Cakulan gishiri na gurasa suna da dadi kuma suna cike da amfanin lafiyar kwayoyin. Suna da girma da wasu nau'o'in radish, kuma. Amma lokacin da ka sanya su tare da rawanin gilashi (iri-iri masu radish tare da launin ruwan hoda mai launin fata), sakamakon yana da kyau sosai don yin hira da zancen zangon.
Abin da Kayi Bukatar
- 2 kofuna waɗanda ruwa (tace)
- 1 teaspoon gishiri (kosher ko teku mai kyau)
- 1 laban radishes (kankana iri-iri, wanke)
- 1 kananan albasa (peeled da kuma yanke zuwa cikin bakin ciki yanka)
- 1 albasa tafarnuwa (peeled da smashed)
- Zabin: 1/2 teaspoon barkono barkono (flakes)
Yadda za a yi shi
- Sanya gishiri cikin ruwa mai tsabta har sai an narkar da shi. Yana da muhimmanci a yi amfani da ruwa mai tsabta saboda chlorine da sauran sunadarai a mafi yawan ruwa na ruwa na ruwa zasu iya tsoma baki tare da tsari na ƙullawa.
- Yanki kashe leaf da kuma ƙarshen ƙarancin kankana. Julienne da su a cikin ƙananan matakan, ko yanki cikin 1/8-inch farin ciki crescents ko zagaye. A mandoline ko kuma bakin ciki slicing ruwa na wani abinci mai sarrafawa zai sa wannan mataki sauki.
- A cikin babban kwano, yayyafa da gilashin radish, sliced albasa, tafarnuwa da barkono barkono ja (idan amfani). Saka su a cikin gilashin gilashi mai tsabta. Ba lallai ba ne a yi amfani da gilashin canning don abinci mai gurasa: kowane gilashin gilashi mai tsabta zai yi.
- Für gishiri gishiri akan sauran sinadaran. Latsa hankali a kan kayan lambu tare da baya na cokali ko yatsunsu mai tsabta don saki duk wani kumfa mai iska.
Ya kamata brine ya rufe sauran sinadaran. Idan abincin ya fita daga cikin brine, ku auna shi da ƙaramin gilashin da aka cika da ruwa. Idan kayan lambu suna cike da shi a cikin brine, kawai rufe kwalba suna cikin layi tare da murfi. Kada ku dulluɗa murfi a kan kara saboda kuna so gasses da suke ci gaba a lokacin fermentation don ku tsira. - Sanya gilashi a kan karamin farantin don samo ambaliya wanda zai iya faruwa yayin da yake farawa. Bar shi a dakin da zazzabi tsawon awa 24 - 48.
- Cire murfin ko ƙananan gilashin jariri kuma bincika radishes wanda aka zaba bayan bayanan 24 na farko. Ya kamata ka fara ganin wasu kumfa kuma zai fara inganta wani ƙanshi mai ƙanshi (kamar sauerkraut, amma mafi tsada saboda tafarnuwa).
- Da zarar ka ga kuma alamun alamar cewa radishes suna da karfi sosai, canja wurin gilashi zuwa ƙofar firiji. Wannan shi ne mafi kyawun ɓangaren firiji amma har yanzu yana da sanyi fiye da zafin jiki na dakin jiki - cikakke don radishes don cike da hankali a hankali .
Gurasar gishiri mai girbi suna shirye su ci 1 - 2 makonni bayan ka sanya su. Idan kayi shiri don adana su har tsawon wata guda, motsa gilashi zuwa wani ɓangaren mai sanyaya daga firiji (ɗaya daga cikin mafaka na tsakiya maimakon ƙofar firiji).
Lura: Idan gishiri ba wani zaɓi ba ne a gare ku, zaku iya amfani da hanya madaidaiciya don yin rajista ba tare da gishiri ba .
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 21 |
| Total Fat | 0 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 159 MG |
| Carbohydrates | 5 g |
| Fiber na abinci | 1 g |
| Protein | 1 g |