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فهرست ممتازترین دستورهای کافه شمشیری

اینجا چکیده ای از بهترین دستورهای سایت به زعم نگارنده رو داریم. آرشیو فخمیه سایت، چون صدفی پر در، حاوی دستورهای بی شماری هست و لذا انتخاب این لیست برای بنده بسیار سخت بود. معیار گزینش، یادآوری لذت چشایی بنده پس از صرف غذای مورد نظر و استقبال عمومی خوانندگان از دستور مورد نظر بود. اگر دستور دیگه ای طی این سالیان دراز نظر شما رو جلب کرده، وارد منوی ثابت شما شده، و یا خاطره خوشی برای شما خلق کرده همین جا کامنت بدید و سایرین رو از این مهم مطلع سازید.  1)انواع  خوراک با گوشت بره: i.ماهیچه، ران،  یا شانه بره:  باقالی پلو با ماهیچه گوسفند آبگوشت کشمیری رون بره پروونسال به روش سو-وید شونه گوسفند با نخود و آب انار ران گوسفند تنوری بریونی (غذای اصفهانی) مدرن~تلیت کشک نوین ماهیچه گوسفند بِرِیز شده در شیر ii.گوشت بره چرخ کرده: کوفته بره با ادویه جات معطر و سس ارده و لیمو

Lacto fermented cabbage (in style of Kimchi or sauerkraut)

Disclaimer: There are specific technical requirements to ferment proper Kimchi or sauerkraut. Some of the most important of such regulations are: the type of cabbage (Kimchi is primarily made with Napa), the shredding size (foo sauerkraut, white cabbage is shredded finely), the salt content, and the fermentation temperature. All of the aforementioned parameters, among other things, affect the final flavor and the generated acid content of fermented product. The fermented cabbage presented here might not strictly qualify as an authentic Kimchi or a proper sauerkraut, it is a simple homemade recipe which borrows common features from both the Korean and German icons. Similar to sauerkraut, the white cabbage is shredded finely; like Kimchi, the mixture is spiced up with chili and garlic powders. Finally the fermentation process, in terms of the initial salt content and fermentation temperature, is more aligned with the traditional sauerkraut.     

Ingredients:
2.2 Pounds (~ 1 kg) white cabbage, finely shredded
0.7 Oz (~20 gr) sea salt
1 TBSP mild Kashmiri chili powder (or any chili of pepper powder of your choice)
1 TBSP granulated garlic 
Untreated spring water, as needed

Fall juicy cabbages are the best ones for the fermentation purpose. Ideally, no external water should be added to the mixture. However, spring water can be added, in case the cabbage does not qualify as the most ideal. Mix the salt with cabbage shreds and let bruise for half an hour or until the natural cabbage juices are released. In case the cabbage does not offer much moisture, add a dash of spring water. Mix the cabbage with chili and garlic powders. Transfer the mixture, in several batches, to a tall glass container. Before the addition of the next batch, firmly pack the previous one.
To ensure anaerobic fermentation, the process in which salt is transformed to acid, cabbage shreds should be below the water level. To do so, I put the lid of a smaller jar on the cabbage layer, which was then followed by a heavy object on top. This is to ensure that cabbage pieces will not float. I then added a dash of spring water to ensure the cabbage layer is fully submerged. I fermented the mixture for 3 week in a dark place (an indoors cabinet would do). After three days, the process started and the mixture started to "burp," as evident on the right panel above with noticeable small bubbles on the surface. After that stage, the jar should be uncovered once a day to let the gas escape. The cabbage might smell strong initially, each day you will notice that the smell is less pungent. When the process slows down (from the second week) you may open the jar every two or three days.

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