Tsib dib

Classic tsis txawj tuag! Yog tsis yog nws? Thiab qhov no siv tsis tau tsuas yog rau kev kos duab, tab sis kuj lub ntsiab Cheebtsam ntawm peb noj mov saum rooj. Thiab qhov no: qos yaj ywm, nqaij npuas thiab, ntawm chav kawm, pickled dib. Cov yav tas yog tsis yog ib tug nyiam kho neeg feem coob nyob rau hauv peb lub teb chaws, tab sis kuj yog ib tug nyiam noj khoom txom ncauj rau vodka.

Tam sim no lub caij pickling dib nyob rau hauv tag nrho viav vias, li ntawd, peb xav qhia rau koj ib co zaub mov txawv rau lawv npaj. Thiab txawm hais tias koj tsis tau muaj ib tug tshwj xeeb txoj kev hlub rau tus ceev ntawm pickles rau lub caij ntuj no, tom qab nyeem ntawv peb daim ntawv qhia koj yuav mas nws yeej xav sim lawv.

Peb txhua tus yeej paub hais tias tus tsib dib ntau li ntau tau kom ib tug lawv zoo tshaj plaws vitamins thiab cov as-ham. Qhov no peb muaj tswv yim ntawm qhov teeb meem hais txawm peb pog thiab yawg. Thiab hais tias tshwj xeeb tsw lawv saj muab zoo tib yam malolactic fermentation. Yuav kom qhov no fermentation coj lub feem ntau muaj kev vam meej koj yuav tau siv lub qab zib nyob rau hauv txiv hmab txiv ntoo. Hais tias yog, dib ferment yuav tsum qab zib.

Peb yuav tsum tsis txhob hnov qab txog lwm tseem ceeb rau kev vam meej fermentation - lub zoo kub uas yuav tsum tsis pub tshaj (los yog tsawg dua) 15-22 ° C. Tom qab tag nrho, yog hais tias tus kub yog saum toj no - lub saj ntawm dib noticeably deteriorate (lawv yog mos mos thiab yuav tsis muaj raws li crisp), thiab yog hais tias nws yog li hauv qab no - yuav qeeb tus txheej txheem ntawm fermentation.

Tsib dib Ameslikas npaj nyob rau hauv dab dej thiab ntoo tej kas tham - classic crockery rau pickling - tab sis hnub no tej tais diav rau cov ua liaj ua teb tsuas yog ib tug heev ob peb. Peb tsis lees paub rau dispute qhov tseeb hais tias nyob rau hauv cov ntim dib tau tsim nyog lub siab tshaj plaws qhuas. Txawm li cas los, peb lees paub los ua pov thawj rau koj hais tias cov zaub npaj los ntawm cov hauv qab no daim ntawv qhia nyob rau hauv cov pa zaub mov ntim, yog tsis zuj zus tshaj qhov classic tsib cucumbers thiab ntsej mua nce ntshav rau lawv nyob rau hauv pem hauv ntej ntawm cov qhua los yog koj tsev neeg tsis muaj mus. Ntxiv mus, dib, siav los ntawm daim ntawv qhia, yuav thov txhua leej txhua tus.

Tsib dib nyob rau hauv ib tug peb-liter raj mis.

Rau no daim ntawv qhia yuav tsum tau tshiab dib, fennel ob peb ceg, chilli kua txob, dib qaub daim ntawv thiab ib tug khub ntawm los xij Currant.

Tom qab ntawm lub peb-liter raj mis yuav tsum muab tso rau ib ceg ntawm dill, dib qaub nplooj, chilli kua txob raws li xav, thiab ib ob peb ntawm Currant nplooj, ces koj yuav tau ua lub thawv dib. Taub qab nyob rau hauv dib desirably txiav yog li ntawd cov ndlwg ntawm ceev fermentation txheej txheem.

Tam sim no koj yuav tau npaj lub brine: tsib dia ntsev nrog ib tug swb yuav tsum tau ua tib zoo khob tawm peb litres ntawm cov dej txias. Brine rau dib npaj. Tam sim no npaj mus ncuav rau brine dib, muab dill ceg me, dib qaub nplooj thiab kaw lub thawv ib tug ntaub lis loos cover. Ntug dej nrog dib yuav tsum tau muab tso rau hauv ib qhov chaw sov (tsis nyob rau hauv lub hnub) cia rau 2-3 hnub. Tag nrho cov no lub sij hawm, lub raj mis yuav tsum tau muab ob peb zaug ib hnub twg rau cov fermentation txheej txheem ntau yam.

Sai li sai tau raws li lawv npaj txhij (thiab nws yog ib qho yooj yim mus xyuas los ntawm qhib lub hau thiab tus kheej tsis tau ib tug hlais cov dib), tej zaum koj yuav muaj ob qho kev xaiv rau ntxiv kev txiav txim. Tsib dib, them nrog ib tug ntaub lis loos cover, koj muaj peev xwm tsuas xa mus rau lub qab daus thiab xyuam xim muab kom txog thaum lub caij nplooj ntoos hlav (los yog muaj maj). Yog hais tias koj tsis muaj ib tug hauv qab daus - ces lub dib yuav tsum ceev raws li nram no.

Brines ntawm cov kaus poom yuav tsum tau ntws mus tshuam rau ib tug lauj kaub thiab coj mus rau rhaub. Thaum lub sij hawm no, li ib txwm dib ncuav boiling dej, siav nyob rau hauv ua ntej thiab tawm rau 15 feeb, tsis muaj ntau. Ces, boiling dej yuav tsum muaj drained los ntawm cov rhawv zeb thiab ncuav lub kub brine mus rau hauv rhawv zeb thiab cov ntsia hlau. Tag nrho cov hwj ntawm pickles yuav tsum qhwv sov daim pam thiab tawm kom txog thaum lawv yog cov tag txias. Nyob rau hauv no hom ntawm pickles yuav tsum muab txawm nyob rau hauv ib tug sov so chav tsev.

Raws li koj tau pom, pickled dib - ib tug txheej txheem kiag li tsis nyuab, tab sis cov kom meej meej thov koj. Tej dib kuj yuav tsim nyog thiab zoo rau qhov txhia chaw - raws li ib tug khoom noj txom ncauj uas muaj vodka thiab zom qos yaj ywm, thiab raws li ib tug muaj Olivier.

Bon Appetit!