{"id":935,"date":"2022-04-07T16:19:33","date_gmt":"2022-04-07T13:19:33","guid":{"rendered":"http:\/\/maja.abel.ee\/?p=935"},"modified":"2022-04-07T16:19:33","modified_gmt":"2022-04-07T13:19:33","slug":"kimci","status":"publish","type":"post","link":"https:\/\/toit.abel.ee\/index.php\/2022\/04\/07\/kimci\/","title":{"rendered":"Kimci"},"content":{"rendered":"\n

http:\/\/www.linnuliha.ee\/retseptid\/kimchi\/<\/a><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Kimchi<\/em> on traditsiooniline Korea k\u00f5rvalroog, mis on valminud hapendatud Hiina kapsast. L\u00f5pptulemusena pisut v\u00fcrtsikas, k\u00fc\u00fcslaugune, hapu ja v\u00fcrtsikas. Serveeri lisandina!<\/p>\n\n\n\n

Koostisosad<\/h2>\n\n\n\n
    \n
  • 1 Hiina kapsas<\/li>\n\n\n\n
  • 0,5 dl teralist meresoola<\/li>\n\n\n\n
  • vett<\/li>\n\n\n\n
  • 5 k\u00fc\u00fcslauguk\u00fc\u00fcnt, riivituna<\/li>\n\n\n\n
  • 1-2 tl ingverijuurt, riivituna<\/li>\n\n\n\n
  • 1 tl suhkrut<\/li>\n\n\n\n
  • 2-3 sl kalakastet<\/li>\n\n\n\n
  • 2-4 sl jahvatatud t\u0161illihelbeid (oleneb kui v\u00fcrtsikat maitset soovid)<\/li>\n\n\n\n
  • 250 g valget redist<\/li>\n\n\n\n
  • kimbuke rohelist sibulat<\/li>\n<\/ul>\n\n\n\n

    Valmistamine<\/h3>\n\n\n\n

    Eemalda Hiina kapsast pealmised transpordilehed. Seej\u00e4rel l\u00f5ika \u00e4ra kapsa kinnitusots. L\u00f5ika Hiina kapsas pooleks ning t\u00fckelda kapsapoolikud. Pane kapsat\u00fckid kaussi, lisa sool ning masseeri see k\u00e4tega kapsasse. Tee seda seni, kuni tunned, et kapsalehed l\u00e4hevad n\u00f5tkemaks. Vala juurde k\u00e4esoe  vesi – niipalju, et kapsalehed oleksid kergelt kaetud. Aseta kausile peale raskus, et kapsas kiiremini pehmeneks ning lase seista 1,5-2 tundi.<\/p>\n\n\n\n

    Vahepeal valmista maitsepasta: sega omavahel riivitud k\u00fc\u00fcslauguk\u00fc\u00fcned, ingverijuur, suhkur, kalakaste ja jahvatatud t\u0161illihelbed. N\u00fc\u00fcd n\u00f5ruta kapsas soolveest ning loputa korralikult voolava veel \u00fcleliigsest soolast puhtaks. J\u00e4ta kapsas n\u00f5rguma paariks minutiks. Loputada v\u00f5id mitmes osas, siis saad kapsa lihtsamini soolast puhtaks!<\/p>\n\n\n\n

    Seej\u00e4rel pane kapsas kaussi lisa valmistatud maitsepasta ning sega. Viiluta valge redis ning l\u00f5ika need omakorda peeneteks pulkadeks (v\u00f5id l\u00f5igata ka redisekuubikud). Lisa kapsasegule. T\u00fckelda roheline sibul ning lisa samuti segule.<\/p>\n\n\n\n

    Sega segu k\u00e4tega \u00fchtlaseks. T\u00f5sta kimchi<\/em> purki(desse), suru julgelt kapsale peale. Kata kaanega ning j\u00e4ta toatemperatuurile valmima \u00fcle\u00f6\u00f6. Seej\u00e4rel maitse segu ning kui Sa soovid, et see oleks pisut hapukam, j\u00e4ta veel \u00fcheks p\u00e4evaks toatemperatuurile. Kui maitsed on Sinu jaoks paigas, siis t\u00f5sta hoidis k\u00fclmkappi. Valmis kimchit<\/em> hoia purgiga k\u00fclmkapis!<\/p>\n","protected":false},"excerpt":{"rendered":"

    http:\/\/www.linnuliha.ee\/retseptid\/kimchi\/ Kimchi on traditsiooniline Korea k\u00f5rvalroog, mis on valminud hapendatud Hiina kapsast. L\u00f5pptulemusena pisut v\u00fcrtsikas, k\u00fc\u00fcslaugune, hapu ja v\u00fcrtsikas. Serveeri lisandina! Koostisosad Valmistamine Eemalda Hiina kapsast pealmised transpordilehed. Seej\u00e4rel l\u00f5ika \u00e4ra kapsa kinnitusots. L\u00f5ika Hiina kapsas pooleks ning t\u00fckelda kapsapoolikud. Pane kapsat\u00fckid kaussi, lisa sool ning masseeri see k\u00e4tega kapsasse. Tee seda seni, kuni tunned, et kapsalehed l\u00e4hevad n\u00f5tkemaks. Vala juurde […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,17],"tags":[26],"class_list":["post-935","post","type-post","status-publish","format-standard","hentry","category-kook","category-suupiste","tag-kapsas"],"_links":{"self":[{"href":"https:\/\/toit.abel.ee\/index.php\/wp-json\/wp\/v2\/posts\/935","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/toit.abel.ee\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/toit.abel.ee\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/toit.abel.ee\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/toit.abel.ee\/index.php\/wp-json\/wp\/v2\/comments?post=935"}],"version-history":[{"count":0,"href":"https:\/\/toit.abel.ee\/index.php\/wp-json\/wp\/v2\/posts\/935\/revisions"}],"wp:attachment":[{"href":"https:\/\/toit.abel.ee\/index.php\/wp-json\/wp\/v2\/media?parent=935"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/toit.abel.ee\/index.php\/wp-json\/wp\/v2\/categories?post=935"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/toit.abel.ee\/index.php\/wp-json\/wp\/v2\/tags?post=935"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}