Я раньше никогда не квасил (fermented - cultured, pickled, brewed, processed - the act of allowing food to undergo fermentation, typically to preserve it and enhance its flavor), но часто видел как квасят другие...
В какой-то момент, когда я общался с иностранными товарищами, они рассказали мне, что квасить (to ferment - to brew, to pickle, to process, to culture - the process of allowing food or drink to undergo fermentation, enhancing flavor and preserving it) очень полезно.
Так как я никогда не квасил (fermented - cultured, pickled, brewed, processed - the act of allowing food to undergo fermentation, typically to preserve it and enhance its flavor) раньше, я стал обдумывать, как мне наквасить (to ferment - to brew, to pickle, to process, to culture - to initiate the process of fermentation in food or drink) и не ошибиться.
Я просмотрел несколько роликов и печатных (printed - published, documented, written, hardcopy - relating to something that is physically printed or published in a book, article, or other material) материалов в разных источниках и социальных сетях.
После чего я уяснил (realized - understood, comprehended, grasped, recognized - to become fully aware of something as a fact; to understand clearly) самое главное, что лучше квасить (to ferment - to brew, to pickle, to process, to culture - the process of allowing food or drink to undergo fermentation, enhancing flavor and preserving it) целенаправленно (purposefully - intentionally, deliberately, intentionally, meaningfully - with a specific goal in mind; done with intention) и не пускать (to let go - to release, to allow, to set free, to relinquish - to allow something to be free, to not take action to prevent it from happening) дело на самотёк (to run its course - to unfold, to proceed naturally, to continue, to develop on its own - to allow events to flow without interference).
Всё дело в правильной ферментации (fermentation - brewing, culturing, pickling, souring - the biochemical process in which sugars are converted into alcohol or organic acids by microorganisms)!
Сиречь (namely - that is, specifically, in other words, to clarify - used to specify or explain something in more detail) брожении (fermentation - brewing, culturing, pickling, souring - the process of converting sugars into alcohol or acids through yeast or bacteria)!
Дело в том, что если квасить (fermented - cultured, pickled, brewed, processed - the act of allowing food to undergo fermentation, typically to preserve it and enhance its flavor) капусту дома, то можно случайно получить пропионовое (propionic - acid-producing, metabolic, souring, fermentative - relating to or deriving from propionic acid, often produced during fermentation) брожение, то есть, иными словами, готовый продукт будет вонять (to stink - to smell bad, to emit a foul odor, to reek, to have a pungent odor - to have a strong, unpleasant smell) как заношенные (worn - used, shabby, threadbare, tattered - referring to something that is heavily used and therefore has a worn appearance) носки или вонючий (smelly - stinky, foul, noxious, pungent - having a strong, unpleasant smell) сыр.
Чтобы получить направленное брожение (fermentation - brewing, culturing, pickling, souring - the process of converting sugars into alcohol or acids through yeast or bacteria), нужно сделать так, чтобы нужные вам бактерии (bacteria - microbes, microorganisms, pathogens, germs - single-celled organisms that can exist independently or as parasites) и грибки (fungi - mushrooms, molds, yeasts, spores - organisms that are distinct from plants and animals, including yeasts and molds) получили численное (numerical - quantitative, scalar, measurable, statistical - relating to or expressed as a number; capable of being counted) преимущество в самом начале!
Во-первых, нужно, по возможности соблюдать бытовую (household - domestic, home, residential, routine - pertaining to the activities or objects related to the home) гигиену - мыть продукты, сырьё, рабочее пространство, посуду для приготовления и хранения, и руки.
Во вторых, после первичной (initial - primary, first, original, preliminary - relating to the first phase or stage) заготовки (preparation - provisioning, harvesting, storing, gathering - the act of preparing or storing food items before the main process) , внести в массу овощей бактериальную (bacterial - germ-related, microorganism-related, microbial, infectious - relating to bacteria, which are microscopic organisms) культуру.
В-третьих, убедиться, чтобы кислотность (acidity - sourness, sharpness, tanginess, tartness - the quality of being acid, measured typically in pH) достигла минимального целевого (target - goal, aim, objective, intended - related to a goal or an objective to be achieved) значения, а это примерно (approximately - roughly, about, nearly, around - close to, but not exactly) 4 - 3,5 pH.
С первым проблем нету - моющие (detergents - cleaners, soaps, agents, surfactants - substances used for cleaning, often containing surfactants) средства, очистка (washing - cleansing, scrubbing, cleaning, purifying - the process of removing dirt or impurities from something, typically through water) овощей от гнильцы (rot - decay, decomposition, spoilage, corruption - the process of organic matter decomposing) и черноты (blackness - darkness, soot, discoloration, dirt - referring to dirt or impurities that give a black appearance). Помыть посуду и руки - тоже всякий справится.
Для третьего есть "лакмусовая (litmus - pH paper, indicator, test strip, analytical tool - a type of test paper used to determine acidity or basicity) бумага", где по изменению цвета красителя (dye - pigment, coloring agent, stain, tint - a substance used to add color) и проверочной (testing - evaluative, examination, validation, assessment - relating to the process of testing) таблицы кислотность определяется не сложно и достаточно точно - я проверял на простой воде (water - H2O, liquid, solvent, refreshment - a clear, colorless liquid essential for life) , соде и уксусе - значение pH проверяется по таблице и примерно соответствует справочным (reference - advisory, consultative, informational, guideline - relating to a source of information used for comparison or guidance) данным.
Для пункта два нужно где-то приобрести закваску (starter culture - fermentation starter, inoculum, culture, ferment - a microbial culture used to initiate fermentation in food or drink).
Вариант природный (natural - organic, unrefined, raw, wild - originating from nature, not artificially modified) - народный - сама налетит (will come - will appear, will drift, will arrive, will show up - to come unexpectedly or seamlessly) из воздуха и немытых (unwashed - dirty, not cleaned, contaminated, unprocessed - not cleaned, often implying dirtiness) рук,
Вариант замороченный (complicated - complex, intricate, elaborate, involved - requiring much effort or thought; not simple) - купить специализированные (specialized - specific, targeted, focused, tailored - designed for a particular purpose or field) закваски.
Вариант ленивый - купить продукт с уже имеющимися культурами бактерий (bacteria - microbes, microorganisms, pathogens, germs - single-celled organisms that can exist independently or as parasites).
Я - ленивый.
По этому, в качестве закваски (starter culture - fermentation starter, inoculum, culture, ferment - a microbial culture used to initiate fermentation in food or drink) я взял НЕ Стерилизованный (non-sterilized - untreated, raw, unprocessed, crude - not subjected to sterilization, remaining in its raw form) йогурт, без вкусо-ароматических (flavoring - seasoning, additives, flavor agents, enhancers - substances added to food to improve taste or aroma) добавок (additives - ingredients, supplements, enhancers, enhancements - ingredients added to food to preserve flavor or enhance taste), с содержанием бактерий (bacteria - microbes, microorganisms, pathogens, germs - single-celled organisms that can exist independently or as parasites) 1х10 в седьмой степени на грамм. И не жирный (not fatty - lean, low-fat, non-greasy, skimmed - containing little or no fat) , чтобы не появился, случайно, запах прогорклого (rancid - stale, spoiled, bad-tasting, corrupted - having a taste or smell that is unpleasant due to chemical changes). масло.
У меня было 2,3 кило капусты, 0,7 кило моркови, 0,060 кило соли (2% к массе овощей), 0,1 кило йогурта. Дальше, я настрогал (shredded - cut, chopped, sliced, diced - to cut into thin strips) овощи, забросил (threw in - added, tossed, put in, mixed in - to add something quickly) соль и йогурт, пожамкал (squished - squeezed, compressed, pressed, mashed - to crush or squeeze something with force) , перемешал (mixed - stirred, blended, combined, incorporated - to combine two or more ingredients thoroughly) , поставил под гнёт (weight - pressure, burden, load, stone - a heavy object used to exert pressure on something). Время от времени я измерял (measured - gauged, assessed, evaluated, calculated - to ascertain the size, amount, or degree of something) кислотность, пока она не достигла 4 pH.
Капуста на вкус стала кислой, примерно как лимон, но оттенок вкуса другой, не цитрусовый (citrus - tangy, zesty, lemony, orange-flavored - relating to or denoting fruits of the citrus family, such as lemons and oranges). После этого, капуста постояла ещё один день в комнате. После чего была разложена по банкам и убрана в холодильник.
И далее, квашеная (fermented - cultured, pickled, brewed, processed - referring to food that has been preserved through fermentation) капуста уехала жить в холодильник. Способ годный (good - suitable, appropriate, valid, effective - being of good quality, conducive to a purpose), вкус отменный (excellent - outstanding, superb, splendid, remarkable - exceptionally good; outstanding in quality), всем советую.
— Пропионовокислое (propionic - acid-producing, metabolic, souring, fermentative - relating to or deriving from propionic acid, often produced during fermentation) брожение — это процесс разложения (decomposition - breakdown, disintegration, decay, dissolution - the process of breaking down into smaller compounds) молочной кислоты и её солей до пропионовой (propionic - acid-producing, metabolic, souring, fermentative - relating to or deriving from propionic acid) и уксусной (acetic - vinegar-like, sour, sharp, tangy - relating to acetic acid, a key component of vinegar) кислот, углекислого (carbonic - CO2-related, gaseous, bubbling, effervescent - relating to or derived from carbon dioxide) газа и воды.
Возбудителями (causative agents - stimuli, pathogens, instigators, triggers - organisms or factors that cause a certain effect, often leading to disease or reaction) этого процесса являются пропионовокислые (propionic - acid-producing, metabolic, souring, fermentative - relating to or deriving from propionic acid, often produced during fermentation) бактерии (bacteria - microbes, microorganisms, pathogens, germs - single-celled organisms that can exist independently or as parasites) — неподвижные, бесспоровые (non-spore-forming - non-reproductive, persistent, stable, non-viable - not capable of forming spores; unable to reproduce in that way) короткие палочки (rods - filaments, cylinders, sticks, bars - rod-shaped objects, in this case, referring to the shape of the bacteria). Они часто встречаются в молоке, а также входят в состав почвенной (soil-related - terrestrial, earthy, land-related, terrestrial - pertaining to the earth or ground) микрофлоры (microflora - microorganisms, microbes, bacteria, flora - the microorganisms found in a specific environment, especially in the body or soil).
Продуктами брожения (fermentation - brewing, culturing, pickling, souring - the process of converting sugars into alcohol or acids through yeast or bacteria) углеводов (carbohydrates - sugars, starches, fibers, polysaccharides - organic compounds consisting of carbon, hydrogen, and oxygen, typically providing energy) могут быть различные комбинации пропионовой (propionic - acid-producing, metabolic, souring, fermentative - relating to or deriving from propionic acid, often produced during fermentation) и уксусной (acetic - vinegar-like, sour, sharp, tangy - relating to acetic acid, a key component of vinegar) кислот и небольшие количества изовалериановой (isovaleric - branched-chain, pungent, odoriferous, aromatic - relating to isovaleric acid, known for its strong odor), муравьиной (formic - ant-related, acrid, sour, acidic - relating to formic acid, an irritant found in ant venom), янтарной (succinic - amber-related, organic, sedimentary, prehistoric - relating to succinic acid, present in amber) кислот или молочной (lactic - sour, fermented, creamy, acidic - relating to lactic acid, often produced during fermentation) кислоты и углекислого (carbonic - CO2-related, gaseous, bubbling, effervescent - relating to or derived from carbon dioxide) газа.
Пропионовокислое (propionic - acid-producing, metabolic, souring, fermentative - relating to or deriving from propionic acid, often produced during fermentation) брожение используется в производстве сыра и для изготовления пропионовой (propionic - acid-producing, metabolic, souring, fermentative - relating to or deriving from propionic acid, often produced during fermentation) кислоты, применяемой в технике.
Масляная (butyric - butter-related, fatty, oily, rancid - relating to butyric acid, found in butter and related compounds) кислота, образующаяся (formed - created, synthesized, produced, developed - the process of becoming something specific through chemical changes) при (during - while, in the course of, throughout, amid - at the time that something is taking place) маслянокислом (butyric - butter-related, fatty, oily, rancid - relating to butyric acid, found in butter and related compounds) брожении (fermentation - brewing, culturing, pickling, souring - the process of converting sugars into alcohol or acids through yeast or bacteria), имеет резкий (sharp - intense, strong, biting, abrasive - having a strong or potent smell or taste) неприятный запах. При значительном (significant - considerable, substantial, notable, important - having meaning or influence; reasonably large in amount) разведении (dilution - thinning, weakening, reduction, decrease - the process of making a substance less concentrated) она, так же как и её соли, имеет неприятный запах пота (sweat - perspiration, exudation, moisture, odor - the clear, salty liquid that is excreted through pores and has a distinct smell).
Глоссарий
- квасил - fermented - cultured, pickled, brewed, processed - the act of allowing food to undergo fermentation, typically to preserve it and enhance its flavor
- квасить - to ferment - to brew, to pickle, to process, to culture - the process of allowing food or drink to undergo fermentation, enhancing flavor and preserving it
- наквасить - to ferment - to brew, to pickle, to process, to culture - to initiate the process of fermentation in food or drink
- печатных - printed - published, documented, written, hardcopy - relating to something that is physically printed or published in a book, article, or other material
- уяснил - realized - understood, comprehended, grasped, recognized - to become fully aware of something as a fact; to understand clearly
- целенаправленно - purposefully - intentionally, deliberately, intentionally, meaningfully - with a specific goal in mind; done with intention
- пускать - to let go - to release, to allow, to set free, to relinquish - to allow something to be free, to not take action to prevent it from happening
- самотёк - to run its course - to unfold, to proceed naturally, to continue, to develop on its own - to allow events to flow without interference
- ферментации - fermentation - brewing, culturing, pickling, souring - the biochemical process in which sugars are converted into alcohol or organic acids by microorganisms
- брожении - fermentation - brewing, culturing, pickling, souring - the process of converting sugars into alcohol or acids through yeast or bacteria
- пропионовое - propionic - acid-producing, metabolic, souring, fermentative - relating to or deriving from propionic acid, often produced during fermentation
- вонять - to stink - to smell bad, to emit a foul odor, to reek, to have a pungent odor - to have a strong, unpleasant smell
- заношенные - worn - used, shabby, threadbare, tattered - referring to something that is heavily used and therefore has a worn appearance
- вонючий - smelly - stinky, foul, noxious, pungent - having a strong, unpleasant smell
- бактерии - bacteria - microbes, microorganisms, pathogens, germs - single-celled organisms that can exist independently or as parasites
- грибки - fungi - mushrooms, molds, yeasts, spores - organisms that are distinct from plants and animals, including yeasts and molds
- численное - numerical - quantitative, scalar, measurable, statistical - relating to or expressed as a number; capable of being counted
- бытовую - household - domestic, home, residential, routine - pertaining to the activities or objects related to the home
- первичной - initial - primary, first, original, preliminary - relating to the first phase or stage
- заготовки - preparation - provisioning, harvesting, storing, gathering - the act of preparing or storing food items before the main process
- бактериальную - bacterial - germ-related, microorganism-related, microbial, infectious - relating to bacteria, which are microscopic organisms
- кислотность - acidity - sourness, sharpness, tanginess, tartness - the quality of being acid, measured typically in pH
- целевого - target - goal, aim, objective, intended - related to a goal or an objective to be achieved
- примерно - approximately - roughly, about, nearly, around - close to, but not exactly
- моющие - detergents - cleaners, soaps, agents, surfactants - substances used for cleaning, often containing surfactants
- очистка - washing - cleansing, scrubbing, cleaning, purifying - the process of removing dirt or impurities from something, typically through water
- гнильцы - rot - decay, decomposition, spoilage, corruption - the process of organic matter decomposing
- черноты - blackness - darkness, soot, discoloration, dirt - referring to dirt or impurities that give a black appearance
- лакмусовая - litmus - pH paper, indicator, test strip, analytical tool - a type of test paper used to determine acidity or basicity
- красителя - dye - pigment, coloring agent, stain, tint - a substance used to add color
- проверочной - testing - evaluative, examination, validation, assessment - relating to the process of testing
- воде - water - H2O, liquid, solvent, refreshment - a clear, colorless liquid essential for life
- справочным - reference - advisory, consultative, informational, guideline - relating to a source of information used for comparison or guidance
- закваску - starter culture - fermentation starter, inoculum, culture, ferment - a microbial culture used to initiate fermentation in food or drink
- природный - natural - organic, unrefined, raw, wild - originating from nature, not artificially modified
- замороченный - complicated - complex, intricate, elaborate, involved - requiring much effort or thought; not simple
- специализированные - specialized - specific, targeted, focused, tailored - designed for a particular purpose or field
- нищий - poor - destitute, indigent, impoverished, needy - lacking sufficient money to live at a standard considered comfortable or normal
- не жирный - not fatty - lean, low-fat, non-greasy, skimmed - containing little or no fat
- прогорклого - rancid - stale, spoiled, bad-tasting, corrupted - having a taste or smell that is unpleasant due to chemical changes
- настрогал - shredded - cut, chopped, sliced, diced - to cut into thin strips
- забросил - threw in - added, tossed, put in, mixed in - to add something quickly
- пожамкал - squished - squeezed, compressed, pressed, mashed - to crush or squeeze something with force
- перемешал - mixed - stirred, blended, combined, incorporated - to combine two or more ingredients thoroughly
- гнёт - weight - pressure, burden, load, stone - a heavy object used to exert pressure on something
- измерял - measured - gauged, assessed, evaluated, calculated - to ascertain the size, amount, or degree of something
- цитрусовый - citrus - tangy, zesty, lemony, orange-flavored - relating to or denoting fruits of the citrus family, such as lemons and oranges
- квашеная - fermented - cultured, pickled, brewed, processed - referring to food that has been preserved through fermentation
- годный - good - suitable, appropriate, valid, effective - being of good quality, conducive to a purpose
- отменный - excellent - outstanding, superb, splendid, remarkable - exceptionally good; outstanding in quality
- пропионовокислое - propionic - acid-producing, metabolic, souring, fermentative - relating to or deriving from propionic acid, often produced during fermentation
- разложения - decomposition - breakdown, disintegration, decay, dissolution - the process of breaking down into smaller compounds
- пропионовой - propionic - acid-producing, metabolic, souring, fermentative - relating to or deriving from propionic acid, often produced during fermentation
- уксусной - acetic - vinegar-like, sour, sharp, tangy - relating to acetic acid, a key component of vinegar
- углекислого - carbonic - CO2-related, gaseous, bubbling, effervescent - relating to or derived from carbon dioxide
- возбудителями - causative agents - stimuli, pathogens, instigators, triggers - organisms or factors that cause a certain effect, often leading to disease or reaction
- почвенной - soil-related - terrestrial, earthy, land-related, terrestrial - pertaining to the earth or ground
- микрофлоры - microflora - microorganisms, microbes, bacteria, flora - the microorganisms found in a specific environment, especially in the body or soil
- углеводов - carbohydrates - sugars, starches, fibers, polysaccharides - organic compounds consisting of carbon, hydrogen, and oxygen, typically providing energy
- масляной - butyric - butter-related, fatty, oily, rancid - relating to butyric acid, found in butter and related compounds
- значительном - significant - considerable, substantial, notable, important - having meaning or influence; reasonably large in amount
- разведении - dilution - thinning, weakening, reduction, decrease - the process of making a substance less concentrated
- пота - sweat - perspiration, exudation, moisture, odor - the clear, salty liquid that is excreted through pores and has a distinct smell
(in russian, “квасить” - is not only to make a fermentation, also is an euphemism for “To drink hard alcohol”.)
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