Cov zaub ntsev, cov khoom noj uas tsis suav nrog, cov zaub uas suav tsis suav yog qhov tseem ceeb ntawm kev lom zem thaum caij ntuj no. Cov txiv lws suav qaub tuaj yeem ua khoom noj txom ncauj lossis ntxiv rau ib sab zaub mov lossis nqaij zaub mov. Muaj ob peb txoj hauv kev los npaj cov tais diav no.
Daim ntawv qhia classic
Los npaj cov txiv lws suav raws li daim ntawv qhia no, koj yuav tsum:
- txiv lws suav - 5 kg;
- qej - 5 cloves;
- ntsev - 5 diav;
- qhuav mustard - 3 tablespoons;
- kua txob kub - 1 pc.;
- horseradish paus - mus saj;
- dill zaub ntsuab - mus saj;
- Cherry thiab dub currant nplooj - mus saj;
- horseradish nplooj - mus saj.
Qhov thiaj li hu ua "khaub rhuab" rau pickling (ib pawg ntawm cov zaub ntsuab) tuaj yeem ua rau koj qhov kev nyiam.
Ua ntej koj yuav tsum khaws me me, muaj zog txiv lws suav tsis muaj kab nrib pleb, dimples, thiab lwm yam. Zoo tshaj yog tias lawv sib txig sib luag. Yaug thiab qhuav tag nrho cov txiv lws suav kom huv.
Tev lub qej thiab txiav rau hauv cov nplais. Yaug cov zaub ntsuab thiab muab lwv txiav. Txiav cov kua txob kub rau hauv daim me me. Rau kev fermentation, koj tuaj yeem siv lub phiab loj lossis thoob. Cov zaub ntsuab, kua txob, qej thiab horseradish hauv paus tau muab tso rau hauv qab ntawm cov zaub mov, cov txiv lws suav yog zoo huv si tso rau saum.
Dissolve ntsev nyob rau hauv ib tug loj npaum li cas ntawm cov dej thiab ncuav lub brine tshaj txiv lws suav, ntxiv mustard hmoov. Koj tuaj yeem muab ib lub tais tso rau saum toj li lub teeb ntog, npog txhua yam nrog lub phuam thiab tso nws rau ib lub lim tiam kom maj mam ferment lub brine. Tom qab ntawd cov txiv lws suav yuav tsum tau muab tso rau hauv tub yees rau 2-3 lub lis piam rau kev kho kom haum. Koj tau txais ntsim txiv lws suav nrog me ntsis mustard aroma.
Pickled txiv lws suav nrog txhaws
Koj tuaj yeem noj cov txiv lws suav zoo nkauj heev, lub txiv qaub ntsuab tshwj xeeb. Ua li no, koj yuav tsum:
- txiv lws suav - 5 kg;
- zaub qhwv - 1 lub taub hau ntawm zaub qhwv;
- carrots - 2-3 pcs.;
- parsley mus saj;
- qej - 5 cloves;
- Bay nplooj ntoos - mus saj;
- kua txob - mus saj;
- "umbrellas" ntawm dill - mus saj;
- dej - 1.5 l;
- ntsev - 100 ml;
- qab zib - 150 ml.
Thov nco ntsoov: qhov ntau npaum li cas ntawm cov piam thaj lossis ntsev yog qhia hauv ml, koj yuav tsum ua tib zoo ntsuas cov khoom xyaw nrog lub khob ntsuas tshwj xeeb.
Ua ntej tshaj, cov txiv lws suav yuav tsum tau muab ntxuav kom huv thiab ua kom qhuav. Txiav nrog rab riam ntse kom tsis kawg mus kom tau "cap". Tom qab ntawd yaug lub cabbage thiab carrots, chop finely. Yaug lub parsley thiab chop finely, ntxiv tev peeled thiab tws qej. Sib tov txhua yam kom huv si. Qhov sib xyaw ua ke yuav tsum muab sib xyaw nrog cov txiv lws suav, nias ntawm lub sam thiaj kom cov kua txiv thiab cov txiv lws suav muaj cov noob ntws rau hauv lub thawv yav tom ntej rau txoj kev fermentation
Nyob hauv qab ntawm lub thawv yuav tsum tau pw Bay nplooj ntoos, kua txob thiab dill umbrellas. Muab cov txiv lws suav tso rau saum toj thiab hliv txhua yam nrog brine npaj ntawm tus nqi ntawm 100 ml ntawm ntsev thiab 150 ml suab thaj ib 1.5 liv dej txias. Los ntawm saum toj no, cov txiv lws suav yuav tsum tau nias kom tsawg nrog qhov nyhav me me.
Tom qab ib hnub lossis ob hnub, koj yuav tsum muab cov txiv lws suav tso rau hauv lub tub yees, thiab tom qab tsib hnub koj tuaj yeem pab lawv rau lub rooj. Lub sijhawm ntev dua cov txiv lws suav uas muab zas kom ntau, lawv yim pungent thiab ntsim koj yuav tau.
