Iklabishi, enezinyosi ze-beet, ivame ukubizwa ngokuthi iklabishi yaseKorea , nakuba ihlangene neze neCorea, kodwa okwenza ukuthi lesi sidlo singakufaneleki ukunakwa. Umbala okhanyekayo okhanyekayo, kanye nokukhanya okukhanyayo ne-aroma kagalikhi kanye nokuthungwa okumnandi kweklabishi kushiya ngokwabo, kwenze lokhu isidlo sibe ukudla okubandayo okubandayo. Ngezansi sixoxa ngezinto zokupheka ukulungiselela okusheshayo iklabishi nama-beet kanye ne-garlic.
I-Sauerkraut ne-beet ne-garlic
I-sauerkraut yama-classic ekulungele ukubiza isidlo namanje ayikwazi, isikhathi esincane kakhulu sidlulayo, kodwa siyancwatshwa - sicela. Le dish akuyona nje emangalisa futhi emnandi, kodwa futhi ngokumangalisayo kulula ukulungiselela.
Izithako:
- Iklabishi - 580 g;
- i-garlic - ikhanda eli-1 (elikhulu);
- izaqathe - 90 g;
- ama-beet - 90 g;
- ushukela - 135 g;
- uviniga - 145 ml;
- i-laurel leaf - izingcezu ezingu-3;
- uphizi we-pepper - ama-3-5 ama-pcs.
Ukulungiselela
Qala ngokulungiselela ama-marinade, ngoba kuzodingeka ukwazi ukupholisa phansi. Kule litre lamanzi, uthele ushukela, engeza amathisipuni ambalwa osawoti, uthele uviniga, ufake i-laurel ne-bell pepper. Beka ingxube ekushiseni okukhulu bese ulinda ukuba ubilise. Bilisa le marinade ebilisiwe bese uvumele ukupholisa.
Ngaphandle kokuchitha isikhathi, thatha imifino. Njengoba izaqathe kanye ne-beet ne-garlic zidlala indima ye-flavour additives kanye nama-dyes kule recipe - zingadliwa zibe yi-brusochki enkulu. I-iklabishi efanayo iyahlukaniswa ngezikwele. Imifino ixutshwe esitsheni esikhulu noma ihlukaniswe ngamathini. Esikhathini ngasinye izimbiza zibeke ugarlic oqoshiwe. Manje kusele ukuthululela imifino nge-marinade bese ushiya emakhazeni. Ngemuva kwezinsuku ezimbalwa, iklabishi esheshayo ne-beet kanye ne-garlic izobe isilungele.
Iresiphi yeklabishi eqoshiwe kanye ne-beet ne-garlic
Ungathandi uviniga? Bese ulungiselela iklabishi nama-beet no-garlic ngaphandle koviniga. Ukuze uqinisekise ukuthi umlutha awuveli ophuze kakhulu ekugcineni, uthele emanzini amancane alamula.
Ngale ndlela, futhi amahora ambalwa azodlulela, ngoba iklabishi idinga ukuthululwa nge-brine eshisayo, futhi ingabambeli emakhazeni.
Izithako:
- ama-beet - 110 g;
- izaqathe - 110 g;
- Iklabishi - 1,8 kg;
- i-garlic - amazinyo ayisithupha;
- amanzi 230 ml;
- ushukela - 55 g;
- amafutha yemifino - 115 ml;
- ijusi kalamula - 65 ml.
Ukulungiselela
Ngaphambi kokwenza iklabishi nama-beet no-garlic, lungiselela yonke imifino kusuka iresiphi. Large chop iklabishi, futhi izaqathe ne beet shred ezincane. Hlukanisa amazinyo ka-garlic zibe ngamafutha futhi uhlanganise imifino ndawonye. Hlanganisa amanzi abilayo nge-citric acid, ibhotela nosawoti. Dissolve amakristalu ushukela in ingxube, bese uthele imifino nge brine esishisayo. Ngemuva kwamahora 3-4, shiya konke esiqandisini sokupholisa ngaphambi kokukhonza.