Fermentation

An dauki fermentation daya daga cikin mafi ƙaunataccen kuma shahararrun hanyoyin dafa abinci. Yin amfani da kayan lambu na yau da kullun ya sa wannan mutane musamman ƙarfi da juriya.

Pickling wani nau'in adana kayan lambu ne, berries da 'ya'yan itatuwa, wanda, a ƙarƙashin tasirin abubuwan physicochemical, an kafa lactic acid, wanda shine mai kiyayewa na halitta.

Apples da kankana, cucumbers da tumatir, albasa da tafarnuwa suna ƙarƙashin tsintsin, amma babban rawar da ke cikin wannan nau'in adana shine, babu shakka, ga kabeji. Yawanci ana yin fermented kabeji a lokacin sanyi da farkon bazara, da kuma ƙarshen kaka don ƙarfafa jiki da kuma hana kowane nau'in cututtukan yanayi.

Wannan yana da ban sha'awa:

A lokacin Babban Patriotic War, sauerkraut a kan tebur shine babban abinci a yawancin iyalai na Rasha. Wataƙila, wannan shi ne abin da ya taimaki mutanen Rasha su kiyaye kariyar jiki kuma su tsira a cikin irin wannan mawuyacin lokaci. Mun ci kabeji don karin kumallo, abincin rana da kuma abincin dare. Kuma ko da yake wannan tasa ya kasance ga kowa da kowa ya riga ya gundura, babban adadin bitamin C, wanda ke cikin sauerkraut, ya kare kwayoyin halittar mutanen Rasha, ya raunana ta hanyar yaki da wahala!

Janar bayani game da hanya

Don kayan lambu masu farawa, ana amfani da bayani, wanda ya ƙunshi 7-8 grams na sodium chloride narkar da a cikin 1 lita na ruwa. Don fermentation, ana amfani da ganga koyaushe kafin. A yau, mutane sun fi yin amfani da tukwane na enamel, kuma wani lokacin kwalba uku-lita. Kuna iya amfani da wasu tukwane, amma masana sun ba da shawarar rufe su da yadudduka na polyethylene don guje wa haɗuwa da kayan lambu masu tsini da ƙarfe.

Bayan zaɓin jita-jita, zaku iya ci gaba zuwa shirye-shiryen farko na kayan lambu.

Dole ne kayan lambu su haɗu da halaye masu zuwa:

• A sha lafiya.
• Yi turgor mai kyau.
• Ba ku da wata lalacewa mai ɓarna.
• Ku kasance cikakke amma ba ku yi girma ba.

An tsabtace kayan lambu daga ɓangarorin tsire-tsire masu tsire-tsire (fi, ganye, kumbura da ɓangarorin da suka lalace, waɗanda na iya ƙunsar ƙananan ƙwayoyin cuta.

Idan girman kayan lambu ya zama ba zai baku damar kuɗar da shi gaba ɗaya ba, yankakke ne (alal misali, kabeji).

Bayan an shirya kayan lambu da kuma wanke, ana sanya su a cikin kwanon rufi don samun ɗan sarari a tsakanin su. Wannan wajibi ne don brine ya iya jiƙa duk kayan lambu da kyau. Lokacin da aka dage farawa 'ya'yan itatuwa, za ku iya fara zuba brine. Duk da cewa maida hankali shine 7-8%, a cikin kayan lambu zai kasance a cikin adadin 3,5 - 4,5%. An shirya brine ta hanyar narkar da adadin gishiri da ake bukata a cikin ruwan dumi. Wajibi ne cewa brine gaba daya ya rufe kayan lambu da aka dafa.

Kayan lambu da aka cika da brine an sanya su ƙarƙashin zalunci (gilashin lita uku, kwalba cike da ruwa). Yayin aikin ferment din, wasu sinadarin brine na iya malala. Don hana wannan, yana da kyau a cire kullun gas ta hanyar huda kaurin kayan lambu da wuka ko dogon cokali mai yatsu.

Aikin ferment kansa yana ɗaukar, a matsakaita, daga 3 zuwa 7 kwanakin. A wannan yanayin, yawan zafin jiki a cikin ɗakin ya zama a tsakanin 18 -24 ° C. Idan ya yi ƙasa, lokacin ɗoki zai ƙaru, kuma a zafin jiki na kusan 0 ° C, yana tsayawa gaba ɗaya. A yanayin zafi sama da + 24 ° C, ci gaban microflora mai cuta zai iya farawa.

Ana duba kayan lambu kowace rana don badawa.

• Akwai ra'ayi a tsakanin mutane cewa ya fi kyau a dafa kabeji a ranar Laraba (a ranar "mata"), to zai zama ya zama mai daɗi da ɗanɗano.

Hanya na biyu na ɗauka tana dacewa da yankakken kayan lambu. Irin waɗannan kayan lambu ana nika su sosai da gishiri, ana sa su cikin kwalba lita uku, ko kuma a sa su cikin kwanon enamel. Kuma an sanya zalunci a saman (misali, tulu mai lita uku a babban faranti). A matsakaici, bayan kwana 3 - 4 na narkarda, ana iya sanya kayan lambu a wuri mai sanyi. An shirya samfurin fermented!