I-Kvass iyiphuzo elidakayo leSlavic eliqabulayo futhi elomile, elitholakala ngenxa yokuphuza utshwala obungaphelele ne-lactic acid fermentation ye-wort yasekuqaleni (ingxenye ye-ethyl utshwala ayikho ngaphezu kuka-2.2%). I-wort yokuqala yokupheka i-kvass ingafaka ufulawa we-cereal, i- breadcrumbs ye- rye, i-malt (ukolweni noma ibhali), uju oluhlaza okwemvelo (manje ngezinye izikhathi lushintshwa ushukela), izithelo zomvini nezithelo ezihlukahlukene ezimnandi nazo zengezwe kvas. Ama-kvases angenziwa futhi ngesisekelo samajikijolo nezithelo (kokubili ngaphandle nangaphandle kwe-crackers kanye / noma i-malt).
Akutshele ukuthi ungenza kanjani i-cherry kvass nobusi, lokhu kuphuza kuyamangalisa ngenkathi. Ama Cherries akhethe amahle futhi avuthiwe.
I-cherry kvass ngenju
Izithako:
- cherry fresh - 1 kg;
- amanzi (ahlungiwe noma abilisiwe) - 2 amalitha;
- uju wemvelo (noma ushukela ogqamile) - 150-200 g;
- omisiwe - cishe ama-50 g noma imvubelo esicindezelweyo - cishe ngo-3-5 g.
Ukulungiselela
Ama Cherries (ngaphandle kwama-peduncles) sizogeza futhi sibeke ebhodini le-3 litre. Ama-Cherries kumele aphulwe (ungenza ngamunye, nje ukukhipha amathambo noma ukuwachoboza ngamathambo ngqo ebhodleleni). Amanzi atshiswa, kodwa ngeke sibilise - uma kungenjalo sizolahlekelwa u-vitamin C, okuyi-cherry kakhulu. Ezinye izinto eziwusizo (uju, i-pectin, izithelo ze-acids, njll) nazo zingabhubhisa isenzo samanzi abilayo, okwakhiwa ama-compounds ayingozi. Ngakho-ke, izinga lokushisa kwamanzi lapho ukugcwalisa i-cherry kungabi yizinga elingaphezu kuka-40 degrees Celsius.
Sifaka uju nemvubelo noma izithelo zomvini ezingaphenduliwe (kukhona ngempela izilwane ezisefungal ebusweni bayo ezizoqinisekisa ukuvuthwa). Uma usebenzisa ushukela esikhundleni sezinyosi, amanzi angashisa - ama-degree angama-70-80. Amabhodlela e-Throat ahlanganiswe ne-gauze, ahlungwe ngesigamu. Sifaka amabhodlela ngendwangu endaweni efudumele (phezu kwe-veranda egqamile, kwi-loggia). Ukuvutshelwa kufanele kuqale ngosuku lwesi-2-3 (uma kungenjalo ukuqala, engeza imvubelo). Ngemuva kwezinsuku ezingu-4-5 ungakwazi ukucindezela kvass, uthele amabhodlela ukuze uphole futhi ujabulele. Ngosuku lwesishiyagalolunye lwesishiyagalolunye lwesitoreji endaweni epholile, i-kvass izofinyelela amandla ayo amakhulu. Uma i-kvass ekulungele izobe ibhaliswe, okungaba khona
Ngomugqa ohamba phambili ungafaka iqabunga elisha le-minti - lesi sithako sizokhipha isiphuzo ukunambitheka okwedlulele kanye nama-shades anomnandi.
Yiqiniso, i-cherry kvass ingapheka ngokusebenzisa ezinye zokupheka, faka umbuzo ngobuciko.
Esikhundleni semvubelo kanye / noma omisiwe, ungakwazi ukwengeza ekhaya ama-rusks kusuka kwesinkwa se-rye (hhayi okungaphezu kuka-100 amagremu ku-3 amalitha) kanye nama-cones ambalwa we-hops fresh (3-5 kuya ku-3 amalitha).