Wannan girke-girke mai sauƙi ga bishiyoyi na Duman Dubu ko gado-kiszone (oh-GOORR-kee kee-SHOH-neh), wanda ma'anarsa shine gwargwadon cucumbers, wanda Marcin Filutowicz, farfesa na bacteriology ya sauya a Jami'ar Wisconsin a Madison.
Kyakkyawan wannan girke-girke yana cikin karfin da ya dace. Za ka iya yin kawai kashi 1-quart ko kuma yadda za ka samu juyayi kamar yadda kake so kuma su fito daidai a kowane lokaci.
Gishiri da saurin yanayi na lactic acid ne kawai masu karewa a cikin wadannan tsalle-tsalle, don haka ta yin amfani da ruwa mai kwalba da kuma tsintsa ko gishiri mai mahimmanci ne. Ba'a buƙata Canning ko yin aiki na ruwa.
Abubuwa da aka lissafa su ne don samar da kashi 1-quart wanda zai bawa mutane 8 zuwa 10. Kayan gwal zai kasance a shirye su ci a cikin makonni biyar zuwa shida har sai idan kuna amfani da abincin abincin mai sauri (shirye-shirye a cikin makonni biyu zuwa uku) umarnin da aka tsara a cikin Ƙarin da ke ƙasa.
Abin da Kayi Bukatar
- 8 zuwa 10 shankan cucumbers, wanke da dried
- 1 tablespoon mustard tsaba
- 2 cloves tafarnuwa (peeled)
- 1 Dill Dill tare da tsaba
- 2 teaspoons gishiri gishiri (ko gishiri kosher)
- 1 quart bottled ruwa
Yadda za a yi shi
- Place mustard tsaba , 1 albasa tafarnuwa, da Dill a cikin wani haifuwa quart kwalba. Ka shirya shirya cucumbers a cikin gilashi, saka matsayi na karshe don taimakawa wajen kiyaye cucumbers a kasa da brine. Top tare da sauran tafarnuwa tafarnuwa.
- Cire gishiri (don gwangwani, dole ne ku yi amfani da ruwa na kwalba da kuma ko dai gishiri ko gishiri) a cikin ruwan kwalba.
- Cika kwalba a cikin inch 1/4 daga saman. Rufe gilashi a sassauka tare da kwalba mai tsabta kuma zauna a wuri mai sanyi (55 F zuwa 60 F).
- Dole ba a kulle kwalba ba da ƙarfi saboda a yayin da aka yi amfani da ƙanshi, dole ne a sami damar tserewa daga carbon dioxide. Wasu nau'i na brine ba za a iya farfadowa ba, don haka adana a cikin wani wuri inda ba a nuna matsala ba.
- Fermentation yawanci yana ɗaukar makonni biyar zuwa shida. Lokacin da gwargwado ya cika, ka daɗa tsalle. Idan lids aka kara da wuri, da ƙwayar carbon dioxide zai sa pickles mushy. Idan lids ba su da ƙarfafa bayan fermentation, spoilage iya faruwa.
Lura: Za a iya yin cin abinci mai sauƙi (shirye-shiryen a cikin makonni biyu zuwa uku) ta rage gishiri zuwa 1 1/2 teaspoons kowace quart na ruwa kwalba da kuma barin fermentation faruwa a dakin da zazzabi (70 zuwa 75 digiri).
Source: An samo daga Marcin Filutowicz, ɗan farfesa na bacteriology a Jami'ar Wisconsin a Madison.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 31 |
| Total Fat | 0 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 1,417 MG |
| Carbohydrates | 7 g |
| Fiber na abinci | 1 g |
| Protein | 1 g |