Ngaba uKimchi uhamba kakubi?

Umxholo

• Uhlala ixesha elingakanani kimchi?
• Uxela njani ukuba kimchi ihambile
• Ingozi yokutya kimchi embi
• Ukugcina ngokufanelekileyo
• Umgca wezantsi

I-Kimchi sisidlo saseKorea esine-tangy esenziwe yimveliso yemifuno enje ngeklabishi ye-napa, ijinja kunye nepepile kwi-brine enamaxesha ().

Nangona kunjalo, ngenxa yokuba kukutya okubilisiweyo, usenokuzibuza ukuba ingaba kuyonakala na.

Eli nqaku likuxelela ukuba i-kimchi ihamba gwenxa-kwaye lixoxa ngeendlela ezilungileyo zokuyigcina ngokukhuselekileyo.

Uhlala ixesha elingakanani kimchi?

Ngaphambi kokuvumba, i-kimchi enexesha eliqhelekileyo igcwele kwisitya esingenasiphelo, esingenawo umoya kunye ne-brine. Abanye abantu banokongeza iviniga yerayisi okanye iviniga yeapile.

Ukucoca inzalo ngendlela eyiyo kubalulekile ekuthinteleni ukukhula okungafunekiyo kwe E. coli, Salmonella, kunye nezinye izifo ezinokubangela ityhefu yokutya (,).

Iyabila kwiintsuku ezi-3-4 kubushushu begumbi okanye kwiiveki ezi-2-3 kwifriji. Ngexesha lale nkqubo, ikhula ne-asidi ye-lactic acid, kunye nezinye iibacteria ().

Igcinwe kubushushu begumbi, i-kimchi ihlala kwiveki e-1 emva kokuvula.

Kwifriji, ihlala ihlaziyekile ixesha elide- malunga neenyanga ezi-3-6-kwaye iyaqhubeka nokubila, enokuthi ikhokelele kwincasa yesourer. Qiniseka ukuba uyibeke ifriji i-kimchi yakho okanye ngaphantsi kwe-39 ° F (4 ° C), njengoko amaqondo obushushu ashushu anokukhawulezisa ukonakala.

Ukuba ukhetha ukunambitheka okunamandla okanye ukuthungwa kwe-crunchier, unokufuna ukulahla i-kimchi yakho emva kweenyanga ezintathu. Emva kweli nqaku, incasa yayo inokutshintsha kakhulu- kwaye inokuba ngumushy.

Nangona kunjalo, i-kimchi isenokuhlala ikhuselekile ukuba ingatyiwa ukuya kuthi ga kwiinyanga ezi-3 ngaphezulu, okoko kungekho sibumbeko, esibonisa ukonakala. Ukuba awufuni kuyilahla kodwa ungabuthandi ubumuncu, zama ukudibanisa izitya ezifana nerayisi eqhotsiweyo okanye isityu sokuthomalalisa incasa yaso.

Kumaqondo obushushu egumbi, ivuliwe i-kimchi ihlala iveki enye. Xa ifriji ngokufanelekileyo, ingahlala iinyanga ezi-3-6. Iyaqhubeka nokubila njengoko indala, isiba sououre kwaye ithambile-enokuthi iyenze ingathandeki.

Uxela njani ukuba kimchi ihambile

Ngethuba nje livumba eliqhelekileyo kwaye lingenayo i-mold, i-kimchi ilungile ukuyitya.

Ngelixa ukutya i-kimchi esidla ngokutya kunencasa ngokwendalo, i-kimchi engahambi kakuhle isenokunuka "," okuthetha ukuba sourer kunesiqhelo okanye kwanotywala.

Umngundo uhlala ukhetha ubushushu obufudumeleyo kodwa ungakhula ekutyeni okubandayo njengoko kuguga, ngakumbi ukuba kugcinwe ngendlela engafanelekanga. Yenza ubunzima obungacacanga okanye amachaphaza amancinci kunye nemibala ngombala ukusuka kumnyama ukuya kuluhlaza okwesibhakabhaka ukuya kuluhlaza.

Umngundo uyingozi kuba awupheleli nje ekuboliseni ukutya kodwa usenokugcina iintsholongwane ezibangela ityhefu ekutyeni okanye zingadibani nezinto ezithile. Ukuba ubona isikhunta kwi-kimchi yakho, yeka ukuyiphunga-njengokungenisa ii-spores zayo kunokubangela iingxaki zokuphefumla.

Ukuba i-kimchi yakho iqulethe ukutya kwaselwandle okunje ngeembatyisi okanye iintlanzi ezivundisiweyo (jeotgal), jonga ngocoselelo ngakumbi, njengokutya ukutya kwaselwandle okutyiwa okonakeleyo kunxulunyaniswa nezifo ezibangelwa kukutya ().

Ngelixa i-vegan kunye ne-non-vegan kimchi inokuba neminyaka efanayo ngenxa yohlobo olufanayo lweebacteria ezinobuhlobo, ezinye izifundo ziyafuneka (,,, 8).

Ukuba awuqinisekanga ukuba i-kimchi yakho isalungile, ikhuselekile ukuyilahla.

U-Kimchi ngokwendalo umuncu kwaye uyarhala. Logama nje ungasiboni isikhunta okanye uqaphele naliphi na ivumba elibi, i-kimchi yakho kufuneka ikhuseleke ukuba ityiwe. Oko kwathethi, ukuba ukhe wathandabuza, yilahle ngaphandle.

Ingozi yokutya kimchi embi

Ukutya i-kimchi eyonakeleyo kunokukhokelela kwizifo ezibangelwa kukutya.

Ngokukodwa, i-mycotoxins ekubumbeni inokubangela isicaphucaphu, urhudo kunye nokugabha. Abantu abanamajoni omzimba abuthathaka ngabona basesichengeni (,,,,,,,).

Ngapha koko, ukuba isitya sakho sinezinto zokutya zaselwandle ezikhethiweyo ezonakalisiweyo, kunokubangela i-botulism, ityhefu ye-shellfish ekhubazekileyo, okanye usulelo lwe-anisakis. Ezi meko zibonakaliswa sisicaphucaphu, ukugabha, uxinzelelo lokuphefumla, kunye nokuvaleka kwamathumbu kunye nokuphuma kwegazi (,).

Ngokuqaphelekayo, izinto ezininzi ezisetyenziswa rhoqo kwi-kimchi, ezinje ngeklabishi kunye ne-shellfish, zihlala zinxulunyaniswa netyhefu yokutya. Ukutya okuhamba nesitya, njengerayisi kunye nehlumelo, zizinto eziqhelekileyo (15,,,).

Ke, kuya kufuneka usoloko uhlamba izinto ngokufanelekileyo kwaye uziqhelanise neendlela ezifanelekileyo zokulungiselela ukutya ukuba wenza i-kimchi ngokwakho. Ukuba ukhetha ukuyithenga kwangaphambili, qiniseka ukuyithenga kumthengisi omthembileyo.

Ukutya i-kimchi eyonakeleyo-ngakumbi ukuba ibandakanya ukutya kwaselwandle- kunokubangela ukutyhefa kokutya, okunokubangela iimpawu ezinjengokugabha nokugabha.

Ukugcina ngokufanelekileyo

Xa sele ivuliwe, i-kimchi kufuneka ifakwe kwifriji ukuyinceda ihlale ixesha elide.

I-Kimchi ayithathwa njenge shelufu ezinzileyo ngenxa yeebacteria zayo ezininzi ezisempilweni, ngenxa yoko akufuneki uyigcine kubushushu begumbi. Ngapha koko, i-kimchi ethengwe evenkileni iyathanda ukuvundiswa kwaye igcinwe kubushushu obungaguquguqukiyo be-39 ° F (4 ° C) ().

Umgaqo olungileyo wesithupha kukuqinisekisa ukuba zonke izithako zawo zigxunyekwe ngokupheleleyo kwi-brine ngaphambi kokuba uyihlaziye kwakhona.

Ngapha koko, kuya kufuneka usebenzise izitya ezicocekileyo naninina xa uphethe i-kimchi kwisitya sayo, njengoko izixhobo ezisetyenzisiweyo okanye ezimdaka zinokuzisa iibhaktiriya ezingafunekiyo ezinokubangela ukonakala.

Ukongeza, kuya kufuneka ukunqande rhoqo ukuvula nokuvala isikhongozeli. Ukuvezwa komoya kunokwamkela izinto ezingafunekiyo ezinokonakalisa i-kimchi yakho.

Ukuba unengqayi enkulu ye-kimchi, kunokukhetha ukuhambisa iinxalenye, ezinjengexabiso leveki, kwizikhongozeli ezincinci njengoko uhamba. Oku kuya kunceda ukuyigcina.

Kungcono ukugcina i-kimchi efrijini ukunqanda ukonakala. Ukwandisa ubomi beshelufu, qiniseka ukuba zonke izithako ezifakwe emanzini, zihlala ziphethe izixhobo ezicocekileyo, kwaye unciphise ukuba uvula kwaye uvale kangaphi isikhongozeli.

Umgca wezantsi

I-Kimchi inongwe, ikhaphetshu enapa enegwele edume ngokutya kwaseKorea kwaye inokubonelela ngezibonelelo ezininzi zempilo, kubandakanya ne-cholesterol esezantsi engalunganga (i-LDL).

Xa ilungiswe ngokufanelekileyo kwaye ifriji, inokuhlala ukuya kwiinyanga ezi-6.

Nangona kunjalo, awusoze utye i-kimchi enukayo okanye enobumba obubonakalayo. Ukuba awuqinisekanga nokuba isitya sakho sikhuselekile ukuba singatya, kungcono ukusilahla.