Ukupheka kvass - izindlela zokusebenzisa ekhaya

Okungenani, eminyakeni engaphezu kwengu-eyedlule edlule amaSlav akwazi ukupheka i-kvass. Ngokokuqala ngqa kubalulwe ezincwadini, okubhekisela ngonyaka ka-989. Khona-ke amaPoles namaLithuani angayipheka. Futhi i-kvass yayingeyona isiphuzo abantu baseklasini elilodwa basebenzise. Wayedakiwe ngabanikazi bomhlaba kanye nabalimi bezilwane, amakholi namasosha. U-Kvass wayephuzile ngemuva kokusebenza kanzima, njengoba bekukholelwa ukuthi kusiza ukususa ukukhathala nokubuyisela amandla. Kwakukholelwa ukuthi lesi siphuzo esimangalisayo sisiza kuzo zonke izifo kanye nezinye izinambuzane ezilimazayo zibhubha kuwo.

Futhi kakade ekhulwini le-15 kwakukhona okungenani izinhlobo ezingu-500 zalesi siphuzo eRussia. Kodwa ngisho nokupheka kwe-kvass akuzange kulahlekelwe ukuhambisana kwayo. Namuhla, abantu basebenzisa okungenani ama-150 zokupheka of berry, izithelo, uju nesinkwa kvass. Basebenzisa isinkwa se-rye rusks, amajikijolo nezithelo, uju, ama-juice, okusanhlamvu kanye ne-rhubarb. Futhi njengoba izithasiselo eziya kuso zihamba imvubelo, omisiwe, ushukela noma eminye imikhiqizo.

Futhi manje mayelana nendlela yokupheka i- kvass ekhaya. Ukuze wenze lokhu, udinga ukufunda inqubo elula yezobuchwepheshe. Iqukethe izigaba ezimbili. Isigaba sokuqala ukulungiswa kwe-wort, kanti isigaba sesibili - ukuvutshelwa kwayo. I-Kvasnoe kumele ibe yi-extract of fruit, bread or other materials. Futhi isetshenziswa imvubelo yayo yokuvutshelwa.

Futhi ukuze i-wort iqale ukuzulazula, kufanele ithululelwe esitsheni (ibhodlela elikhulu noma into enjengaleyo), uyimboze ngesembozo bese uyibeka endaweni efudumele. Uma seliphonswa ngaphandle, i-kvass kufanele ihlungwe futhi ihlile, bese isetshenziselwa amabhodlela. Ngenxa yalezi zinhloso amabhodlela avela ngaphansi kwe-champagne noma amabhodlela epulasitiki lapho iziphuzo ezingekho izidakamizwa zithengiswa khona. Futhi ukupheka okuqhubekayo kwe-kvass kudlulile ngaphandle kokudlula (ukudubula nokuqhuma kweziqukathi), lawa mabhodlela kufanele aqiniswe njengokuqina ngangokunokwenzeka ngezigqoko futhi ziboshiwe nge-twine noma ucingo. Khona-ke badinga ukufakwa endaweni epholile, ukuze i-kvass izokwenza okuhle kuze kube sekupheleni.

Lezi yimithetho ejwayelekile kuphela, okumele ilandelwe ukuze yenza i-kvass. Iresiphi yokulungiselela i-wort ingahluka kakhulu. Thatha okungenani i-apple kvass, ibizwa nangokuthi i-cider. Kuzodinga izingxenye ezinjalo: 8-12 kg we-apula, isinamoni - 3 tsp, 1 kg ushukela, 1 kg uju kanye no 6-8 amalitha amanzi.

Ama-apula kufanele ahlukaniswe futhi aphonswe esakeni elihlanzekile lelineni. Lesi sikhwama kufanele siboshwe futhi sibekwe ku-tank koqweqwe lwawo koqweqwe lwawo, futhi phezulu kwama-apula kukhona umjikelezo wokhuni onomthwalo. Khona-ke amanzi abilisiwe athululelwa emathangi, lapho ushukela noju kuchitheka khona. I-tank ihlanganiswe indwangu ehlanzekile futhi ifakwe endaweni epholile yokugcoba. Le nqubo ihlala cishe amasonto angu-4-5. Ekupheleni kwalesi sikhathi, uma i-cider ivinjelwa, kufanele ithululelwe ezitsheni ezihlanzekile nangesobunxele ukuze igcinwe emgodini owodwa.

Khona-ke ukulungiswa kwe-kvass kuqala ngendlela entsha. Leyo mash kufanele isetshenziswe futhi ngamanzi abilayo, futhi echitha uju noshukela, futhi ibuye ishiye ukuzulazula. Futhi emva kwenkathi efanayo siphinde silungele kvass. Ngendlela efanayo, le nqubo iphindwe okwesikhashana. Khona-ke zonke izinhlanzi ezintathu ze-kvass kufanele zixutshwe futhi zishiye kule mpahla, lapho zizophonswa khona ekugcineni. Kuthatha izinyanga ezingu-6 kuya kwezingu-9. Ngemuva kwalokhu, i-cider ingasetshenziselwa ukuphululelwa emabhodleleni, iboshwe futhi ibanjwe enye inyanga emiphongolweni. Emva kwazo zonke lezi zinqubo uzothola i-apple kvass enhle.

Njengoba ungabona kusuka iresiphi engenhla, ukuze ulungiselele i-apple yangempela kvass, kuthatha isikhathi esiningi. Kodwa zikhona izindlela zokupheka lapho isiphuzo esihle siphuma ngokushesha kakhulu. Isibonelo, ukupheka ekhaya kvass kuthatha okungaphezu kwezinsuku ezine. Kuzodinga izingxenye ezinjalo: ama-500 g we-rye breadcrumbs, ama-4 amalitha amanzi, ama-gramu angu-200 ushukela, ama-gramu ama-50 omisiwe, amahlamvu angu-4 e-currant kanye namahlumela ayishumi.

Ukwenza amabhisikidi, udinga ukuthatha isinkwa sika-rye bese uyomisa kuhhavini. Kufanele kube mnyama omnyama. Khona-ke la ma-rusks athululelwa ngamanzi abilayo bese efakwa endaweni efudumele yamahora angu-3-4. Khona-ke i-wort engapheli ihlungiwe nge-gauze, ehlanganiswa ibe yizingxenye eziningana. Imvubelo incibilikisiwe engilazi yamanzi futhi yenezelwa kule nhlanzi. Futhi kufanele kube nokuphonswa i-currants, i-minti kanye noshukela. Khona-ke izitsha zimbozwe ngendwangu futhi zibeke amahora 10-12 ngokushisa. Ngalesi sikhathi i-wort izoba nesikhathi sokuphuza kahle. Futhi uma i-ferment ngokuphelele, kufanele ihlungiwe futhi iphonswe ngamabhodlela. Kulezi zikhumba kunezici ezimbalwa, ziboshwe kahle futhi zifakwa endaweni epholile. Ngemuva kwezinsuku ezintathu uthola i-kvass eyenziwe ngomumo.