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styczeń, 2019 | BABCIA RADZI

Miesiąc: styczeń 2019

Kiszona pekinka

Warzywa kapustne zawierają glukozynaty i inne źródła siarki, którym przypisuje się działanie przeciwnowotworowe, warzywa kapustne są dobrym źródłem witaminy C i należą do warzyw najbogatszych w kwas foliowy.

Spożywane regularnie dostarczają też organizmowi dość dużo mikroelementów. Wiemy że wszystkie warzywa można kisić, więc zrobiłam kiszonkę z kapusty pekińskiej. Przepis ten to tradycyjne danie kuchni koreańskiej, które można przechowywać w lodówce w szczelnie zamkniętym słoju do 3 tygodni.

Skład:

  • 1 średniej wielkości kapusta pekińska
  • 1 marchew
  • 6 rzodkiewek
  • 3 ząbki czosnku
  • 1 duża cebula
  • 1 płaska łyżeczka pieprzu cayenne
  • 2 łyżeczki soli kamiennej (najlepiej kłodawskiej niejodowanej)
  • 3 plasterki imbiru

Sposób przygotowania:

Kapustę poszatkuj, rzodkiewki i marchew zetrzyj na tarce o grubych oczkach. Imbir pokrój w cieniutkie paski, posiekaj drobno cebulę i czosnek. Wsyp wszystkie składniki do miski i wymieszaj z solą i pieprzem cayenne, ugniataj aż puszczą soki.

Przełóż składniki do słoja, przykryj talerzykiem, dociąż go słoikiem z wodą. Warzywa powinny być przykryte przynajmniej 1 cm warstwą soku. Trzymaj w ciepłym miejscu do 5 dni. Po ukiszeniu surówka jest gotowa do spożycia.

źródło: “Jedz zdrowo i żyj zdrowo” i “Księga Warzyw”.