Uma sitholakala esifundeni saseFrance se I-Alsacia sizothola ifa elibanzi le-gastronomic, ngaphezu kokuthi iningi labo liyizitsha ezaziwayo neziyizifanekiselo ezivela ezweni lonke. Namuhla, ngokwesibonelo, sizokwazi i sauerkraut, isidlo okuthi, ngaphezu kokuba isiFulentshi, seqe imingcele futhi kubhekwe nokudla okujwayelekile kwe- Alemania y Poland.
Lesi sidlo kuvame ukuhambisana nemikhiqizo ehlukahlukene, ikakhulukazi amasoseji, ingulube noma amasoseji ahlukahlukene. I- sauerkraut Ilungiswa ngamakhabishi aqoshiwe ahlanganiswe nosawoti ukomisa imifino emanzini. Ekulungisweni kwalesi sidlo, ukunakekelwa kufanele kuthathwe ngesikhunta esakhiwa ngesikhathi senqubo ukuvutshelwa, kepha ukuzisusa kulula kakhulu. Lapho konke sekulungisiwe, kubekwa ukhuni olumboze ingcwecwe yepuleti bese kubekwa isisindo kulo ngenhloso yokuthela ingilazi kawoyela wemifino kuyo.
Ukulungisa iresiphi elula ye-sauerkraut sizosebenzisa i iklabishi, amafutha, upelepele omnyama, iwayini emhlophe eyomile, uviniga y sal. Sizoqala ngokuwasha iklabishi bese silisika libe yizikwele, ukuze siqhubeke nokufudumeza uwoyela ebhodweni, sihlanganise iklabishi nepelepele. Ngemuva kwalokho sizopheka iklabishi emlilweni omncane kuze kube yilapho ithambile bese sengeza uviniga newayini, sikushiye emlilweni eminye imizuzu eyi-10.
Amanye amazwe lapho kuvame kakhulu khona ku- Holland, Hungary, ESwitzerland y I-CroaciaYize ngamunye eyilungisa ngendlela ehlukile, futhi ehambisana nayo nezinto ezahlukene.Ngaphezu kwalokho, eKorea kuphekwa i-kimchi, nase-Japan i-tsukemono, izitsha ezifana ncamashi ne-sauerkraut yase-Alsace.
Via isithombe: Umpheki omkhulu