{"id":1626,"date":"2020-05-15T16:40:13","date_gmt":"2020-05-15T14:40:13","guid":{"rendered":"http:\/\/maves-kitchen.cz\/?p=1626"},"modified":"2021-11-27T12:22:09","modified_gmt":"2021-11-27T11:22:09","slug":"kimchi","status":"publish","type":"post","link":"https:\/\/maves-kitchen.cz\/index.php\/2020\/05\/15\/kimchi\/","title":{"rendered":"Jemn\u011b p\u00e1liv\u00e9 Kimchi"},"content":{"rendered":"<p><em>Sice nen\u00ed jaro tak \u00fapln\u011b typick\u00e9 ro\u010dn\u00ed obdob\u00ed pro nakl\u00e1d\u00e1n\u00ed zeleniny, ale dom\u00e1c\u00edho Kimchi, obzvl\u00e1\u0161t\u011b v jarn\u00edm prom\u011bnliv\u00e9m po\u010das\u00ed, nen\u00ed nikdy dost. \ud83d\ude42 Pat\u0159\u00ed mezi j\u00eddla, kter\u00fdch bych se mohla doslova uj\u00edst, moje chu\u0165ov\u00e9 bu\u0148ky s ka\u017ed\u00fdm soustem doslova vrn\u00ed blahem. Ne\u017e zeleninu, prom\u00edchanou s p\u00e1livou pastou, nap\u011bchujete do sklenic a nech\u00e1te fermentovat, doporu\u010duji si d\u00e1t \u010d\u00e1st stranou. V\u00fdborn\u00e9 je toti\u017e i \u010derstv\u00e9, nenalo\u017een\u00e9, pod\u00e1van\u00e9 s uva\u0159enou r\u00fd\u017e\u00ed.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><b><i>1 sklen\u011bn\u00e1 d\u00f3za (1 l)<\/i><\/b><\/p>\n<p>&nbsp;<\/p>\n<h3>INGREDIENCE:<\/h3>\n<ul>\n<li>1 velk\u00e1 hl\u00e1vka pekingsk\u00e9ho zel\u00ed<\/li>\n<li>3 jarn\u00ed cibulky<\/li>\n<li>6 strou\u017ek\u016f \u010desneku<\/li>\n<li>2 \u010derstv\u00e9 chilli papri\u010dky Thai Red<\/li>\n<li>2 \u010dajov\u00e9 l\u017ei\u010dky na jemno nastrouhan\u00e9ho \u010derstv\u00e9ho z\u00e1zvoru<\/li>\n<li>1 l\u017ei\u010dka t\u0159tinov\u00e9ho cukru<\/li>\n<li>2 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky<\/li>\n<li>1 l\u017ei\u010dka krevetov\u00e9 pasty<\/li>\n<li>2 l\u017e\u00edce su\u0161en\u00e9ho pr\u00e1\u0161ku z chilli papri\u010dky (Thai Red)<\/li>\n<li>2 l\u017e\u00edce su\u0161en\u00e9ho pr\u00e1\u0161ku z chilli papri\u010dky (Kashmiri Mirch)<\/li>\n<\/ul>\n<h3><\/h3>\n<p>&nbsp;<\/p>\n<h3>POSTUP:<\/h3>\n<ol>\n<li>Pekingsk\u00e9 zel\u00ed pod\u00e9ln\u011b rozkroj\u00edme na p\u016fl, listy postupn\u011b nadzvedneme a jednotliv\u00e9 vrstvy \u0159\u00e1dn\u011b prosol\u00edme, s\u016fl do list\u016f jemn\u011b vmas\u00edrujeme. Prosolen\u00e9 zel\u00ed d\u00e1me do m\u00edsy, zat\u00ed\u017e\u00edme tal\u00ed\u0159em a nech\u00e1me minim\u00e1ln\u011b 2 hodiny odle\u017eet. Zel\u00ed n\u00e1m d\u00edky nalo\u017een\u00ed do soli kr\u00e1sn\u011b zk\u0159ehne.<\/li>\n<li>Prosolen\u00e9 zel\u00ed namo\u010d\u00edme do studen\u00e9 vody, vodu n\u011bkolikr\u00e1t vym\u011bn\u00edme, zel\u00ed d\u016fkladn\u011b propl\u00e1chneme, abychom ho odsolili. Zk\u0159ehl\u00e9 zel\u00ed mus\u00ed m\u00edt jen lehce slanou chu\u0165, pasta, kterou k zel\u00ed pak p\u0159id\u00e1me je d\u00edky ryb\u00ed om\u00e1\u010dce a krevetov\u00e9 past\u011b dostate\u010dn\u011b slan\u00e1. Propl\u00e1chnut\u00e9 zel\u00ed nech\u00e1me alespo\u0148 15 minut okapat, mezit\u00edm si p\u0159iprav\u00edme chilli pastu.<\/li>\n<li>V hmo\u017ed\u00ed\u0159i podrt\u00edme usu\u0161en\u00e9 chilli papri\u010dky na jemn\u00fd pr\u00e1\u0161ek. Pou\u017eila jsem kombinaci papri\u010dek Thai Red a Kashmiri Mirch. Papri\u010dky Thai Red dodaj\u00ed past\u011b p\u0159\u00edjemnou p\u00e1livost, Kashmiri Mirch t\u00e9m\u011b\u0159 nep\u00e1l\u00ed, ale maj\u00ed \u00fa\u017easnou karm\u00ednovou barvu.<\/li>\n<li>Pastu na Kimchi m\u016f\u017eeme p\u0159ipravit tradi\u010dn\u011b v hmo\u017ed\u00ed\u0159i. O\u010di\u0161t\u011bn\u00e9 strou\u017eky \u010desneku a z\u00e1zvor nejprve nastrouh\u00e1me na jemno, a po t\u00e9 je d\u00e1me do hmo\u017ed\u00ed\u0159e. P\u0159id\u00e1me chilli pr\u00e1\u0161ek, t\u0159tinov\u00fd cukr a krevetovou pastu. V\u0161e v hmo\u017ed\u00ed\u0159i tlu\u010deme tak dlouhou, dokud nen\u00ed pasta jemn\u00e1 a hladk\u00e1. Nakonec d\u016fkladn\u011b vm\u00edch\u00e1me ryb\u00ed om\u00e1\u010dku. Pokud nechcete pastu d\u011blat ru\u010dn\u011b, m\u016f\u017eete pou\u017e\u00edt blender. Pokud by byla pasta p\u0159\u00edli\u0161 such\u00e1, p\u0159idejte krapet vody.<\/li>\n<li>Okapan\u00e9 zel\u00ed nakr\u00e1j\u00edme na kousky, tak aby n\u00e1m p\u0159i konzumaci vy\u0161lo na jednotliv\u00e1 sousta. Jarn\u00ed cibulku pod\u00e9ln\u011b rozkroj\u00edme a nakr\u00e1j\u00edme na cca 1 cm dlouh\u00e9 kousky. Nakonec nakr\u00e1j\u00edme \u010derstv\u00e9 chilli papri\u010dky na pl\u00e1tky. V\u0161e d\u00e1me do m\u00edsy, p\u0159id\u00e1me p\u00e1livou pastu a d\u016fkladn\u011b pastu prom\u00edch\u00e1me, tak aby obalila ka\u017ed\u00fd kousek. Nejlep\u0161\u00ed je prom\u00edchat zel\u00ed s pastou ru\u010dn\u011b, v\u0159ele doporu\u010duji pou\u017e\u00edt rukavice&#8230;<\/li>\n<li>Nakonec v\u0161e v\u0161e po\u0159\u00e1dn\u011b nap\u011bchujte do sterilovan\u00e9 sklenice (1 l), \u010di kva\u0161\u00e1ku. Lep\u0161\u00ed je pou\u017e\u00edt v\u011bt\u0161\u00ed sklenici, zel\u00ed pust\u00ed vodu a tak\u00e9 je dobr\u00e9 m\u00edt nad up\u011bchovanou vrstvou nekolik centimetr\u016f (aspo\u0148 4 cm) prostor, aby V\u00e1m p\u0159i kva\u0161en\u00ed sklenice nebouchla. Zel\u00ed stla\u010dte opravdu po\u0159\u00e1dn\u011b, nesm\u00ed z\u016fstat vzduchov\u00e9 bubliny, d\u00edky kter\u00fdm by se V\u00e1m v pr\u016fb\u011bhu fermentace mohla zelenina zkazit (za\u010d\u00edt plesniv\u011bt). Pomoc\u00ed st\u011brky vyt\u0159ete z m\u00edsy zbytek chilli pasty a dejte ji navrch up\u011bchovan\u00e9ho zel\u00ed ve sklenici. Zat\u00ed\u017eit zel\u00ed m\u016f\u017eete sterilovan\u00fdm kamenem, tal\u00ed\u0159kem a kamenem nebo igelitov\u00fdm pytl\u00edkem napln\u011bn\u00fdm vodou. Variant je hodn\u011b, ale rozhodn\u011b tento krok nevynechte. \u0160\u0165\u00e1va vyb\u011bhne nahoru, zel\u00ed klesne ke dnu a d\u00edky tomu je chr\u00e1n\u011bno p\u0159ed vzduchem. Sklenici nechte st\u00e1t v temnu p\u0159i pokojov\u00e9 teplot\u011b 24 &#8211; 48 hodin. Z\u00e1le\u017e\u00ed na teplot\u011b, v l\u00e9t\u011b sta\u010d\u00ed den, v zim\u011b m\u016f\u017eete v chladn\u011bj\u0161\u00ed sp\u00ed\u017ei nechat i dva dny. Doporu\u010duji sklenici postavit do hlubok\u00e9ho tal\u00ed\u0159e, kdyby \u0161\u0165\u00e1va p\u0159etekla. Pokud prob\u011bhne spr\u00e1vn\u00e9 kva\u0161en\u00ed, voda se m\u00edrn\u011b zakal\u00ed, z\u00edsk\u00e1 lehce ml\u00e9\u010dnou barvu (prob\u011bhne ml\u00e9\u010dn\u00e9 kva\u0161en\u00ed). Nalo\u017een\u00e9 zel\u00ed m\u016f\u017eete v pr\u016fb\u011bhu kva\u0161en\u00ed ochutnat, pokud V\u00e1m p\u0159ijde chu\u0165 akor\u00e1t, dejte jej do lednice. V lednici p\u0159i n\u00edzk\u00fdch teplot\u00e1ch se fermentace t\u00e9m\u011b\u0159 zastav\u00ed. Kimchi by m\u011blo v lednici vydr\u017eet i n\u011bkolik t\u00fddn\u016f, d\u00edky ml\u00e9\u010dn\u00e9mu kva\u0161en\u00ed je zelenina zakonzervovan\u00e1.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sice nen\u00ed jaro tak \u00fapln\u011b typick\u00e9 ro\u010dn\u00ed obdob\u00ed pro nakl\u00e1d\u00e1n\u00ed zeleniny, ale dom\u00e1c\u00edho Kimchi, obzvl\u00e1\u0161t\u011b v jarn\u00edm prom\u011bnliv\u00e9m po\u010das\u00ed, nen\u00ed nikdy dost. \ud83d\ude42 Pat\u0159\u00ed mezi j\u00eddla, kter\u00fdch bych se mohla doslova uj\u00edst, moje chu\u0165ov\u00e9 bu\u0148ky s ka\u017ed\u00fdm soustem doslova vrn\u00ed blahem. Ne\u017e zeleninu, prom\u00edchanou s&nbsp;<a class=\"read-more\" href=\"https:\/\/maves-kitchen.cz\/index.php\/2020\/05\/15\/kimchi\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1627,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[222,43],"tags":[79,81,176,175,10,150,13],"class_list":["post-1626","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kvaseni","category-salaty","tag-asie","tag-chilli","tag-cinske-zeli","tag-fermentovana-zelenina","tag-jaro","tag-zazvor","tag-zima"],"_links":{"self":[{"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/posts\/1626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/comments?post=1626"}],"version-history":[{"count":12,"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/posts\/1626\/revisions"}],"predecessor-version":[{"id":2081,"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/posts\/1626\/revisions\/2081"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/media\/1627"}],"wp:attachment":[{"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/media?parent=1626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/categories?post=1626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maves-kitchen.cz\/index.php\/wp-json\/wp\/v2\/tags?post=1626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}