Chomera chophwekachi cha pickle ya polisi ya Polish kapena ogórki kiszone (oh-GOORR-kee kee-SHOH-neh), omwe kwenikweni amatanthauza nkhaka zosakanizidwa, adasinthidwa kuchokera kwa Marcin Filutowicz, pulofesa wa bacteriology ku yunivesite ya Wisconsin ku Madison.
Kukongola kwa chophimba ichi chiri mu zokolola zake zosinthika. Mukhoza kupanga batch 1-quart yokha kapena magawo ambiri omwe mumakonda ndipo amachokera nthawi zonse.
Mchere ndi masoka a lactic acid ndiwo okhawo omwe amateteza mcherewu, choncho kugwiritsa ntchito madzi otsekemera ndi pickling kapena mchere wosakaniza ndizofunikira kwambiri. Kuphimba kapena kusamba madzi sikufunika.
Zosakaniza zomwe zili m'gululi ndi zokolola zamagawo 1 zomwe zingathandize anthu 8 mpaka 10. Zikasakaniza zidzakhala zokonzeka kudya masabata asanu kapena asanu kupatula mutagwiritsa ntchito chodya chofulumira (zokonzeka masabata awiri kapena atatu) zomwe zafotokozedwa muzomwe zili pansipa.
Chimene Mufuna
- 8 mpaka 10 kunyamula nkhaka, kutsukidwa ndi zouma
- Supuni 1 ya mpiru
- 2 cloves adyo (peeled)
- 1 tsinde katsabola ndi mbewu
- 2 supuni ya pickling mchere (kapena mchere wosakaniza)
- Madzi okwanira 1 quart bottled
Momwe Mungapangire Izo
- Mbewu za mpiru , 1 clove adyo, ndi katsabola mu mtsuko wosagawanika. Onetsetsani kunyamula nkhaka za pickling mu botolo, ndikuyika malo otsiriza kuti muteteze nkhaka pansi pa brine. Pamwamba ndi otsala a adyo clove.
- Sungunulani mchere (chifukwa cha zipatso zam'madzi, muyenera kugwiritsa ntchito madzi omwe ali ndi botolo kapena kumwa mchere kapena mchere wosakaniza) m'madzi otsekemera.
- Lembani mtsukowo mkati mwa 1/4 inchi kuchokera pamwamba. Tsephila mtsuko mosasunthika ndi kapu yosawilitsidwa ndikukhala pamalo ozizira (55 F mpaka 60 F).
- Mitsuko iyenera kutsekedwa molimba kwambiri chifukwa ngati nayonso mphamvu imafika, carbon dioxide iyenera kuthawa. Mafuta ena otsekemera sungapeweke, choncho sungani pamalo omwe simungakhale vuto.
- Kutentha kumatenga masabata asanu kapena asanu ndi limodzi. Pamene kutentha kwatha, titsani zitsulo. Ngati zivindikiro zakhazikika mofulumira kwambiri, carbon dioxide yokhayokha imapangitsa mushy pickles. Ngati zitsamba sizilimbidwa pambuyo poizera, kuwonongeka kungachitike.
Zindikirani: Zakudya zopangira mwamsanga (zokonzeka masabata awiri kapena atatu) zingathe kupangidwa ndi kuchepetsa mchere 1 1/2 pa supuni imodzi ya madzi omwe ali ndi mabotolo ndikupangitsa kuti kuyera kumachitika kutentha (madigiri 70 mpaka 75).
Chitsime: Kuchokera ku Chinsinsi cha Marcin Filutowicz, pulofesa wa bacteriology ku yunivesite ya Wisconsin ku Madison.
| Malangizo Okhudzana ndi Zakudya (pa kutumikira) | |
|---|---|
| Malori | 31 |
| Mafuta Onse | 0 g |
| Mafuta okhuta | 0 g |
| Mafuta Osatchulidwa | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1,417 mg |
| Zakudya | 7 g |
| Matenda a Zakudya | 1 g |
| Mapuloteni | 1 g |