<\/p>\n\n\n\n
Ai pus varza la murat, ai preg\u0103tit saramura \u0219i ai a\u0219ezat c\u0103p\u0103\u021b\u00e2nile \u00een butoi, dar zilele trec f\u0103r\u0103 rezultatul a\u0219teptat? Varza nu cap\u0103t\u0103 gustul acri\u0219or, frunzele \u00eencep s\u0103 se \u00eenmoaie, iar zeama \u00ee\u0219i schimb\u0103 aspectul. Este o problem\u0103 \u00eent\u00e2lnit\u0103 \u00een multe gospod\u0103rii, mai ales c\u00e2nd temperaturile de toamn\u0103 sunt schimb\u0103toare.<\/p>\n\n\n\n
<\/p>\n\n\n\n
De\u0219i murarea verzei pare simpl\u0103, c\u00e2teva gre\u0219eli pot compromite \u00eentregul butoi. Temperatura nepotrivit\u0103, propor\u021bia incorect\u0103 de sare, c\u0103p\u0103\u021b\u00e2nile r\u0103mase deasupra saramurii \u0219i lipsa igienei pot afecta fermentarea.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Una dintre cele mai importante gre\u0219eli este s\u0103 la\u0219i varza \u00eentr-un loc prea cald, f\u0103r\u0103 s\u0103 verifici dac\u0103 toate c\u0103p\u0103\u021b\u00e2nile sunt acoperite de saramur\u0103. \u00cen aceste condi\u021bii, textura se poate deteriora \u0219i pot ap\u0103rea microorganisme nedorite.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Varza se acre\u0219te prin fermenta\u021bie lactic\u0103. Bacteriile lactice transform\u0103 zaharurile din legum\u0103 \u00een acid lactic, care \u00eei d\u0103 gustul acri\u0219or \u0219i contribuie la conservare.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Procesul depinde de temperatur\u0103, cantitatea de sare, prospe\u021bimea verzei \u0219i condi\u021biile de p\u0103strare.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Dac\u0103 butoiul este \u021binut \u00eentr-un spa\u021biu foarte rece, fermentarea poate \u00eencetini. La temperaturi prea ridicate, cre\u0219te riscul ca varza s\u0103 se \u00eenmoaie \u0219i s\u0103 \u00ee\u0219i piard\u0103 calitatea.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Lipsa gustului acru dup\u0103 c\u00e2teva zile nu \u00eenseamn\u0103, singur\u0103, c\u0103 varza s-a stricat. C\u0103p\u0103\u021b\u00e2nile \u00eentregi au nevoie de timp pentru fermentare.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Gre\u0219eala care poate strica butoiul: varza r\u0103m\u00e2ne deasupra saramurii<\/p>\n\n\n\n
<\/p>\n\n\n\n
Una dintre regulile esen\u021biale este ca varza s\u0103 r\u0103m\u00e2n\u0103 complet sub nivelul lichidului.<\/p>\n\n\n\n
<\/p>\n\n\n\n
C\u00e2nd c\u0103p\u0103\u021b\u00e2nile sau frunzele ies la suprafa\u021b\u0103, contactul cu aerul poate favoriza apari\u021bia mucegaiului \u0219i a altor microorganisme nedorite.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Folose\u0219te o greutate curat\u0103, potrivit\u0103 pentru contactul cu alimentele, care s\u0103 men\u021bin\u0103 varza scufundat\u0103.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Verific\u0103 periodic nivelul saramurii. Dac\u0103 acesta scade, nu completa la \u00eent\u00e2mplare cu ap\u0103 simpl\u0103, deoarece modifici concentra\u021bia de sare.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Urmeaz\u0103 instruc\u021biunile re\u021betei folosite \u0219i lucreaz\u0103 cu ustensile curate de fiecare dat\u0103 c\u00e2nd verifici butoiul.<\/p>\n\n\n\n
C\u00e2t\u0103 sare se pune la varza murat\u0103<\/p>\n\n\n\n
<\/p>\n\n\n\n
Cantitatea de sare influen\u021beaz\u0103 fermentarea \u0219i textura verzei.<\/p>\n\n\n\n
<\/p>\n\n\n\n
\u00cen re\u021betele tradi\u021bionale pentru c\u0103p\u0103\u021b\u00e2ni \u00eentregi apar frecvent propor\u021bii de aproximativ 30\u201340 de grame de sare la un litru de ap\u0103.<\/p>\n\n\n\n
Pentru 10 litri de ap\u0103, acestea \u00eenseamn\u0103 300\u2013400 de grame.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Totu\u0219i, propor\u021bia nu trebuie tratat\u0103 ca o regul\u0103 universal\u0103.<\/p>\n\n\n\n
Metodele difer\u0103, iar o re\u021bet\u0103 pentru varz\u0103 tocat\u0103 nu se aplic\u0103 automat c\u0103p\u0103\u021b\u00e2nilor \u00eentregi.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Respect\u0103 propor\u021biile unei re\u021bete verificate \u0219i nu reduce sarea dup\u0103 gust.<\/p>\n\n\n\n
Prea pu\u021bin\u0103 sare poate afecta fermentarea, iar o cantitate excesiv\u0103 o poate \u00eencetini.<\/p>\n\n\n\n
<\/p>\n\n\n\n
C\u00e2nt\u0103rirea este mai precis\u0103 dec\u00e2t m\u0103surarea cu lingura, deoarece granula\u021bia s\u0103rii poate schimba cantitatea luat\u0103.
Temperatura la care \u021bii butoiul conteaz\u0103<\/p>\n\n\n\n
Temperatura influen\u021beaz\u0103 viteza ferment\u0103rii.
Un spa\u021biu foarte rece poate \u00eent\u00e2rzia acrirea, iar c\u0103ldura excesiv\u0103 poate favoriza \u00eenmuierea.<\/p>\n\n\n\n
Recomand\u0103rile exacte trebuie luate din re\u021beta folosit\u0103, \u021bin\u00e2nd cont de metoda de preparare.
Evit\u0103 amplasarea butoiului l\u00e2ng\u0103 calorifer, sob\u0103 sau \u00eentr-un loc \u00eenc\u0103lzit puternic de soare.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Un spa\u021biu cu temperatur\u0103 relativ constant\u0103 este mai u\u0219or de urm\u0103rit dec\u00e2t unul \u00een care se trece brusc de la foarte cald la foarte rece.
De ce se \u00eenmoaie varza murat\u0103<\/p>\n\n\n\n
O anumit\u0103 schimbare a texturii este fireasc\u0103, dar frunzele ar trebui s\u0103 r\u0103m\u00e2n\u0103 suficient de ferme pentru folosirea la sarmale.
Printre cauzele care pot duce la \u00eenmuiere se num\u0103r\u0103:<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Temperatura prea ridicat\u0103
Propor\u021bia nepotrivit\u0103 de sare
C\u0103p\u0103\u021b\u00e2nile deteriorate \u00eenainte de murare
Frunzele expuse la aer
Recipientele sau ustensilele murdare
P\u0103strarea necorespunz\u0103toare dup\u0103 fermentare<\/p>\n\n\n\n
Varza foarte moale, v\u00e2scoas\u0103, \u00een descompunere, cu mucegai sau miros de putrefac\u021bie nu trebuie consumat\u0103.
C\u00e2nd se pritoce\u0219te varza<\/p>\n\n\n\n
\u00cen multe gospod\u0103rii se p\u0103streaz\u0103 obiceiul pritocirii, adic\u0103 recircularea saramurii pentru uniformizarea lichidului.
Pritocirea nu este \u00eens\u0103 obligatorie \u00een toate metodele \u0219i nu poate repara varza deja alterat\u0103.
Dac\u0103 re\u021beta prevede aceast\u0103 opera\u021biune, respect\u0103 instruc\u021biunile \u0219i folose\u0219te echipamente curate, destinate alimentelor.<\/p>\n\n\n\n
Nu deschide inutil recipientul \u0219i nu introduce obiecte murdare \u00een saramur\u0103. Men\u021binerea verzei sub lichid r\u0103m\u00e2ne important\u0103 indiferent de metoda aleas\u0103.<\/p>\n\n\n\n
Ce faci dac\u0103 varza nu s-a acrit dup\u0103 dou\u0103 s\u0103pt\u0103m\u00e2ni
Dou\u0103 s\u0103pt\u0103m\u00e2ni f\u0103r\u0103 gustul dorit nu \u00eenseamn\u0103 automat c\u0103 trebuie aruncat\u0103. Fermentarea c\u0103p\u0103\u021b\u00e2nilor \u00eentregi poate dura mai multe s\u0103pt\u0103m\u00e2ni.<\/p>\n\n\n\n
Verific\u0103:<\/p>\n\n\n\n
Temperatura spa\u021biului \u00een care se afl\u0103 butoiul
Dac\u0103 toate c\u0103p\u0103\u021b\u00e2nile sunt acoperite
Propor\u021biile folosite la saramur\u0103
Timpul indicat \u00een re\u021bet\u0103
Eventualele semne de alterare<\/p>\n\n\n\n
Nu \u00eencerca s\u0103 \u201esalvezi\u201d varza cu semne de stricare prin ad\u0103ugarea de sare, o\u021bet sau prin \u00eenlocuirea saramurii.
Aceste interven\u021bii nu garanteaz\u0103 c\u0103 produsul devine sigur.<\/p>\n\n\n\n
Cum p\u0103strezi frunzele ferme<\/p>\n\n\n\n
Alegerea verzei conteaz\u0103 \u00eenc\u0103 de la \u00eenceput. Folose\u0219te c\u0103p\u0103\u021b\u00e2ni proaspete, s\u0103n\u0103toase, f\u0103r\u0103 zone moi, lovite sau putrezite.
Cur\u0103\u021barea frunzelor exterioare deteriorate nu justific\u0103 folosirea unei c\u0103p\u0103\u021b\u00e2ni afectate \u00een profunzime.<\/p>\n\n\n\n
Dup\u0103 terminarea ferment\u0103rii, respect\u0103 condi\u021biile de p\u0103strare prev\u0103zute de metoda folosit\u0103.
Un butoi l\u0103sat \u00een continuare la c\u0103ldur\u0103 poate avea modific\u0103ri de gust \u0219i textur\u0103.<\/p>\n\n\n\n
Scoate varza cu ustensile curate \u0219i men\u021bine c\u0103p\u0103\u021b\u00e2nile r\u0103mase sub saramur\u0103.
Ce \u00eenseamn\u0103 dac\u0103 zeama devine tulbure<\/p>\n\n\n\n
O saramur\u0103 u\u0219or tulbure poate ap\u0103rea \u00een timpul ferment\u0103rii lactice \u0219i nu \u00eenseamn\u0103 automat c\u0103 varza este stricat\u0103.
Tulburarea trebuie deosebit\u0103 de un lichid neobi\u0219nuit de v\u00e2scos, de mucegai sau de mirosul de putrefac\u021bie.<\/p>\n\n\n\n
Nu gusta varza ori saramura c\u00e2nd suspectezi alterarea. Gustul \u0219i mirosul nu pot confirma singure siguran\u021ba unui aliment.
Dac\u0103 exist\u0103 semne clare de stricare, produsul nu trebuie consumat \u0219i nici oferit altcuiva.<\/p>\n\n\n\n
Gre\u0219eala f\u0103cut\u0103 dup\u0103 ce varza s-a acrit
Dup\u0103 ce varza cap\u0103t\u0103 gustul dorit, verificarea butoiului r\u0103m\u00e2ne necesar\u0103.<\/p>\n\n\n\n
Dac\u0103 nivelul lichidului scade, frunzele pot ajunge \u00een contact cu aerul. Dac\u0103 recipientul r\u0103m\u00e2ne \u00eentr-un spa\u021biu prea cald, textura se poate modifica treptat.<\/p>\n\n\n\n
O varz\u0103 murat\u0103 reu\u0219it\u0103 depinde de mai multe lucruri: c\u0103p\u0103\u021b\u00e2ni s\u0103n\u0103toase, propor\u021bii corecte, temperatur\u0103 potrivit\u0103, igien\u0103 \u0219i p\u0103strare atent\u0103.<\/p>\n\n\n\n
Verific\u0103 mai \u00eent\u00e2i saramura \u0219i temperatura dac\u0103 acrirea \u00eent\u00e2rzie. Dac\u0103 apar mucegai, consisten\u021b\u0103 v\u00e2scoas\u0103 sau putrefac\u021bie, nu \u00eencerca s\u0103 repari butoiul prin improviza\u021bii.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ai pus varza la murat, ai preg\u0103tit saramura \u0219i ai a\u0219ezat c\u0103p\u0103\u021b\u00e2nile \u00een butoi, dar zilele trec f\u0103r\u0103 rezultatul a\u0219teptat? Varza nu cap\u0103t\u0103 gustul acri\u0219or,<\/p>\n","protected":false},"author":1,"featured_media":51569,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/51568"}],"collection":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=51568"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/51568\/revisions"}],"predecessor-version":[{"id":51570,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/51568\/revisions\/51570"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/51569"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=51568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=51568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=51568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}