{"id":612,"date":"2022-06-06T08:31:37","date_gmt":"2022-06-06T06:31:37","guid":{"rendered":"https:\/\/foradlingsodling.se\/?p=612"},"modified":"2026-05-15T11:09:03","modified_gmt":"2026-05-15T09:09:03","slug":"fermenterad-te-pa-hallonblad","status":"publish","type":"post","link":"https:\/\/foradlingsodling.se\/sv\/fermenterad-te-pa-hallonblad\/","title":{"rendered":"Fermenterad te p\u00e5 hallonblad"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Hallonblad kan samlas under hela s\u00e4songen men jag tycker de k\u00e4nns b\u00e4st och mest v\u00e4l doftande nu, p\u00e5 f\u00f6rsommaren.  Det g\u00e5r bra att torka dessa blad som de \u00e4r men smaken blir mycket djupare och mer komplex efter fermenteringen, det \u00e4r v\u00e4rt anstr\u00e4ngningen! Det \u00e4r ocks\u00e5 troligt att mer n\u00e4rings\u00e4mnen bli tillg\u00e4ngliggjort genom fermenteringen.<\/p>\n\n\n\n<!--more-->\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1536\" height=\"2048\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/06\/IMG_20180512_100927-1.jpg\" alt=\"\" class=\"wp-image-615\"\/><figcaption>F\u00e4rsk hallonblad<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1536\" height=\"2048\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/06\/IMG_20180523_095853.jpg\" alt=\"\" class=\"wp-image-613\"\/><figcaption>Pressad i morteln och rullat ihop <\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1536\" height=\"2048\" src=\"https:\/\/foradlingsodling.se\/wp-content\/uploads\/2022\/06\/hallonblad-pa\u030a-burk.jpg\" alt=\"\" class=\"wp-image-616\"\/><figcaption>Burken f\u00e5 st\u00e5 i solen<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Samla hallonblad &#8211; f\u00f6r att fylla en liten burk p\u00e5 120ml kr\u00e4vs ca 100g f\u00e4rska blad. Jag tar bladen i mellan storlek &#8211; inte de gr\u00f6vste men inte de sp\u00e4daste (de \u00e4r f\u00f6r sm\u00e5!). Pressa eller banka p\u00e5 bladen tills de b\u00f6rja se lite fuktiga ut. Det funkade bra att g\u00f6ra en liten h\u00f6g och sl\u00e5 de i morteln.  Rula de nu l\u00e4tt fuktiga bladen till small cigarrer och packa s\u00e5 gott det g\u00e5r in i burken &#8211; l\u00e4mna max en centimeter under locket. Burken skall st\u00e5 ute i solen under dagen och tas in p\u00e5 natten &#8211; \u00e4r det mulet eller regnar det ute skall burken vistas varmt inomhus ist\u00e4llet. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hallonbaden skall vara p\u00e5 burk 5-7 dagar, pysa burken vid behov &#8211; det kommer inte byggas upp mycket kolsyra som i surk\u00e5l. N\u00e4r de k\u00e4nns riktigt aromatiskt rulla ut de och torka. Torka i \u00f6rt tork, p\u00e5 en s\u00e5dan <a href=\"https:\/\/robygge.se\/hus-hem\/orttork-torkolla-robygge\/\">torkst\u00e4llning<\/a> eller p\u00e5 bakpapper eller liknande. Torkar du p\u00e5 papper skall bladen v\u00e4ndas d\u00e5 och d\u00e5. Detta kan g\u00f6ras med andra blad som svartvinb\u00e4r och bj\u00f6rnb\u00e4rsblad. F\u00f6rvara i en pappersp\u00e5se. F\u00f6r att tillaga teet h\u00e4ll p\u00e5 kokhet vatten och l\u00e5t dra i 3min, sila sedan bort bladen. Mums!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ivan Chai<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Anv\u00e4nd samma teknik med mj\u00f6lk\u00f6rt\/rallarros (Chamaenerion angustifolium), rulla bladen var f\u00f6r sig f\u00f6r utseendet.  Plocka bladen under blomningen, s\u00e5 bli det Ivan Chai! Att sp\u00e4da ut vanligt te med fermenterad mj\u00f6lk\u00f6rt var \u00e4ven en popul\u00e4r (och ibland kontroversiell) teknik under fattigare tider i Sverige.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hallonblad kan samlas under hela s\u00e4songen men jag tycker de k\u00e4nns b\u00e4st och mest v\u00e4l doftande nu, p\u00e5 f\u00f6rsommaren. Det g\u00e5r bra att torka dessa blad som de \u00e4r men smaken blir mycket djupare och mer komplex efter fermenteringen, det \u00e4r v\u00e4rt anstr\u00e4ngningen! Det \u00e4r ocks\u00e5 troligt att mer n\u00e4rings\u00e4mnen bli tillg\u00e4ngliggjort genom fermenteringen.<\/p>\n","protected":false},"author":1,"featured_media":622,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-okategoriserad"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fermenterad te p\u00e5 hallonblad &#8226; F\u00f6r\u00e4dlingsodling<\/title>\n<meta name=\"description\" content=\"Fermenterad te p\u00e5 hallonblad och mj\u00f6lk\u00f6rt ger djupare smak och bevara n\u00e4rings\u00e4mnen \u00f6rterna.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foradlingsodling.se\/sv\/fermenterad-te-pa-hallonblad\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermenterad te p\u00e5 hallonblad &#8226; 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