Amaqabunga amachiza, amaqabunga ahlambalaza afanele ukuphathwa njengesithako esiyingqayizivele ehluke ngokuphelele ezingxenyeni eziluhlaza okwesibhakabhaka. "Swiss" chard (ayisho ukuthi eSwitzerland, endleleni) iqukethe usawoti okwanele ongokwemvelo ongafuni ngisho nosawoti usawoti ukuze kuzuzwe i- lacto-fermentation . Konke okudingayo amanzi namashadi.
Ungasebenzisa noma yikuphi ukuhluka kwe- chard yalesi iresiphi. I-Rainbow chard, eneziqabunga ezinamagatsha amaningi, iveza ukuvuthwa okuthakazelisayo, kodwa i-white-stemmed chard ihle, futhi. Ngendlela, beet yizinhlobo ezifanayo njenge-chard, ngakho-ke uma unezihlahla zemifino ye-beet, zizwe ukhululekile ukusebenzisa amaqabunga kule recipe.
Sebenzisa i-chard ene-ferment ifaka njengesithako esiphundu se-saladi, ngokwemvelo ecebile ngama-probiotics enempilo, noma uyifake esobho kanye nama-casseroles.
Okuzokwenza
- 1 i-Swiss chard (noma yikuphi okuhlukahlukene)
- 2 izinkomishi zamanzi (ezihlungiwe noma ezingekho chlorini)
Indlela Yokwenza
- Geza umdwebo. Hlanganisa izingxenye eziluhlaza, ezinamagatsha eziqabunga emagqabini amakhulu kanye namaphakathi. Gcina imifino eluhlaza ukuze uthole enye iresiphi.
- Chop le chard igxila esiphambanweni ibe yizicucu ezingu-1/2 kuya ku-1 intshi. Beka izingcezu zibe emgodini ohlanzekile weglasi (akudingekile ukuba inzalo imbiza ngale recipe, kodwa kufanele ihlanzeke ngokucophelela).
- Thela amanzi angelona amakhadi phezu kwezingcezu ze-chard. Amanzi kampompi amaningi kamasipala ahlotshisiwe, futhi ukuchithwa kungavimbela ukuvutshelwa okuphumelelayo. Ukuqeda i-chlorine, ungakwazi ukuhlunga amanzi, noma uvele ushiye ubusuku obuningi emkhunjini omkhulu-njengobumbi - i-chlorine izokhuphuka phakathi kwamahora angu-12 kuya kwangu-24.
- Gcwalisa imbiza kuze kube sekugcineni, bese uvula isikhwama. Isikhumba sizogcina izingcezu ze-chard zifaka ngaphakathi ketshezi. Beka ummbila eplanetheni elincane elizobamba ukuchichima okungenzeka ngesikhathi sokuvutshelwa. Shiya ekamelweni lokushisa amahora angu-24.
- Susa isembozo bese uhlola izimpawu zokuvutshelwa. Ungase ubone amanye ama-bubbles phezulu, futhi i-chard kufanele iqale ukuba nephunga elimnandi, elimnandi (cabanga nge-sauerkraut enobumnene kakhulu). Uma kungekho zibonakaliso zokuvutshelwa okwamanje, faka indawo yesembozo bese ulinda amanye amahora angu-24. Hlala uhlola kanye ngosuku, ungeze amanzi angenakunombala uma kunesidingo ukugcina imbiza igcwele.
Qaphela: Ezinye zezingcezu ze-chard zingahle zibe mnyama kancane, ikakhulukazi lezo ezingaphezulu kommbi. Lokhu akuthinti ukunambitheka kwabo.
Ngemuva kwezinsuku ezingu-1 kuya kwezingu-4, dlulisa imbiza esiqandisini ukuze unciphise ukuvutshelwa. I-fermented chard izogcina, isiqandisini, okungenani izinyanga ezingu-6, kodwa ingcono kakhulu idliwe zingakapheli izinyanga ezintathu.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 1 |
| Inani lamafutha | 0 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 0 mg |
| I-sodium | 7 mg |
| Ama-carbohydrate | 0 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 0 g |