{"id":14,"date":"2021-04-07T10:15:26","date_gmt":"2021-04-07T08:15:26","guid":{"rendered":"https:\/\/foradlingsodling.se\/?page_id=14"},"modified":"2023-07-09T14:52:01","modified_gmt":"2023-07-09T12:52:01","slug":"blog","status":"publish","type":"page","link":"https:\/\/foradlingsodling.se\/sv\/blog\/","title":{"rendered":"Tv\u00e5 s\u00e4tt att mj\u00f6lksyra squash"},"content":{"rendered":"\n

Tv\u00e5 s\u00e4tt att mj\u00f6lksyra squash<\/h2>\n\n\n\n

Squash \u00e4r fantastiskt tacksamt att odla och kan bli supergod mj\u00f6lksyrad. Anv\u00e4nda medelstora frukter och sk\u00e4r ut den utvecklande fr\u00f6hus i mitten, annars blir hela syrningen l\u00e4tt mjuk. Mj\u00f6lksyrade squash \u00e4r godare att \u00e4ta inom n\u00e5gra m\u00e5nader och h\u00e5ller generellt inte lika bra som surk\u00e5l eller kimchi p\u00e5 k\u00e5l. Jag f\u00f6redra sorten Zuboda d\u00e5 den blir inte h\u00e5rd i skalen, men de flesta squash funkar.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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Squash med \u00f6rter<\/h2>\n\n\n\n

10kg mellanstora sommarsquash
500g l\u00f6k – skivade
c. 100g vitl\u00f6k – hela klyftor
1 mskd svartpepparkorn
2% salt (utan jod)
\u00d6rter: min favorit \u00e4r mexikanskt dragon men det funkar bra med rysk dragon, persilja, libbsticka eller timjan, eller en kombination. Hacka fint.<\/p>\n\n\n\n

G\u00f6r s\u00e5 h\u00e4r:<\/h3>\n\n\n\n

Sk\u00e4r ut den mjuka delen av frukterna* , riva de yttre delarna eller hela frukten om de \u00e4r sm\u00e5. Varva squashen med l\u00f6k, vitl\u00f6k, \u00f6rterna och svart peppar. Str\u00f6 salt p\u00e5 varje lager s\u00e5 att det f\u00f6rdelas j\u00e4mt i beh\u00e5llaren. Pressa eller banka s\u00e5 att det b\u00f6rja v\u00e4tska ur sig. Se till att beh\u00e5llaren \u00e4r minst 3\/4 fullt. L\u00e4gg p\u00e5 vikt – det funkar med ett par tallrikar. V\u00e4tskan ska t\u00e4cka tallrikarna. Om det inte g\u00f6r det tills\u00e4tta saltl\u00f6sning med 4% salt. S\u00e4tt p\u00e5 lock, l\u00e5t st\u00e5 i rumstemperatur 3-5 dagar och sedan flytta till kyl\/jordk\u00e4llaren (med temperatur under 15 grader). Ska konsumeras helst inom tre m\u00e5nader.<\/p>\n\n\n\n

*torka den mjuka mitten i skivor, \u00e4ta som chips eller malar till mj\u00f6l som kan tills\u00e4ttas lite h\u00e4r och var<\/p>\n<\/div>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n\n
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Squashkimchi<\/h2>\n\n\n\n

Dag 1:
10 kg mellan stora sommarsquash (det g\u00e5r bra att blanda in lite \u00f6verstora gurka som \u00e4r skalade och t\u00f6md av fr\u00f6er). Hacka i stora bitar (1x2cm) och varava med salt, bli inte blyg det ska vara ungef\u00e4r 7% av vikten. l\u00e5t st\u00e5 \u00f6vernatt med en vikt p\u00e5 (en sk\u00e5l med vatten funkar bra).<\/p>\n\n\n\n

Dag 2:
Sk\u00f6lja squashen tv\u00e5 g\u00e5nger. Smakar den \u00e4nd\u00e5 knappt salt ska du salta kryddblandningen lite extra.<\/p>\n\n\n\n

1 daikon (kan ers\u00e4ttas med kolrabbi, r\u00e4ttika, vitk\u00e5l,spetsk\u00e5l,salladsk\u00e5l eller majrova). Hacka i fin stavor eller strimmla.
En stor knippe gr\u00e4ssl\u00f6k (kan ers\u00e4ttas med pipl\u00f6k eller kinesisk gr\u00e4ssl\u00f6k). Hacka.<\/p>\n\n\n\n

Till kryddblandningen:
500g ingef\u00e4ra
1kg l\u00f6k
400g vitl\u00f6k
100g torkade chili – mald
70 paprika pulver
1 daikon (kan ers\u00e4ttas med kolrabbi, r\u00e4ttika eller r\u00e4disor)
2 msk salt
Mixa till en smet, tills\u00e4tt lite vatten om den k\u00e4nns torr.<\/p>\n\n\n\n

Blanda alla ingredienser och fylla beh\u00e5llaren t\u00e4tt. L\u00e5tt st\u00e5 i rumstemperatur i 2-4 dagar sedan st\u00e4ll svalt i kyl eller jordk\u00e4llare. Ska helst \u00e4tas inom tre m\u00e5nader.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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

Tv\u00e5 s\u00e4tt att mj\u00f6lksyra squash Squash \u00e4r fantastiskt tacksamt att odla och kan bli supergod mj\u00f6lksyrad. Anv\u00e4nda medelstora frukter och sk\u00e4r ut den utvecklande fr\u00f6hus i mitten, annars blir hela syrningen l\u00e4tt mjuk. Mj\u00f6lksyrade squash \u00e4r godare att \u00e4ta inom n\u00e5gra m\u00e5nader och h\u00e5ller generellt inte lika bra som surk\u00e5l eller kimchi p\u00e5 k\u00e5l. Jag … <\/p>\n

Forts\u00e4tt l\u00e4sa \u201dTv\u00e5 s\u00e4tt att mj\u00f6lksyra squash\u201d<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":305,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-14","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nTv\u00e5 s\u00e4tt att mj\u00f6lksyra squash • F\u00f6r\u00e4dlingsodling<\/title>\n<meta name=\"description\" content=\"Tv\u00e5 s\u00e4tt att mj\u00f6lksyra squash. Tips och tricks f\u00f6r att lyckas med fermentering av mjuka gr\u00f6nsaksfrukter. 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