Ulwazi lwabalimi kunye neefama zelori ludluliselwa kwisizukulwana esinye kwesinye. Ngoku, ngelishwa, ulwazi oluninzi lulibalekile, kodwa into ekhoyo ihlala iphosakele. Kwaye kwenye yale "mfihlelo", ukuxela ulwazi malunga nendlela yokugcina iklabishi ebusika. Into into yokuba isayensi ngokwayo, indlela yokugcina iklabishi ebusika - ayinzima kakhulu. Kodwa indlela echanekileyo ukugcina iklabishi, ukuze ebusika ayilahlekelwa yipropati yayo eluncedo - akulula.
Mhlawumbi sele sele uyazi ukuba ukuze ugcine imifuno kakuhle ebusika, bona, okokuqala, kufuneka bakwazi ukuhlangana ngokufanelekileyo.
Indlela yokuvuna iklabishi yokuvuna?
- Ixesha elifanelekileyo lokuqokelela iklabishi kukuphela kwekwindla. Khetha usuku oluhle lwelanga uze usebenze.
- Ukuqokelela iklabishi uya kufuna ifosholo. Udinga ukumba iklabishi ngeengcambu. Qaphela ukuba ukusika iklabishi ngqo kumyezo akukhuthazwa. Kungcono ukuwugubha ngokupheleleyo, kwaye uhlambulule umhlaba ukusuka kwingcambu.
- Emva koko, kufuneka uthinte iklabishi. Kancinci, kudliwa ngamabhungane, okanye ngesitshulu esibolile kungcono ukuba udle ngokukhawuleza (okanye upheke i-sauerkraut). Iintloko zeklabishi eziseleyo zifakwe phantsi kombhobho kwaye zivumele ukuba zilale phantsi malunga neeyure ezingama-12 ukuya kwe-20. Ngeli xesha, imifuno izomisa encinci, kwaye iya kulungiswa kangcono ebusika.
- Emva kokuba iklabishi idle kancinci, kufuneka ikhwebe.
Yikho konke! Umsebenzi wokulungela kunye neklabishi kule nqanaba iphelile.
Emva koko, siza kuthetha ngemigaqo yokugcina iklabishi entsha ebusika
Ulawulo lokushisa. Indawo ephambili yokugcina iklabishi yilapho igumbi. Kulo gumbi, njengomgaqo, ukunyusa kakhulu, kunye namaqondo aphantsi (kodwa kungezantsi kwe-zero). Kodwa kwiindawo zokuhlala ezikuloo mizi yamanxiwa ayiqhelekanga. Ngoko ke, unako ukugcina imifuno kwisiseko, ukuba kukho ubushushu ebusika abuyi phezulu kwama-4-6 degrees.
Ukulungiselela ikamelo. Ukugcina imifuno, kungcono ukhethe ikamelo apho liya kuhlambuluka kwaye ligcinwe kakuhle. Iindonga akufanele zifake kunye ne-fungus (nangona ubuncwane kufuneka buphakanyiswe), kwaye kufuneka okungenani kanye ngenyanga kube ne-hewa.
Ngoku qwalasela indlela ongagcina ngayo iklabishi yasebusika
- Indlela elula kakhulu ukubeka zonke iintloko kwibhegi okanye kwibhokisi kwaye uzigcine kuzo. Ukungalungi kweli ndlela kungenako ukungena kwemoya embi, kwaye kungonakalisa, ngakumbi ukuba babengawomile kakuhle.
- Unokwakha ipulatifomi yamaplanga, kwaye usasaze imifuno kuyo ngendlela yepiramidi. Oku kuqinisekisa ukufikelela komoya, kodwa ukungonakali kukuthatha intloko ethile (ukuba, yithi, ibolile, kodwa ingekho kumqolo ophezulu).
- Inkqubo encinane engxaki, kodwa iyaqwalasela kwaye ingabandakanyi ukungaphumeleli kokuqala kokuqala. Kuyo yonke indawo yokuphakama kwendlu yangasese (i-cellar), gcwalisa amashalofu enkuni, kwaye ugcine iklabishi kuwo ngomqolo omnye.
- Enye indlela enkulu yokugcina iklabishi isanti. Basenokuthulula iklabishi kwibhegi okanye kwibhokisi (njengoko kwindlela yokuqala), okanye uwuthulule phantsi phantsi ngesilayidi, uze uyidibe kwiklabishi.
- Esinye isanti esiya kunokwenza amaphephandaba amandulo. Kufuneka ugobe intloko nganye kwiphephandaba, kwaye emva koko unako
Bhoxa ubuncinci kwibhokisi, ubuncinane kwipiramidi, nangona emigqeni. - Abafazi bemihla banamhlanje bancomela ukuba basebenzise ifilimu yokutya endaweni yamaphephandaba. Inye intloko ihlanganiswe ngeenxa zonke kwaye iyancitshitshulwa kwi-yangasese. Olu khetho lufanelekile nokugcina iklabishi kwifriji.
Ungayigcina njani i-cauliflower ebusika?
Zonke iindlela ezilapha ngentla ukugcina iklabishi emhlophe, ngokuba umbala awufanelekile. Indlela efanelekileyo yokugcina i-cauliflower yile ilandelayo. Intloko nganye ihlanganiswe kwi-grid (iphephandaba), kwaye imisiwe kwindawo epholileyo (malunga neererodi ze-degrees) kunye negumbi elinesimo esiphuthumayo.