Manje i- kvass ayiyona ethandwa kakhulu njengoba yayiseRussia, lapho lesi siphuzo sasisetshenziselwa ukukhipha ukoma kuphela, kodwa ngisho nezinhloso zokwelapha. Enye yezinketho ezinhle kakhulu i-kvass ku-ferment kusuka kufulawa we-rye, ogcwele amavithamini futhi awusizo ekusetshenzisweni kwemithi. Sizochaza izinhlobo eziningana zokuhlela okuqhubekayo.
Iresiphi ye-kvass kusuka kufulawa we-rye nomvubelo
Ukulungiselela ukuqala kwakho - inqubo, nakuba ilula, kodwa isikhathi eside, ngakho-ke uyinikeze kanyekanye izinsuku ezimbalwa.
Izithako:
- ukuvuthwa nge omisiwe - 500 ml;
- amanzi - amalitha angu-8;
- ushukela - 75 g.
Ukulungiselela
Ebhakede le-kvass kuyadingeka ukuba ulungiselele mayelana no-500 ml yemvubelo, ngakho thatha ufulawa we-rye engxenyeni engama-litre bese uwuxubanise ngamaconsi ayishumi we-ushukela. Qala kancane kancane uthele amanzi afudumele, ulethe ingxube yefulawa ibe yinto engavamile. Ukusheshisa inqubo yemvubelo yokuvuthwa inganezelwa kwimvubelo, kodwa kufanele kukhunjulwe ukuthi akulula ukuthatha ukunambitheka kwabo, ngakho-ke, omisiwe (ama-10-15 ama-pcs.) Kungaba yinto ehlukile, engahlanjululwa ekuqaleni. Shiya imvubelo embizeni ngevolumu engaphezu kwesigamu ilitha ekushiseni izinsuku ezimbalwa, ngaphambi kokuthenga i-acid sage nokwandisa ivolumu.
Lapho umhlabathi usulungile, ungasetshenziselwa ukulungisa amalitha ayi-10 e-kvass. Ngenxa yalokhu, imvubelo ihlanjululwa ngamanzi ukuze kube nokuvumelana okunamandla. Bese wengeza 8-8.5 amalitha amanzi ashisayo emgqonyeni olungiselelwe. Vala isitsha ngesisekelo sesembozo se-kvass, ukugoqa bese usishiya amahora angu-4-5 noma kuze kube yilapho konke kuhlile phansi kuya kuma-36-38 degrees. Ngemva kwesikhashana, imvubelo ingeziwe kwisisekelo esihlile. Ngemuva kokungeza ukuvutshelwa, isitsha esinekvass siphinde sabekwa ekushiseni amahora angu-6-7, bese kuthiwa igcoke ngobumnene, ihlungiwe futhi ihlile ngaphambi kokusetshenziswa.
Lesi sikhwama semvubelo yefulawa we-rye singakulungiswa kusuka emhlabathini osele (sourdough), ukuwuthatha embizeni bese uwenza, ukuxuba nezipuni ezintathu zefulawa kanye nezinkezo ezimbalwa ushukela.
Ukulungiselela kvass kusuka ufulawa rye on imvubelo
Imvubelo ye-kvass emhlophe kusuka kufulawa we-rye yenziwa izinsuku ezingaphansi kwezinsuku ezine. Le mvubelo ayifaki imvubelo yezimboni, ngakho-ke inqubo yokuvuthwa ingathatha isikhathi esiningi, kodwa endleleni ozophuma ngayo uzothola isiphuzo esingokwemvelo ngokuphelele.
Izithako:
Ukuqala:
- ufulawa we-rye - 145 g;
- ushukela - 10 g;
- amanzi 230 ml.
I-kvass:
- amanzi - 2.8 amalitha;
- imvubelo - 230ml;
- "Dry" kvass - 7 tbsp. izinkezo;
- ushukela - 115 g.
Ukulungiselela
Imvubelo kufanele ilungiswe kusengaphambili, izinsuku ezingu-4 ngaphambi kokuxuba izithako ze-kvass. Hlanganisa isigamu sefulawa, isigamu samanzi kanye nesinkwa ushukela. Shiya isitsha semvubelo ekushiseni usuku lonke. Ngemuva kwalokho, ukuvuthwa kunondliwa ngamapuni wezipuni ezimbalwa, okwenziwe ngamanzi (okwanele ukubuyisela ukuhambisana nokuphefumula) noshukela. Sishiya ngelinye ilanga. Phinda inqubo yokwengeza izithako ezisele futhi uthele kabili ngaphezulu.
Lapho imvubelo isilungile, ungaqhubeka futhi ulungiselele i-kvass ngokwayo. Ukuze wenze lokhu, cishe i-230 ml ye-starter kufanele ihlanjululwe emanzini abandayo ahlanjululwe kanye noshukela kanye ne-"kryss" kvass (isinkwa sogu), esingathengwa kalula kunoma yisiphi isitolo. Vala isitsha nge-kvass gauze bese ushiya ekushiseni ngosuku olulandelayo. Emva kokuvuthwa kuqediwe, isiphuzo kufanele sihlungwe nge-cap gauze ngokucophelela ngangokunokwenzeka, ngaphandle kokuthinta isilingi (sourdough) ngezansi. Ngemuva kwe-percolation, isiphuzo singasetshenziswa ngaphambi kokuba sisetshenziswe, bese ushiya imvubelo esiqandisini kuze kufike ukupheka okulandelayo, ukondla ufulawa ocolekileyo we-rye njalo ngesonto.