saj ntawm cov khoom tiav thiab lub sijhawm ua nws cia nyob ntawm nws cov nyiaj. Nws ntseeg tau hais tias cov ntsev zoo tshaj plaws rau kev xaiv pickling yog 2% ntawm qhov hnyav ntawm zaub qhwv, uas yog, rau ib phaus ntawm cov zaub tws, nws yog qhov zoo tshaj rau noj 20 grams ntsev (txog ib tablespoon).
Raws li rau qhov kub thiab txias tsoom fwv, fermentation proceeds zoo tshaj plaws nyob rau hauv chav tsev ntawm 20-22 degrees. Raug rau ntawm qhov kub siab lossis qis dua tuaj yeem cuam tshuam cov khoom lag luam, thiab hauv qee kis txawm tias muaj zaub mov noj. Feem ntau, yog tias tag nrho peb ntawm cov xwm txheej saum toj no tau ntsib, tom qab ntawd 5-6 hnub cov zaub pob tau npaj rau siv, nws tuaj yeem khaws cia rau qhov txias. Nws yog qhov yooj yim heev los kuaj xyuas qhov npaj txhij ntawm cov khoom - koj yuav tsum tau muab qee cov zaub qhwv hauv ib lub tais thiab saj nws, yog tias nws muaj qab ntsev-qaub saj, thaum ua kom nkig, ces nws yuav tsum tau sab laug rau peb teev ntawm chav sov yam tsis muaj brine Cov. Tag nrho cov fermented cabbage yuav nyob crispy.
