Tu je podrobn\u00fd \u010dl\u00e1nok o tom, ako pripravi\u0165 nakladan\u00fa kapustu (klasick\u00e1 varza murata) pod\u013ea trad\u00edcie, ide\u00e1lnu na sarmale aj chrumkav\u00e9 \u0161al\u00e1ty.<\/p>\n\n\n\n
Dokonal\u00fd sprievodca nakladanou kapustou: Na sarmale a \u0161al\u00e1ty
Zber celej kapusty je umenie, ktor\u00e9 si vy\u017eaduje trpezlivos\u0165 a nieko\u013eko mal\u00fdch tajomstiev. Kone\u010dn\u00fdm v\u00fdsledkom by mala by\u0165 kapusta s pru\u017en\u00fdmi listami, zlatou farbou a vyv\u00e1\u017eenou kyslou chu\u0165ou. Tu je n\u00e1vod, ako \u010do najlep\u0161ie vyu\u017ei\u0165 prirodzen\u00e9 kvasenie.<\/p>\n\n\n\n
Kapusta: Vyberte si jesenn\u00fa kapustu, najlep\u0161ie s tenk\u00fdmi listami a nie pr\u00edli\u0161 stla\u010den\u00fdmi (mali by by\u0165 na dotyk mierne \u201epru\u017en\u00e9\u201c).
So\u013e: Pou\u017e\u00edvajte iba hrubozrnn\u00fa celozrnn\u00fa so\u013e (nie jodizovan\u00fa), ktor\u00e1 je nevyhnutn\u00e1 pre spr\u00e1vne kvasenie.<\/p>\n\n\n\n
Korenie: Pre autentick\u00fa chu\u0165 pridajte su\u0161en\u00e9 vetvi\u010dky k\u00f4pru, kore\u0148 chrenu (ktor\u00fd udr\u017e\u00ed kapustu chrumkav\u00fa), zrnk\u00e1 korenia a ak uprednost\u0148ujete zlato\u017elt\u00fa farbu, hrs\u0165 kukuri\u010dn\u00fdch z\u0155n alebo pl\u00e1tkov kdoule.<\/p>\n\n\n\n
30 gramov soli na ka\u017ed\u00fd liter vody.
(Pr\u00edklad: na 10 litrov vody budete potrebova\u0165 300 g soli.)<\/p>\n\n\n\n
Krok 2: Usporiadanie v n\u00e1dobe
Na dno suda alebo ve\u013ekej n\u00e1doby z potravin\u00e1rskeho plastu (alebo skla) poukladajte polovicu byliniek (k\u00f4por, pr\u00fa\u017eky chrenu, korenie). Kapustu poukladajte s otvorom nahor. Kapustu tesne pritla\u010dte k sebe a do pr\u00e1zdnych priestorov pridajte zvy\u0161n\u00e9 bylinky.<\/p>\n\n\n\n
Krok 3: N\u00e1lev
Rozpustite so\u013e v studenej vode a dobre mie\u0161ajte, k\u00fdm sa \u00faplne nerozpust\u00ed. Nalejte tekutinu na kapustu, k\u00fdm nie je \u00faplne ponoren\u00e1. Je d\u00f4le\u017eit\u00e9 umiestni\u0165 na kapustu z\u00e1va\u017eie (\u0165a\u017ek\u00fd tanier alebo \u010dist\u00fd kame\u0148), aby zostala ponoren\u00e1 v tekutine.<\/p>\n\n\n\n
Krok 4: \u201ePren\u00e1\u0161anie\u201c (Tajomstvo transparentnosti)
Po\u010das prv\u00fdch dvoch t\u00fd\u017ed\u0148ov je potrebn\u00e9 n\u00e1lev \u201eprevzdu\u0161\u0148ova\u0165\u201c. M\u00f4\u017eete to urobi\u0165 pomocou hadice na vh\u00e1\u0148anie vzduchu do tekutiny alebo dekantovan\u00edm \u010dasti tekutiny a jej op\u00e4tovn\u00fdm naliat\u00edm. T\u00fdm sa zabr\u00e1ni tomu, aby sa n\u00e1lev stal zakalen\u00fd alebo visk\u00f3zny.<\/p>\n\n\n\n
Pre Sarmale: Listy sa stan\u00fa priesvitn\u00fdmi a m\u00e4kk\u00fdmi, ide\u00e1lnymi na rolovanie bez zlomenia.
Na \u0161al\u00e1t: Kapustu jednoducho nakr\u00e1jajte na tenk\u00e9 pr\u00fa\u017eky, pokvapkajte olivov\u00fdm olejom a pridajte \u0161tipku korenia alebo papriky. Netreba prid\u00e1va\u0165 viac soli!<\/p>\n\n\n\n
Extra tipy
Chren: Nezabudnite na\u0148! Je to pr\u00edsada, ktor\u00e1 zabra\u0148uje tomu, aby kapusta zm\u00e4kla.
Kontrola: Ak sa na povrchu (ru\u017ei\u010dke) tvor\u00ed biely film, okam\u017eite ho odstr\u00e1\u0148te dierkovanou ly\u017eicou a o\u010distite okraje n\u00e1doby.
Prajeme pr\u00edjemn\u00fa pr\u00e1cu a dobr\u00fa chu\u0165 k v\u00e1\u0161mu dom\u00e1cemu sarmal\u00e9!<\/p>\n","protected":false},"excerpt":{"rendered":"
Tu je podrobn\u00fd \u010dl\u00e1nok o tom, ako pripravi\u0165 nakladan\u00fa kapustu (klasick\u00e1 varza murata) pod\u013ea trad\u00edcie, ide\u00e1lnu na sarmale aj chrumkav\u00e9 \u0161al\u00e1ty. Dokonal\u00fd sprievodca nakladanou kapustou: Na sarmale a \u0161al\u00e1tyZber celej […]<\/p>\n","protected":false},"author":2,"featured_media":621,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"_links":{"self":[{"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/posts\/620"}],"collection":[{"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=620"}],"version-history":[{"count":1,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/posts\/620\/revisions"}],"predecessor-version":[{"id":622,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/posts\/620\/revisions\/622"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/media\/621"}],"wp:attachment":[{"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}