Sauerkraut tuaj yeem muaj kev nyab xeeb hu ua cult tais ntawm chav ua noj Lavxias. Thawj cov ntawv qhia txij thaum 11 xyoo pua. Tam sim no, sauerkraut tsis tau poob nws qhov kev cuam tshuam rau kev noj haus ntawm Lavxias teb sab.
Tsis muaj dab tsi nyuaj nyob rau hauv pickling cabbage. Tws, nphoo nrog ntsev, tamped rau hauv lub thawv thiab tos 3 - 5 hnub. Txawm li cas los xij, qhov kev lag luam no nws muaj nws cov subtleties uas nws pom zoo kom paub thiab soj ntsuam. Txwv tsis pub, cov zaub qhwv muaj qhov pheej hmoo ua cov mos thiab mos, thiab tsis yog pleasantly crispy.
1. Ntau yam
Xaiv cov zaub qhwv rau pickling yog ib nrab ntawm kev sib ntaus sib tua. Muab qhov nyiam rau lub caij ntuj no ntau yam, lub taub hau ntawm uas feem ntau yog dawb thiab ntom heev. Thaum koj nyem rau ntawm lawv, koj tuaj yeem hnov cov suab nrov uas nkig. Nws yuav zoo tshaj yog tias lub taub hau ntawm zaub pob yog me ntsis daig hauv te.
Ib qho greenish tint yog qhov pom tseeb ntawm lub caij ntuj sov ntau yam. Lawv yog cov heev xoob thiab kev sib tw, zoo tagnrho rau kev ua zaub xam lav, tab sis tsis yog rau xaiv. Crisp sauerkraut yeej tsis tau los ntawm ntau yam hauv lub caij ntuj sov.
2. Dousing
Ua ntej fermentation, lub taub hau ntawm zaub qhwv tuaj yeem yog doused nrog txias, nyiam dua caij nplooj ntoos hlav dej. Qhov no yuav ua rau kom koj muaj feem tau txais zaub qhwv crispy.
3. Ntsev
Saib rau cov ntawv sau "Ntaus # 1". Qhov no thiaj li hu ntsev qab ntsev tas. Yog tias nws kuj muaj xim greyish - zoo kiag li. Cov ntsev zoo tsis tsim nyog rau pickling zaub qhwv. Thiab nrog iodized nws yuav dhau los ua muag muag, nrog ib qho kev tsis txaus siab tom qab.
4. Slicing
Zaub pob yog cov ntau dua yuav los ua nkig yog tias tsis tws nyias. Kev xaiv qhov dav zoo yog 3 txog 5 hli.
5. Tuav, tab sis tsis txhob zuaj
Tom qab shredding, nyem qhov zaub qhwv me ntsis kom tso cov kua txiv. Nws yog ib qho tseem ceeb kom tsis txhob coj tus txheej txheem no mus rau fanaticism. Crushed cabbage tsis crunch zoo.
6. Ntsuas Kub
Nyob rau hauv sauerkraut, lub luag haujlwm tseem ceeb tau muab rau cov kab mob lactic acid. Lawv kev ua haujlwm yog ua tau ntawm qhov ntsuas kub ntawm 20 - 25 ° C. Yog tias nws siab dua, cov zaub qhwv yuav ua rau muag muag thiab tau txais tus ntxhiab tsw. Thaum tsis kub, cov txheej txheem fermentation yuav tsis ua haujlwm txhua.
7. Peev Xwm
Siv tej hub, iav lossis ntoo ntim rau sauerkraut. Nws tsis raug nquahu kom siv cov yas thiab hlau. Lub thawv ntim ntim yuav ua tau, tab sis nws yuav tsum tsis pub ua daim tawv nyias. Qhov kev sib cuag ntawm cov zaub pob nrog hlau thaum lub sij hawm fermentation yuav pom nws qaub thiab saj. Kev nkhaus los ntawm nws yuav nyuaj rau qhov ua tiav.
8. Cov Dej
Nws yog ib qho tseem ceeb uas yuav tau siv dej txias thaum siv brine. Caij nplooj ntoos hlav yog ntshaw, tab sis lim kuj tseem haum. Nws tsis raug nquahu kom siv cov kais dej li nws yog chlorinated. Tso kom sov thiab kub brine rau ntawm zaub qhwv yuav pab txo kom txoj kev txias nyob rau yav tom ntej.
9. Carrots
Ntxiv cov carrots rau cov zaub qhwv. Nws yuav txhim kho nws cov tsos thiab pab txhawb tsis tau tsuas yog mus rau qib siab ntawm kev ua neeg lub siab, tab sis kuj yuav nyiam saj. Nws yog qhov zoo dua los txiav cov hauv paus zaub rau hauv nyias ib daim hlab lossis tsuav nws ntawm grater rau Korean carrots.
