Le iresiphi yama-klabishi aseCroatia (i-sauerkraut) yaziwa ngokuthi i- kiseli kupus (i-KEE-seh-lee KOO-poos), amaqabunga ayo asebenzisa ngaso sonke isikhathi ukwenza i- sarma . Kuya kuba nzima ukuthola amakhanda aphelele eklabishi enomfutho (iKissel iyimpawu eyodwa yokubheka, umkhiqizo weMarco Polo uthengisa amaqabunga amaphepha), ngakho-ke imindeni ihlangana ndawonye ukwenza iqoqo elikhulu likwazi ukwabelana. Le recipe ivela ku-"The Best of Cooking Cooking" (i-Hippocrene Books Inc., 2007) nguLiliana Pavicic noGordana Pirker-Mosher. I-pepper e-horseradish nebomvu kule recipe ikunikeza i-zip ngempela.
Okuzokwenza
- Amakhanda angu-24 amakhanda
- Izinkomishi ezi-3 1/2 usawoti (hhayi i-iodized)
- 1 ikhanda lika-garlic (ehlutshiwe futhi ephulwe ngama-clove)
- 1 ucezu
- i-horseradish (impande engu-7 intshi-eside, ehlutshiwe futhi eqoshiwe)
- 3 i-pepper yebell (ebomvu, ehlukanisiwe)
- Amaqabunga angu-15
- 15pelepele obomvu (omile)
Indlela Yokwenza
Qaphela: Uma ungenalo umgqomo omkhulu okwanele, iklabishi ingahlukaniswa phakathi kwemiphongolo emincane noma ama-crock.
- Geza amakhanda amaqabunga bese ususa noma yikuphi amaqabunga angaphandle anzima nokugcina. Core iklabishi ngayinye bese ugcwalisa usawoti. Faka amakhanda ama-klabishi angu-1 we-layer, ohlangothini olubheke emgqonyeni noma ekhoneni. Engeza amanye ama-clove e-garlic, ama-horseradish, i-pepper ebomvu (fresh and dry), namaqabunga e-bay. Faka enye ingqimba yamakhishi emakhanda emgqonyeni kanye nenye ingxenye yemifino. Qhubeka ngale ndlela kuze kube sekupheleni. Ukumboza ngamaqabunga aklabishi.
- Gcwalisa umgqomo ngamanzi amaningi njengoba uzobamba ngaphandle kokuchitha. Beka ikotini ehlanzekile noma indwangu yelineni phezu kweklabishi bese ibhodi elihlanzekile, elingelashwa. Gwema ngedwala elinzima noma enye into, ukugcina amakhanda amaklabishi angakhuphuki ngesikhathi sokuvuthwa.
- Gcina umgqomo egaraji noma emgodini wezithelo, noma indawo engeke iwele ngaphansi kweqhwa, phezu kwezingodo ezikhuni phansi. Ungase ufune ukugoqa impahla ethile yokuvimba emgqonyeni uma uhlala kuma-climes ama-chillier.
- Iklabishi kufanele ilungele ezinsukwini ezingaba ngu-40. Gcina amanzi okuhlanza ahlanzekile ngokugcoba isikhumba esiphezulu ngepuni noma isisindo (ukukhuphuka kufanele kuqale ezinsukwini ezingaba ngu-10). Amakhanda aphethwe yizinyosi angafriziwe ukuze asetshenziswe kamuva noma ekheniwe. Ngaphambi kokusebenzisa i-kiseli kupus, ungakwazi ukuhlanza amaqabunga, uma ufisa. Bashaya nganoma yimaphi iresiphi yokubiza nge-sauerkraut.
Qaphela: Ama- beet angafakwa ukuze anike iklabishi umbala obomvu. Ukungeza i-quince eqoshiwe kuzonikeza umbala ophuzi.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 7 |
| Inani lamafutha | 0 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 0 mg |
| I-sodium | 2,065 mg |
| Ama-carbohydrate | 1 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 0 g |