Mhlawumbi, akukho bantu abanjalo abangathandi amakhukhamba enamanzi, ngakumbi ebusika. Imifuno ye-Pickling, ngokufanelekileyo, inxalenye yenkcubeko yaseSlavic, kwaye ukhukhamba kule shishini inikwe indawo eyahlukileyo.
Ukususela kwiintlobo ezahlukeneyo zokupheka kwamakhukhamba, umsikazi ngamnye ukhetha umntu othanda kakhulu kuye nabathandekayo bakhe. Kwaye ixesha elivela kwinqanaba lesibini likaJulayi ukuya ekuqaleni kuka-Agasti lixesha elihle lokukhetha iikomkomusi ebusika. Makhe sijonge kwiindlela zokuthandwa kunye nezona zikhephekileyo zokupheka ukhukhamba ebusika.
Ukupheka okukhethiweyo ukhukhamba kwiimbiza
Isinyathelo sokuqala kule ngxaki enzima ihlela ukhukhamba. Ukukhethwa kwesikhethi ukhethe ukhukhamba obuninzi, ngaphandle kwento engenanto engenayo, avunyelwe ukuba angasebenzi. Iikhukhamba kufuneka zihlanjululwe-zonakaliswe, ziluhlaza kwaye ziluphuzi ukwenzela ukuba i-salting ayifanele. Amakhukhamba amancinci kufuneka atyulelwe ngaphandle kwekhulu.
Ukucoca ngamakhukhamba ngokucokisekileyo kufakwa kwiinkanki. Kuye kunye nabo, i-dill, iziqholo, i-garlic, i-pepper zifakwa kwiikhenki. Ezi zithako zinokunqunyulwa zibe ngamaqhezu amancinci kwangaphambili. Amaqabunga e-Currant, iparsley, basil, amaqabunga e-bay alamnandi. Baya kufakwa kwiibhanki. Inani elipheleleyo lemifuno kunye neenkomfa akufanele lidlule ngaphezu kwe-5% yesisindo samanani emakhukhamba.
Isinyathelo esilandelayo ekukhetheni ukhukhamba kukulungiselela i-brine. Ukucoca iikomkom ku-cans usebenzisa indlela eshushu. I-recipe ye-brine ye-classic: i-700 grams yetyuwa nge-10 ilitha amanzi. Ukucoca amakhukhamba amakhulu, ungasebenzisa i-800 grams yetyuwa. I-Brine kufuneka ibiliswe kwaye icolile. Emva koko, nge-brine ebandayo, galela iikhenyane phezulu, zimboze ngesiqhekeza uze ushiye iintsuku ezi-7 endaweni epholileyo. Ngeli xesha, ukuvulwa komzimba kuqala, kwaye umgangatho wamanzi kwiitena uqala ukuhla. Emva kokuba ukuvunywa kumile, iibhanki kufuneka zilungiswe.
Ezinye iindlela zokupheka ukhukhamba kwiimithi ziqulethe izithako ezongezelelweyo ze-brine - iviniga, i-vodka, isardard. Iikomkethi ze-Pickling kunye nesardadi okanye nge-vodka zibenza zibe ziqholo kwaye zibukhali.
Iikomkethi ze-Pickling emgqonyeni
Le ndlela yokucoca iikomkom ekhaya ayifumaneki kakhulu. Njengomthetho, ubuncinane iikhilogram ezili-100 zemifuno zityuwe kwiibhawudi. Kwakhona, udinga indawo efanelekileyo ukugcina imirhubhe, umzekelo, i-cellar. Kodwa kwiipunile ezenziwe ngekhaya, imirhudo emincinci iyakwenziwa ngoku, ingasetyenziswa ngokuthe ngqo kwi-stool okanye kwibhontoni. Ngokuqhelekileyo ukucokisa ukhukhamba kwimibhobho usebenzisa indlela ebanda. Ukutyunjwa kwamakhakhamsi okungafaniyo akufani nokukhethwa okutshisayo ukuze i-brine ayidingi ukuba ibiliswe.
Iikotyi zixakeke kakhulu kwimibhobho kunye ne-seasonings, uthele kwi-brine kwaye ugcine kwindawo epholileyo. Kwinkqubo yokunikwa i-salting, i-lactic acid iya kufakwa kwimibhobho, ekufuneka isuswe ngexesha, kungenjalo isikhunta siya kuvela. Ukulwa nokubunjwa, ngokuqhelekileyo sebenzisa iresiphi yokucoca amakomkom kunye nesardadi. Kwanele ukufefa ubuso bomhlaba kunye ne powder ukusuka kwimbewu yesinaphi, kwaye akuyi kubakho isikhunta.
Ukucoca okumanzi ngamakhukhamba
Ukucoca okumanzi kwamakhukhamba kukungabinalo ixesha lokulinda ixesha elide de ikhukhamba ixutywe. I-recipe ilula ngokulula kwaye inamandla kunoma yimuphi ummamkeli.
Amakhukhamba ahlambulukileyo (1 kilogram) ahlanganiswe kwisikhwama se-cellophane, ehlanganiswe ngedladi yomhlaba (1 bunch), igalikhi kunye netyuwa (1 isipuni). Emva koko, iphakheji kufuneka iboshwe, ifuthe kakuhle kwaye ithunyelwe kwifriji okungenani iiyure eziyi-12. Ukukhethwa okukhawulezayo kwamakhukhamba kwipakethe kunokusetyenziswa ngexesha lokufika kweendwendwe.
Ukukhetha ukhukhamba, ungasebenzisa iintlobo ezahlukeneyo zeebhula kunye ne-citric acid. Khangela iresiphi elula kakhulu yokukotela ukhukhamba kwaye ungesabi ukuzama. Emva koko, iikomkethi zetyuwa ziza kuba yintlanzi yakho oyithandayo yonke unyaka.