I-salted in iklabishi yaseKorea, egcwalisa ngokugqibeleleyo nayiphi na isidlo, ibizwa ngokuba yi-kimchi.
Ngokwesiko, iresiphi yeklabishi eKorea ibonisa ukusetyenziswa kweklabishi yePeking, kodwa inokuthi ithathe indawo yeso sikhebhu. Akuyona nje into enhle kakhulu, kodwa iyanceda! Emva koko, kugcina zonke iivithamini zale mifuno. Ukongezelela, i-kimchi inceda ekugqibeleni ukutya kwaye inokunyusa ukondla. Esi sidlo esingavamile kodwa esithakazelisayo siza kuzisa iintlobo ezincinci ekudleni kwakho kwansuku zonke uze uzalise indlu ngephunga elimnandi nelivumba. Masikude sifunde indlela yokwenza iklabishi eKorea kwaye simangalise wonke umntu nge-raznosolami!
Iresiphi yaseKorea kimchi kimchi
Izithako:
- iklabishi emhlophe - 1,5 kg;
- iinqathi - ama-5 amaqhosha.;
- ioli yohlaza - 100 ml;
- amanzi - 1 l;
- igalikhi - ii-cloves 2;
- iviniga 7% - 2 tbsp. iipuni;
- ushukela - 150 g;
- ityuwa, iqabunga leqabunga, ipompi yomhlaba obomvu - ukunambitha;
- ii-peppercorns - 5 iipcs.
Ukulungiselela
Indlela yokucoca iklabishi eKorea? Ngoko, okokuqala sithatha iforki encinci yeklabishi kwaye yenziwe ngokukhawuleza. Iigali zifakwe kwi-press. Iikroti zicocwe kwaye zihlulwe. Emva koko faka zonke ezi zithako epanini kwaye uqhubeke nokulungiselela i-marinade. Ukwenza oku, ubilise amanzi, apho songeza khona ityuwa kunye nazo zonke iziqholo ukuze zithande. Ngokukhawuleza xa amanzi apheka, asuse emlilweni aze uvelise kancane iviniga kunye neoli yemifino. Sidibanisa yonke into kwaye siyithulule iklabishi ngephilisi elishisayo. Siyamnika ukuba amise kwaye ashiye ubuncinane iiyure ezingama-3, aze asebenze ngesibindi etafileni. Konke, iklabishi emhlophe eKorea ilungile!
Iklabishi yaseKorea enefronta
Izithako:
- iklabishi emhlophe - 1 kg;
- amanzi - 4 izinto;
- ushukela - 2 tbsp. iipuni;
- ityuwa - 1 tbsp. isipuni;
- i-safari - 1 tbsp. isipuni;
- iviniga - 70% - 1 tbsp. isipuni;
- coriander - 1 ithisipuni;
- igalikhi - ii-cloves 2;
- anyanisi - 1 pc.;
- izaqathe - i-1 piece;
- ioli yohlaza ukuze ufune ukunqanda.
Ukulungiselela
Ukulungiselela iklabishi kwisiKorea, sithatha iifologi zeklabishi, sihlambulule kwaye sinqande amaqabunga amakhulu malunga no-5 × 5 cm ngobukhulu. Siyibeka kwipuphu ephambili kwaye siyithulule ngokupheleleyo ngamanzi abilayo imizuzu eyi-15. Eli xesha kwelinye ipani lityhila ilitha le-1 yamanzi, gxiba umlilo oqinileyo uze ufike emathunjini. Sifaka ushukela, ityuwa, isafroni, umnyama omnyama, i-coriander, iviniga kunye negalikhi. Ngendlela efanayo, sihlambulula kwaye sinqumla ama-cubes e-anyanisi amancinci, gawuza kwioli yezityalo kunye nokongezwa kwepompo ebomvu. Sibeka 1 tbsp. i-eononic ye-anyanisi eyosiweyo epanini kunye ne-marinade, gubungela kakuhle kwaye uvuselele imizuzu emi-5.
Emva koko gcoba amanzi ukusuka kwiklabishi, uze uyibeke entombini yeglasi exutywe neekroti. Phezulu nge-marinade elungiselelwe kwaye ivalwe ngokukhawuleza. Ikhonkco eneklabishi yaseKorea ifakwe kwifriji kwaye emva komhla ilungele ukusetshenziswa. Isaladi iguquka ngokuluhlaza okwesibhakabhaka kunye nosuku kwidayi yemvelo - isafroni. Yonke into ilula kwaye iluncedo!
Iklabishi yaseKorea ene-turmeric
Izithako:
- iklabishi emhlophe - 1 kg;
- izaqathe - i-1 piece;
- i-turmeric - 1 ithisipuni;
- ioli yemifino - izinto ezi-0,5;
- igalikhi - ii-cloves 2;
- ityuwa - 1 tbsp. isipuni;
- ushukela - 100 g;
- amanzi 125 ml;
- i-vinegar etafile - 0.5 tbsp.
Ukulungiselela
Sithatha iforki encinci yeklabishi kwaye siyifake kakuhle. I-garlic ichithwe, kwaye iidroti zixubha kwi-grater enkulu. Zonke ezi zithako zifakwe kwisikhwama, zifafazwe nge-turmeric kwaye zixutywe. Ngokuba i-marinade sibilisa amanzi, yongeza iviniga, ibhotela, ushukela kunye netyuwa. Gcoba, uthele iklabishi isele nge-brine eshushu kwaye uyibeke phantsi koxinzelelo. Ngomhla kamva, iklabishi enhle kunye neyokumnandi eKorea ilungile.