Kua txiv lws suav

Nyuaj siab (soaked) txiv lws suav yog ib tug nrov tsoos raznosol. Ib qho khoom txom ncauj zoo, tshwj xeeb yog thaum caij ntuj no.

Quail yuav tsum txawv ntawm marinating thiab pickling. Qhov no yog txheej txheem, pib nrog fermentation nrog nws tom qab kev qeeb nrog kev pab ntawm ntsev thiab acidic tebchaw tsim los ntawm sugars raws li ib tug ntawm kev txiav txim ntawm lactic acid cov kab mob. Quatting muab cov khoom coj txawv txav.

Rau souring thiab canning rau lwm txoj kev, feem ntau haum yog xim liab, tsis watery, muaj zog, ntom ripe txiv lws suav ntawm oval daim ntawv.

Qaub txiv lws suav rau hauv cov kaus poom - daim ntawv qhia

Cov khoom xyaw:

• txiv lws suav - 1-1,6 kg;
• qej - 5-8 dig hniav;
• Bay nplooj - 3-5 pcs .;
• cloves - 3-5 inflorescences;
• sib tov ntawm cov noob ntawm cumin, anise, fennel thiab coriander - 1 tbsp. diav;
• dub thiab qab zib kua txob-peas - 8-12 pieces;
• kua txob liab ntsim - 1 daim;
• horseradish nplooj - 2 pcs.;
• dub currant - 3-5 nplooj;
• nplooj ntawm Oak - 2-3 pcs.;
• dill - 1 nroj tsis muaj lub hauv paus ua ke nrog ib lub qia, umbrellas thiab noob;
• Cherry tua nrog nplooj - 2-3 Pcs .;
• ntsev tsis iodized - 50-60 g.

Npaj

Muab xam cov khoom xyaw rau ib qho peb-laujraub thawv.

Hauv cov kaus poom ntxuav peb pw cov tshuaj ntsuab (yuav txiav tau mus rau hauv loj), tag nrho cov txuj lom, tev nti qoob loo ntawm qej thiab kub kua txob liab. Txiv lws suav yog txheeb, peb tshem tawm cov stems, ua tib zoo ntxuav nrog txias khiav dej thiab muab tso rau hauv poom tshaj li lub substrate. Tsis txhob thawb tshwj xeeb tshaj.

Tom ntej - peb npaj lub brine: nyob rau hauv 250 ml ntawm boiling dej, kom dissolve 50-60 g ntawm loj pob zeb ntsev. Kub, tab sis tsis boiling daws sau tus txheem ntawm lub peev xwm. Yog tias tsis muaj dej txaus rau saum, ntxiv dej txias rau hauv lub hwj. Peb kaw lub hwj nrog lub cap cap thiab co nws.

Rau 3 hnub peb tawm hauv lub jars nrog txiv lws suav ntawm chav tsev kub. Thaum lub sij hawm lub sij hawm qhov pickle yuav pib ua loj leeb, tam sim no nws yog ib qhov tsim nyog qhov chaw ntawm cov kaus poom zaub mov hauv qhov chaw txias txias, chav cia khoom lossis hauv lub tub yees (yog tias nws twb txias nraum zoov, koj tuaj yeem tsim nyob rau hauv lub sam thiaj) thiab tsis txhob kov nws li 2 asthiv. Ntawm chav kawm, yog hais tias fermented nyob rau hauv loj ntim, txhua yam yog ua tiav tam sim ntawd nyob rau hauv lub cellar.

Ntsuab qos cov txiv lws suav txiv qoob loo tseem siv tau, nrog tib yam li cov khoom xyaw.

Tsis zoo raug thiab kua txiv lws suav nrog zaub qhwv, rau qhov no nyob rau hauv pre-fermented cabbage (piv txwv li, nyob rau hauv ib tug tub, enameled lauj kaub los yog yas fwj), uas twb cia lub kua txiv thiab yog yuav luag npaj, nteg lub txiv lws suav. Lawv yuav npaj 2 lub lis piam.

Rau lub tuaj lub caij, nws kuj yuav tsim nyog los npaj npaj sauerkraut thiab marinated nceb . Bon appetit!