Sastojci: kupus, so, voda.
Potrebno: plasticni okrugli drzac ili 2 drvene daske, plasticno bure sa poklopcem.
Savet:
Procenat soli zavisi od veličine bureta za kupus, na bure od 100 L ide 3% soli to jest 3kg.
Kolicina kupusa zavisi od velicine bureta, 50% kupusa od velicine bureta. Na bure od 100 L ide 50 kg kupusa.
Pratiti korake od 1 do 9 kao u clanku - Kako ukiseliti kupus sa pretakanjem vode?
10. Sledećih 15 dana, svakih 5 dana, dolivati slanu vodu.
11. Kupus se prekrije gustom pamučnom krpom.
12. Pritisnuti pritiskivačem za bure.
13. Preko toga staviti težak kamen, staklena tegla ili flaša napunjena vodom, kako bi sve glavice bile dobro potopljene.
14. Svaki drugi ili treći dan otvoriti bure, izvaditi flašu i pritiskivač jače pritiskati kako bi se protresla tečnost u buretu.
15. Flasu i krpu svaki put treba oprati.
16. Ako je potrebno u početku dolivati vodu u bure.
Kupus je kiseo i spreman za jelo nakon 45 dana.
Ingredients: cabbage, salt, water.
Needed: plastic round holder or 2 wooden boards, plastic barrel with lid.
Tip:
The percentage of salt depends on the size of the cabbage barrel, on a 100 L barrel goes 3% salt, that is 3 kg.
The amount of cabbage depends on the size of the barrel, 50% of the cabbage depends on the size of the barrel. A 100 L barrel holds 50 kg of cabbage.
Follow steps 1 to 9 as in the article - How to make sour cabbage with pouring water?
10. Next 15 days, every 5 days add salty water.
11. Cover the cabbage with a thick cotton cloth.
12. Press with a barrel press.
13. Place a heavy stone, a glass jar or a bottle filled with water over it, so that all the heads are well submerged.
14. Every second or third day, open the barrel, take out the bottle and push the barrel press harder to shake the liquid in the barrel.
15. The bottle and cloth should be washed every time.
16. If necessary, add water to the barrel at the beginning.
Cabbage is pickled - fermented and ready to eat after 45 days.
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