Yadda za a zabi mafi kyau irin kabeji don pickling da pickling

Sauerkraut ko salted kabeji shine kayan da ya fi sauƙi wanda ke kai a kai a cikin abincinmu. Da farko kallo, yana da sauqi qwarai shirya shi, kuma wannan shi ne bangare gaskiya, babban abu shi ne sanin wasu asirin da zai sa wannan delicacy gaske da dadi da kuma amfani. Daya daga cikin nuances na dafa abinci shi ne nau'ikan da aka zaba don salting, kuma wace irin iri ne da ya dace da wannan, zamu duba cikin wannan labarin.

Wani irin kabeji ya dace da salting: ja ko fari?

A al'ada don salting da leaven amfani da kabeji da fari. Yawan jan yana da kyau a kiyayewa, amma ana amfani da girke-girke daban-daban don yin shi.

Yana da muhimmanci! Don shirye-shiryen hatsi da kuma salted kabeji ya fi dacewa da fifiko iri iri maimakon nauyin.

Yaya tsofaffi ya shafi tsari

Gaskiyar ita ce, ya fi tsayi kayan lambu, da karin bitamin da kuma ma'adanai da ke tattare da shi, kuma a yanayin sha'anin kabeji, mafi yawan sugars, wanda ke taka muhimmiyar rawa a cikin tafiyar matakai.

Bincika ko dan majalisa na kabeji, Megaton f1 don mikiya.

Farawa iri

Farawa iri dauke da ƙananan sugars. Bugu da ƙari, ƙwayarsu suna da laushi mai laushi da m. Babban manufar irin wannan iri shine sabo mai amfani, alal misali, a salads.

Tsarin matasa yana da wadata a cikin bitamin, ma'adanai da fiber, da kuma kasancewarsa a cikin abinci a farkon da tsakiyar lokacin rani shine babban amfani ga jiki. Amma, alal, ba a adana shi ba kuma ba'a amfani da shi ba don blanks.

Koyi game da halaye na kabeji na romanesco, Kale, Kat Choi, kohlrabi, farin kabeji, savoy, jan kabeji, fararen fata, Brussels sprouts, kabeji ornamental.

Mid-kakar da kuma marigayi-ripening iri

Yawan iri-iri ya fara har zuwa ƙarshen Satumba - farkon Agusta kuma, bisa ga haka, yana da lokaci don tara adadin abubuwan gina jiki. Irin waɗannan kayan lambu sun zarce farkon da dandano da kuma ajiya.

An yi imani cewa Maganar marigayi sun fi dacewa da tsince-tsire da magunguna. Sakonsu ya fi kyan gani kuma suna da kyau, suna da kyau a adana kuma suna da dandano mai kyau. Saboda haka, 'yan mata masu kwarewa suna ba da fifiko ga su, idan yazo ga blank.

Shin kuna sani? Sauerkraut ya fi koshin lafiya fiye da sabo ne, banda haka, bitamin da ke ciki yana kasancewa har tsawon watanni 10 daga lokacin da ake dafa.

Bayyanar kabeji: tsarin zabin mahimmanci

Don haka, bari mu gano abin da ya kamata ya kamata a yi girbi don girbi:

Yafi girma cikin taken, mafi kyau! A cikin manyan kayan lambu, mai yawa ruwan 'ya'yan itace.
Babu koren ganye, amma fari. Gaskiyar ita ce, zanen farar fata yana dauke da sukari, wanda ya zama wajibi ne don fermentation.
Down tare da haushi, kawai zaƙi! Bai kamata ku yi amfani da ƙwayar kabeji ba, wanda yake da haushi, tabbatar da gwada wani lokacin shredding.
Density da crispness - maɓallin hanyar nasara! Da mahimmanci da juicier jigo, zabin samfurin ƙarshe zai kasance.
Hanyar gwaji mafi kyau shine squeezing cikin ganyayyaki. Idan wannan yana samar da ruwan 'ya'yan itace mai yawa, to, iri-iri ya dace.

Mafi kyau iri na kakar kakar kabeji don pickling da pickling

Ba a komai ba, sai kawai wasu nau'o'in tsaka-tsire-tsire-tsire-tsire-tsire-tsire masu dacewa da tsirrai da fure. Za mu bincika mafi mashahuri.

Tsarki-1305

Amfani da wannan iri-iri shine gajeren lokacin girma, kawai 90 - 95 days kuma dandano mai kyau. "Girma - 1305" - mai dadi, m da m. An yi amfani da takalma kaɗan masu daraja (kg 4-5) don amfani da sabo da blanks.

Ana shuka tsaba a watan Maris - Afrilu, kuma a cikin marigayi Afrilu - farkon watan Mayu, an dasa bishiyoyi a cikin ƙasa. Lokacin da dasa shuki ba'a bada shawara don zurfafa zurfin ƙasa, ƙwaƙwalwar wuyansa ta nutse cikin ƙasa ba fiye da 4 cm ba.

Ganye yana buƙatar tabbatar da ruwa na yau da kullum, sako ƙasa da shi daga weeds, kuma ya ciyar da sau 2 zuwa 3 a lokacin girma.

Shin kuna sani? Gishiri na sauerkraut yana sauya nauyin gishiri, kuma idan kun sha 200 ml irin irin wannan abincin kafin idin, zamu iya kaucewa marasa lafiya a rana mai zuwa.

Kyauta

Kyakkyawan iri-iri waɗanda ke dacewa da blanks kuma don ajiya mai tsawo. "Kyauta" yana da sauƙi a rarrabe daga wasu cabbages, tun da yake siffar halayen wannan nau'i ne mai rufi a kan foliage. Kayan kyauta "Kyauta" na matsakaici ne, nauyin nauyin su na iya bambanta daga 3 zuwa 5 kg.

Wannan jinsin yana da shawarar da za a dasa ta a ƙasa mai laushi. Yana da matukar muhimmanci cewa injin ya sami isasshen haske. Ana buƙatar tsaba don seedlings a watan Afrilu - Mayu, kuma bayan kwanaki 50-55, yana shirye don dasawa zuwa cikin ƙasa.

Kyautar "kyauta" tana da kyau ga watering da kuma takin gargajiya, kuma kariminci yana ba da girbi mai yawa 115-140 bayan dasa.

Koyi yadda za a zabi tsaba, yadda za a ajiye sararin samaniya lokacin da dasa shuki seedlings, yadda za a wanke ƙasa, ko ya dace ta amfani da cassettes don seedlings, peat tablets, takardar bayan gida, lokacin da shuka kabeji a kan seedlings, lokacin da sopoping.

Dobrovodskaya

Wannan iri-iri ne halin manyan forks (5-6 kg), tare da mai yawa da kuma m foliage. Kayan lambu yana da dandano mai dadi tare da kayan yaji. Shugabannin wannan kabeji ba su daɗewa, amma, rashin alheri, ba za a iya adana su ba na dogon lokaci. Amma ga tsincewa da salting "Dobrovodskaya" kabeji yana da kyau.

Ana shuka tsaba daga tsaba, kuma bayan kwanaki 50-55 an dasa su a cikin ƙasa. Don dasa shuki, wajibi ne don zaɓar wuraren da kyau kuma tabbatar da yin amfani da su na yau da kullum. Da iri-iri ne sosai resistant zuwa cututtuka na fungal da kwari.

Yana da muhimmanci! Don ci gaba da kirkiro manyan kaya, yana da muhimmanci don ciyar da tsire-tsire tare da nitre a duk lokacin girma. Ana yin taki daga lissafin: 20 g da 1 sq. M na lambun lambun.

F1 ranar tunawa

Duk da cewa iri-iri ne matasan, ana amfani dashi sosai don blanks. Gishiri ko sauerkraut "Jubilee F1" za'a iya adana shi don watanni 5-6.

Tsaba ga seedlings dole ne a sown a watan Afrilu, da kuma karshen May, da tsire-tsire suna transplanted cikin gadaje. Kula da kabeji na wannan nau'in ya ƙunshi sababbin hanyoyin, wato watering watering, fertilizing da weeding daga weeds.

Ta girbi, zaka iya farawa cikin kwanaki 100-120 daga ranar dasa.

Koyi yadda za a kula da kabeji, yadda za a yi takin don girma babban kabeji, yadda ake ciyar da kabeji daga magunguna, yadda za a ruwa, ko don tattara ganye, yadda za a adana.

Menza F1

Abincin dadi, mai juyayi da muni "Menza F1" yana da kyau a cikin sabo da salted. Amfani da wannan nau'i-nau'i ne manyan shugabannin 7 - 9 kg. Fresh, za'a iya adana shi har sai Maris, kuma ya dafa shi fiye da salteded ko salted.

Ana shuka tsire-tsire a zazzabi na digiri 16 - 20. A cikin watan Mayu - Yuni, an dasa shi a cikin ƙasa. Wannan iri-iri yana da matukar damuwa ga yanayin yanayi mara kyau, kuma gaba ɗaya ba shi da kulawa.

Koyi yadda za'a kawar da kabeji daga kwari da cututtuka, musamman, daga keels, aphids, kabeji, cruciferous ƙuma.

Mafi kyau iri na marigayi cikakke kabeji na pickling da pickling

Mafi kyau ga salting da pickling an dauke shi ne marigayi kabeji ripening. Har zuwa karshen watan Satumba - farkon watan Oktoba, a wannan lokaci ne irin amfanin gona yake girbe, abubuwa masu amfani da yawa sun tara a cikinta.

Amager 611

Mafi kyau ga pickling da salting. Shugabannin koren launi suna da nauyin hade da kakin zuma. Nauyin nauyin daya ya bambanta daga 2.5 zuwa 5 kg.

Ana shuka tsaba na "Amager 611" a Afrilu. Bayan kwanaki 50 - 55, an yi ta da katako da kuma dasa a kan gadaje. M, loamy ko loamy ƙasa mafi kyau dace don dasa.

Yana da muhimmanci! Wajibi ne a yi la'akari da shawarwari game da juyayi da kuma tsire-tsire masu shuka bayan legumes, nightshade, tsire-tsire da albasarta don samun girbi mai karimci.

Kharkov hunturu

Kyakkyawan sa a kowane hali, yana da babban halayen gastronomic kuma an dace da shi don salting da fermentation. Forks zai iya zama a kan gadaje har sai marigayi kaka kuma hakan kawai ya sa su fi kyau.

"Kharkov Winter" ma unpretentious a kulawa. Bayan da aka dasa tsaba a cikin ƙasa, zai iya yin ba tare da watering na dogon lokaci ba. Har ila yau, ana ganin nau'ikan iri-iri suna da matukar damuwa ga zafi da cututtuka daban-daban.

Koyi yadda za a shirya kabeji don hunturu, yadda za a yi kabeji da sauri, yadda za a zabi kabeji a cikin yankin Georgian, yadda za a yi kabeji da karas a cikin Yaren mutanen Koriya, yadda za a zabi kabeji, yadda za ku iya dafa kabeji.

Moscow kwanan baya

Kyakkyawan kabeji, wanda shine cikakke ga blanks, kuma za'a iya adana shi sosai. Shugabannin Moscow Late na iya isa nauyi na 10-15 kg. Yana da tsada sosai da kuma roba, kuma dandano yana da dadi sosai. Shugabannin ba su kwarara ba.

Kabeji na wannan iri-iri yana buƙatar a ƙasa, kawai ƙasa mai kyau ya dace da dasa shi. Ba ya jure wa rashin rashin ruwa, don haka yana da muhimmanci don samar da shuka tare da ciyarwa da kuma ciyar da lokaci. "Tsarin Moscow" yana nuna yawan amfanin gona.

Bincike abin da yake amfani da sabo ne farin kabeji da sauerkraut.

Turkis

An dauki daya daga cikin mafi kyau iri don salting da sourdough. Yana da dandano mai kyau. Gwaninta suna da ƙananan, suna kimanin kusan 2.5 kilogirai, mai mahimmanci da m, kuma, mahimmanci, ba su da haɗuwa ga fashewa.

Tsaba a bude ƙasa sown a watan Mayu - Yuni. Ana dasa kayan abu mai zurfi cikin ƙasa ba fiye da 2 - 3 cm Shirin dasa shi ne 60x60. Kula da tsire-tsire shi ne watering watering, dressing. An girbe amfanin gona a cikin marigayi Satumba - farkon Oktoba.

Koyi yadda za a zabi naman kaza, namomin kaza, namomin kaza, cucumbers, man alade, kore tumatir, ja tumatir.

Geneva F1

Wannan nau'in nau'i nau'i ne na duniya, cikakke adana sabo har zuwa girbi na gaba. Yana lura cewa zaka iya gishiri da kuma irin wannan kabeji a kowane lokaci: a cikin fall, a cikin hunturu, a cikin bazara. Ta na da dandano mai kyau.

Daga tsaba na "Geneva F1", an fara shuka seedlings (lokacin mafi kyau ga shuka shine Afrilu), kuma a watan Mayu za'a iya dasa shi cikin gadaje. A iri-iri ne resistant zuwa cututtuka da kwari.

Shin kuna sani? Gishiri da ƙuƙwarar ƙwayoyi - Ba wai kawai dadi ba, amma har ma da lafiya. Yin amfani da wannan samfur na yau da kullum shi ne kyakkyawar rigakafin ciwon daji.

Shin, kabeji shafi m sourdough rana

Don samun dadi mai daɗin sauerkraut ko kabeji da aka zaba, bai isa ya zabi iri-iri iri-iri ba, amma kana buƙatar la'akari da wasu al'amura.

An yi imanin cewa ba lallai ba ne ya kamata a shiga shirye-shiryen irin wadannan blanks a cikin kwanakin wata, tun da yake a ƙarƙashin rinjayar babban aikin da aka yi da watsi da watsi da watsi da watsi da watau Moon. Kabeji, dafa a kan waɗannan kwanaki, da sauri a dafa shi, amma dandano da rayuwa ba su yarda ba. Saboda haka, ana bada shawara ga salting wannan kayan lambu a kan wata mai girma, wato, nan da nan filin filin cikakken wata. Har ila yau, babban muhimmancin shine ranar da shugabannin suka yi. Gidajen gida masu kwarewa sun yarda cewa abin da ya fi dacewa don dafa abinci - namiji, wato, Litinin, Talata da Alhamis. Bisa ga lura da dogon lokaci, cabbages, salted a kwanakin nan, suna da kyakkyawan halayyar halayen.

Yadda ake amfani da kabeji mai laushi: mataki-mataki na girke-girke

Mun yanke shawarar abin da iri dake dacewa da girbi, kuma mun gano ko wane lokaci ya fi dacewa da abincin tsami da kabeji mara kyau. Kula da mai kyau, girke-girke.

Bukatun Sinadaran

Don shiri muna buƙatar:

kabeji - 2 kg;
karas - 1 pc.;
gishiri - 40 - 50 g;
sugar - 0.5 - 1 tsp

Yana da muhimmanci! Idan ana so, za ka iya ƙara bay ganye, zafi barkono ko allspice, cumin, Dill, cranberries ko kore apples dandana.

Shirin mataki-mataki

A wanke kayan lambu, tsabtaccen karas, cire ƙananan ganye daga kabeji.
Ciki da kabeji tare da shredder, rub da karas a kan m grater.
Hada kayan lambu, haxa su kuma a hankali ƙara gishiri da sukari.
Sa'an nan kuma, don saukakawa, yana da kyawawa don raba kabeji zuwa sassa da dama kuma a hankali a gwangwadon, kafin a cire ruwan 'ya'yan itace.
Mun rago da kabeji, wanda ya bar ruwan 'ya'yan itace a cikin kwanon rufi, domin ya sa kwandon ya cika, mafi kyau. Lokacin da saukean ya cika, ya kamata ka sake yin amfani da shi tare da taimakon katako na katako. Yana da kyawawa cewa gefuna sun fara fita daga ruwan 'ya'yan itace.
Yanzu kana buƙatar tabbatar da zalunci. Don yin wannan, ɗauki farantin ko shinge mai dace da diamita da wuri a kan kabeji. Top sa wani farantin da lita 1 - 2 lita na ruwa.
Ka bar saucepan ƙarƙashin wuyan har kwana uku. A lokaci ɗaya a kowace rana, kuma mafi dacewa sau 2 a rana, yana da muhimmanci don yin kusurwa a ciki tare da sanda na katako. Irin wannan hanya ya zama dole don kawar da gas din da aka kafa a cikin tsari na ƙaddamarwa. Idan muka manta da wannan nuni, haushi zai iya bayyana, wanda ba zai yi ado wannan tasa ba.
Bayan kwanaki 3, mafi kyawun kabeji yana shirye. Ku bauta wa shi a matsayin mai tasa, wajibi ne da kayan lambu. Zaka iya ƙarawa da shi cucumbers ko namomin kaza, kazalika da kore da albasa.
Store shirye sauerkraut a cikin firiji ko cellar a zafin jiki na 0 zuwa +5 digiri. Rayuwar rayuwar wannan samfurin ita ce watanni 10.

Bidiyo: yadda za a yi kabeji Yanzu ku san wane nau'i na kabeji sun fi kyau don salting da pickling, da kuma wace rana suna da kyau ga wannan tsari. Tabbatar ƙoƙari ka dafa abincin ƙura bisa ga girke-girke da aka shirya, za ku ji dadin shi.

Abin da maki na kabeji ya dace da salting: reviews

Gaba ɗaya, an yi imani da cewa mafi dacewa ga fermentation, iri-iri - sun fi dacewa da yanke da kuma adana mafi alhẽri, kamar kuma ƙila za a iya adana su. Mu, alal misali, tsiro da matasan Naomi F1 don ɗaukan kaya.