{"id":67325,"date":"2026-10-06T06:47:09","date_gmt":"2026-10-06T03:47:09","guid":{"rendered":"https:\/\/retsept.food\/?p=67325"},"modified":"2026-10-06T06:47:26","modified_gmt":"2026-10-06T03:47:26","slug":"kvashenaia-kapysta-s-rjanoi-mykoi-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67325","title":{"rendered":"Javdar unli tuzlangan karam — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

4<\/b> kun 25<\/b> daqiqa (sizning 25<\/b> daqiqangiz) <\/i> <\/p>\n

Karamni qadimiy usulda — javdar uni qo’shib tuzlashni taklif qilaman. Javdar uni to’g’ri tuzlash uchun zarur bo’lgan «kerakli» bakteriyalarni beradi, shuningdek fermentatsiya jarayonini tezlashtiradi. Bundan tashqari, javdar uni karamni xrustyak, «tig’iz», yaxshi nordon ta’mli qiladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Oq boshli karam — 2 kg<\/p>\n

Sabzi (tozalangan) — 200 g<\/p>\n

Javdar uni — 50 g (2 osh qoshiq)<\/p>\n

Tuz — 30 g<\/p>\n

Suv — 100 ml<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kerakli mahsulotlarni tayyorlaymiz. Ko’rsatilgan miqdordagi masalliqlardan 3 litrli banka tuzlangan karam chiqadi.<\/p>\n

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Karamning yuqori shikastlangan barglarini olib tashlaymiz. 3-4 butun bargni olib, chetga qo’yamiz, ular keyinroq kerak bo’ladi. Karamni maydalaymiz.<\/p>\n

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Sabzini tozalaymiz, qirg’ichda maydalaymiz — yirik yoki koreyscha sabzi uchun.<\/p>\n

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Sabzini karam solingan katta idishga solamiz.<\/p>\n

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U yerga tuz va 100 ml suv qo’shamiz.<\/p>\n

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Hammasini qo’l bilan ehtiyotkorlik bilan aralashtiramiz (qattiq ezish kerak emas!).<\/p>\n

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3 litrli bankani oziq-ovqat sodasi bilan yaxshilab yuvamiz, keyin toza suv bilan chayqab, soda qoldiqlarini yuvamiz. Quritamiz. Toza bankaning tubiga unning yarmini (25 g) solamiz.<\/p>\n

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Unni chetga qo’yilgan karam bargi bilan yopamiz (1-2 dona).<\/p>\n

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Sabzili karamni bankaga joylaymiz, har bir qatlamni qo’l yoki to’qmoq bilan zichlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Bankani sabzavotlar bilan to’liq to’ldirmaymiz — bankaning bo’g’ziga qadar taxminan 6-7 sm bo’sh joy qoldiramiz. Bu karamdan ko’p sharbat ajralganda to’lib ketgan bankadan oqib ketmasligi uchun kerak.<\/p>\n

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Ustidan massani karam barglari bilan yopamiz (2 dona).<\/p>\n

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Va ustiga qolgan javdar unini (25 g) sepamiz.<\/p>\n

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Barglarni ustidan karam ko’chatlari bilan bosish mumkin.<\/p>\n

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Bankani kapron qopqoq bilan yopamiz (zich emas) va issiq qorong’i joyga qo’yamiz.<\/p>\n

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Achish boshlanganda (odatda ikkinchi kuni), karamni eng tubiga qadar uzun yog’och tayoq yoki oshxona kurakchasining dastasi bilan teshish kerak, hosil bo’lgan gazni chiqarish uchun. Buni kuniga 1-2 marta, karamni turli joylardan teshib bajarish kerak (karam barglarini olib tashlamaymiz).<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tuzlash muddati xonadagi haroratga bog’liq va 3-5 kun davom etadi. Achish pasayganda, tuzlam suyuqligi oqarib, ajralishdan to’xtaganda — karam tayyor. Ko’chatlarni olib tashlaymiz va karamni sovuq joyga saqlashga qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Javdar unli tuzlangan karam juda mazali chiqadi — bejiz buvilarimiz sinalgan va universal tuzlash usullaridan foydalanmagan! Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 4 kun 25 daqiqa (sizning 25 daqiqangiz) Karamni qadimiy usulda — javdar uni qo’shib tuzlashni taklif qilaman. Javdar uni to’g’ri tuzlash uchun zarur bo’lgan «kerakli» bakteriyalarni beradi, shuningdek fermentatsiya jarayonini tezlashtiradi. Bundan tashqari, javdar uni karamni xrustyak, «tig’iz», yaxshi nordon ta’mli qiladi. Mahsulotlar Oq boshli karam […]<\/p>\n","protected":false},"author":1,"featured_media":67326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-67325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rus_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=67325"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67325\/revisions"}],"predecessor-version":[{"id":67774,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67325\/revisions\/67774"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67326"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}