Akukho isiKorea sinokucinga ngento yokutya ngaphandle kwesaladi. UKimchi - i-snack yendabuko kwimifuno enobisi okanye i-pickled. Ukupheka ngale ndlela, banefuthe elihle kakhulu emzimbeni, ngenxa ye-bifidobacteria enenzuzo, ukuvuthwa ngexesha lokuvumba. Enye yeentlobo ze-kimchi isaladi ye-Peking iklabishi, ethandwa kakhulu eKorea. Ihlanjululwe ngeengqonge ezahlukeneyo kunye neezongezo kwaye ngenxa yoko ithola inambitheko enzima. UKimchi uqinisekile ukuthanda abaninzi.
Ukupheka i-kimchi e-Korean?
Ngokwesiko, bapheka kimchi ehlobo. Oku kunokwenzeka ukuba, ngenxa yelo xesha kukho iipulo ezininzi kunye neepereyithi ezisetyenziselwa ukulungiswa kwemakethe, ngokuqinisekileyo, iklabishi yePeking inobuninzi apha. Gcina isitya kwisiqandisiso eside ngokwaneleyo, unako ukutshintsha isaladi yaseKorea ye-kimchi ibe ngamathini, vala iibhondi kwaye ujabule kulo lonke ubusika.
Izithako:
- iklabishi i-Peking - ii-2;
- ityuwa - 200 g;
- ibomvu elibomvu - 250 g;
- amanzi - 2 l;
- i-anyanisi eluhlaza - 8 iipcs.;
- isithombo - 1/2 iifom.;
- igalikhi - iintloko ezi-2;
- I-ginger - iqhekeza eli-1;
- i-anyanisi - intloko ye-1/2;
- ushukela - 4 tbsp. iipuni;
- ipayipi - 1/2 ipcs.;
- i-apula - 1/2 ipcs.
Ukulungiselela
Iklabishi kimchi ngokubhekiselele kwi-recipe yeklasi, ilungiselelwe ukusuka kwi-Peking iklabishi. Ukupheka, thabatha iintloko ezi-2, uhlambe, uthathe iinqununu ezine uze ususe isiqu. Ngaloo nganye kwikota uthathe iziqhekeza eziqhelekileyo malunga ne-2.5 cm ngobukhulu. Thulula kwiibhotile (okanye ezinye izitya) amanzi, yongeza ityuwa, ugxininise uze udibanise ngokupheleleyo kwaye uthele kwisitya kunye neklabishi.
Nangona konke oku kuhlanjululwa (malunga neeyure eziyi-3-4), silungiselela izi zithako ezilandelayo. I-Apple, i-pear, i-ginger, i-anyanisi, i-garlic kunye noshukela, ugaye kwi-blender, i-radish igxutywe kwi-grater, nqabisa i-anyanisi eluhlaza kunye neentsiba ngo-5-6 cm. Hlanganisa zonke iimveliso kwisitya esinzulu, faka i-pepper ebomvu, udibanise kakuhle kwaye ubeke iklabishi, kuhlanjwe ngetyuwa kwaye kudibene kwi-colander. Gcina kwaye ushiye ikamva yaseKorea kimchi kimchi ihamba ngeentsuku ezimbini kwiqondo lokushisa. Emva koko, siyithumela kwifriji, apho iya kugcinwa khona.
I-recipe ye-kimchi esuka kwiklabishi yaseTshayina
Ukuba ukhetha ukwenza le saladi, unako ukuvumela ukucinga kwakho kuqhube. Kwiresiphi yokulungiselela i-kimchi, unokongeza nayiphi na imiphunga yakho kwi-taste: i-soy sauce, iviniga, intlanzi okanye i-anchovy sauces, isilili. Into ephambili - musa ukulibala malunga nompompo womhlaba obomvu, ongayithengayo ukusuka eKorea.
Izithako:
- iklabishi iPeking - 1 kg;
- ityuwa - 4 tbsp. iipuni;
- ipepper pepper - 1 pc.;
- iviniga - 2 tbsp. iipuni;
- i-soy sauce - 100 ml;
- igalikhi - 1 inhloko;
- i-ginger - iziqhekeza ezine;
- i-anyanisi - iintloko ezi-3;
- ushukela - 2 tbsp. iipuni;
- i-paprika - 2 tbsp. iipuni.
Ukulungiselela
Peking iklabishi yahlamba, ihlambuluke ukusuka kumagqabi aphezulu, uthathe kwiindawo ezine uze ususe isiqu. Emva koko, uthathe izicucu (izikwere) malunga ne-2-3 cm, wongeza kwisitya esinzulu uze udibanise ityuwa.