Iklabishi e-Korean ebusika: 2 yokupheka iresiphi

Iklabishi e-Korean ebusika ingenye zonke Ungadla zakho ozithandayo. Enososo akushiyela pepper ashisayo, garlic kanye nezinye seasonings njengazo zonke abalandeli ukudla okubabayo. Ziningi izindlela ze pickling iklabishi. Bonke bangabangasokile elula futhi okungabizi. Noma yimuphi umnikazi ulandela imihlahlandlela elula, esizolungisa isidlo esihlwabusayo. Iklabishi e-Korean ebusika, kanye inala ezinye izitsha imifino, marinade anosawoti. Ngokwesiko esetshenziswa ezimhlophe, Peking, futhi ukholifulawa. Sinikeza izindlela ezimbalwa.

Indlela Yokuthola iklabishi e-Korean

Ukuze indlela kakhulu elula, uzodinga:

• iklabishi - 1 Imigudu enesisindo cishe 2.5 kg;
• clove garlic ku isamba 10-15 ps.
• inkomishi yashukela (200);
• ezinye izaqathe Usayizi medium;
• litre amanzi;
• red pepper, Lavrushka usawoti (3-4 wezipuni);
• uviniga - 1 tbsp

Salting iklabishi kwezobuchwepheshe-Korean

Izimfoloko iklabishi ukusika noma nquma nge iflothi ekhethekile. ikhasi Garlic ngawakhamela ngokusebenzisa cindezela. Nge izaqathe, ukususa ikhasi basihlikihle it on a grater ngoba izitsha-Korean. Beka imifino esitsheni ezijulile, uhlanganise, khumbula izandla zakho, ukuze juice ubephumile. Lungiselela marinade. Blend condiment, usawoti, amanzi kanye noshukela. Bilisa. Bese wengeza uviniga futhi uthele imifino olungiselelwe. Beka endaweni epholile amahora ambalwa (uma isikhathi sivuma, ungakwazi ushiye iklabishi for 1-2 izinsuku). Khonza isidlo abandayo. Ukuze ukuwafaka ngokuba imifino ebusika packagi amabhange bese qinisa isivalo.

Iklabishi e-Korean ebusika: kim-chi

Kim Chi - iklabishi ezihlukahlukene, okujwayelekile Asia naseMpumalanga Ekude. Kuyinto kakhulu zokuyithambisa. Singayeki, ngoba sinale uhlobo izitolo kuyinto engavamile, kungashiwo ngokuphepha indawo efanayo isakhiwo Iklabishi. Umphumela walokhu uyoba azizimbi. izithako:

• 1 kg iklabishi;
• ngesikhathi tbsp lokuqala ushukela nosawoti;
• garlic, upelepele, amanzi.

Ubuchwepheshe ukulungiselela

Lungiselela iklabishi: ukususa cuttings, ukusika by amahlamvu ewumngcingo (mayelana 2 cm) emapheshana. Beka endishini, ufafaze ushukela nosawoti. Ngomusa ukubeka phansi izandla zakhe, ukuze juice ubephumile. Kumi esiqongweni sezindawo isethi ijoka iklabishi (phendukisela ipuleti flat phezulu ukubeka 3-litre jar ngamanzi). Shiya ukuze marinate amahora 12. Lungiselela acute nokunamathisela ukugcwaliswa. Ikhasi nesweli, udabula cindezela. Qoba obabayo futhi uhlanganise izithako. Engeza amanzi kakhulu ngendlela edingekayo ukuze wenze unamathisele ukuvumelana kwezincwadi incumbe lwamanzi kuluthola. Ngemva kwamahora angu-12, hlambulula nasemakhazeni amanzi iklabishi, cindezela (noma emaceleni e colander ukuze ingilazi amanzi angadingeki) u hlanganise nokunamathisela oyingozi. Kungcono ukukwenza ngezandla, ngakho-ke embozwe ingxube ngokulinganayo. Kodwa ungakhohlwa ukugqoka amagilavu, ngaphandle kwalokho pepper ashise ezandleni zakho. Iklabishi ushiye amahora ambalwa (Igumbi lokushisa), futhi ngemva ehlanzekile amahora 6 esiqandisini noma ngelulela amabhange kanye sealingly ukuvala zamabhodlela.

Okukhulu kakhulu ukunambitheka isidlo ukuthola izinsuku ezimbalwa. Iklabishi e-Korean ebusika iyoba nzima, kodwa kuyoba yinto yokuqala 'iyezwakala. Khonza ke njengoba dish side nge yengulube noma yenkomo. Futhi uma uhlela idili olunamandla, le kim-chi kuyoba isidlo engcono nge-vodka. Bon appétit!