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Gukora Apple Cider Vinegar Nkuru Ukoresheje Wild Fermentation
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Gukora Apple Cider Vinegar Nkuru Ukoresheje Wild Fermentation

Vinegar ni kimwe mu bihe byacu bikunze gukorwa ukoresheje fermentation — ibimenyetso by'itsembabwoko bigaragaza ko byakoreshejwe munsi y'imyaka 7,000. Ijambo 'vinegar' rikomoka kuri Old French vin aigre ('udongo winyamazeyo'), rigaragaza neza inzira y'iyi mikorere: alicol ikoreshejwe na bacteria yo muri acetic acid (Acetobacter) itanga acetic acid. Umwenge wese ushobora guturika vinegar — wine vinegar, malt vinegar, rice vinegar, na apple cider vinegar bikunze inzira imwe y'imikorere y'ibimenyetso.

Apple cider vinegar (ACV) ni ikintu kinini cyane mu gukora mu nzu kubera ko inzira ntiyomba ibikoresho byihariye, ibigeni byakozwe, kandi ibigezweho ubushyuhe bwihariye. Yeasts z'ikinini mu mahiga ya appulo zukoresheja sugari itanga alicol (cider), hanyuma Acetobacter z'ikinini z'umwuka igihugu zihinduza alicol itanga acetic acid (vinegar). Inzira yose ikunzwe na microorganisms ibarwa akaramata — byari bikora ngo byikore neza mu karere kose kahubwo hari apple kuva appulo zarutse.

Ikigize ikibazo ni 'mother of vinegar' — biofilm y'ubwoko bw'amaseli bukoreshejwe na Acetobacter bukora kideni ku ruhande rw'ubwatsi bwarakira. Izi disc z'irubanda, iziruta mu mahoro, ni kultur ibihuza bimuninire ishobora kunyuranira ku ntambwe nshya nta kibazo, nk'icyahuza sourdough.

Utangiye
Iminsi 4-8 (fermentation)

Amabwiriza

1

Hitamo no ibigori n'imigire

Koresha ibigori byose — igipimo cy'ibigori biryoshye, bikaze, n'iby'ubwenge biratanga vinegar yuzuye cyane. Ibigori byagiye ku nsi (byakuye mu muti) ni inzira nziza — ntacyari cyose, akenshi biracitse cyane bidakozwa mu kurya, naho umusozi wabo uramata amazi y'amavuta angingo. Cakura ingingo z'ibigori birumiritse ariko utakunyuze neza ngo icumi rimwe n'rimwe cyangwa ibibazo bike. Ntacyo koresha mu gusukuza ibigori — umusozi uramata amazi y'amavuta angingo arimo ugasura fermentation.

Suka ibigori mu gihe kinini kugira ngo umunyacyubahiro n'ibintu bibintu, ariko ntacyo koresha mu buzirandengo — ushaka kubika yeast bloom (umusozi umwibare umutukuza wabikira igihe cy'ibigori bidakosijwe). Gusiganya ibigori mu mpande nto (2-3 cm) harimo intambwe n'imbuto. Ukeneye ibigori byigucisha byikira 2-3 kg kugira ngo uremeze 1 liter y'ibigori byarangije.

Materials for this step:

AppleApple3 kg

Tools needed:

Sharp Kitchen KnifeSharp Kitchen Knife
2

Kubuza igivyugute kandi gutangira fermentation y'alcool

Shyira amapolo yakoreshejwe muri konteyina yishuri cyangwa plastiki ifite agaciro cy'ibiribwa (nta metali — asidi ya acetique ikoresheje metali nyinshi). Shira amazi kugeza abapolo baturuka mu rugo. Ongeraho kilo 1-2 y'isukari ku litiro y'amazi kugira ngo dukunyuze igiciro cy'isukari cyambere kandi dukunikire fermentation y'alcool igushya (alcool nyinshi → asidi ya acetique nyinshi → vinegre igishya).

Shira konteyina n'ubwato cyangwa hitahe y'impapuro ihurizwa n'umugozi — ibi byemerera umuyaga gukora (aho Acetobacter izakeneye nyuma) mu gihe cyo kuwara inzira n'ibiswa. Shyira ahantu heza, kirambi (18-28°C). Mu gihe cy'iminsi 2-5, uzabona pumi itura ku mapolo — aba ni levure y'ibiswa ihindura isukari mu alcool. Kavura buri munsi kugira ngo amapolo akomotoka (kwirinda umusazi).

Materials for this step:

White SugarWhite Sugar50 g

Tools needed:

Fermentation BucketFermentation Bucket
Clean Cotton ClothClean Cotton Cloth
Rubber BandsRubber Bands
Wooden Stirring StickWooden Stirring Stick
3

Shayisha hanyuzuza no gutangira fermentation y'acide acetique

Nyuma y'ibyumbi 2-3, gufu gushobora kugabanya cyane — fermentation y'alcool yuzuye cyane. Ikiryo kivuye kigomba kumenyekana nk'ikiryo kirironda, kitagira siki — kigira alcool ariko ntacyo kigira siki. Shayisha ikiryo ukoresheje igikoresho gikomeye, ugasukura pulupe y'iya pomme kugirango wowe ijusi yose. Bwira pulupe (cyangwa igire mu isibo ry'ibisigo).

Gushira ikiryo cyashayishijwe mu ndegi n'agama ry'umunsi-bugufi cyangwa mu ndegi. Ikintu cyingenzi: ubuso bubunjye busobanuye ku muyaga. Acetobacter ni bacteria zifuza oxygen (zidafite oxygen) — zishobora gusa guhindura alcool mu acid acetique mugihe oxygen ihari. Igikoresho gikomeye, kigasiga gikunzwe cyane bikora neza kuruta inzira nkuru n'itoya. Icyubaka icyapa no kubishyira. Gishira mu mahoro (20-30°C ni igihembwe cyiza kwa Acetobacter).

Tools needed:

Classifier Sieve (mesh screen)Classifier Sieve (mesh screen)
Ceramic Fermentation CrockCeramic Fermentation Crock
Clean Cotton ClothClean Cotton Cloth
4

Kureba mama y'indwi ikazi

Mu gihe cy'ibyumbu 1-2 nyuma y'okucina, filima nyinshi, ifuzaguvu, rizavuka hejuru y'ibiciro by'ivvu. Ino ni mama y'indwi — cellulose biofilm ikorwa n'Acetobacter aceti n'ubwoko oburindanye. Mu gihe cy'ibyumbu bizavuka, irahinduka muri rubber, disc ihindaguye nka pancake iyo irashobora kugera kuri 1 cm ubugari. Irashobora kumeka ari inzira y'icyatsi — grey, gelatinous, rimwe na rimwe hamwe na patches za kaholo cyangwa zera — ariko ari inzira yubwenge buyobozi bw'ubwakozi bw'indwi.

Ntacyo gukora mama. Kwimura igitabo cyangwa gusezerera filima bivumburiza koloni y'ibiragi kandi biherutse ubwakozi. Niba mama yera (icyo gihe rimwe na rimwe bivua iyo irareba inzira y'ibigome), iyindi izavuka hejuru. Mama yera itararamagana ariko ni mbi kuruta koloni yavukira hejuru. Ivvu rivuye hasi ri gato ri gato rizavuta mu gihe cyose inzira y'alcool iguhinduka muri acetic acid.

5

Gusesura no gutisha vinegar

Nyuma y'iminsi 4-8 y'uko vinegar ikorera, ryamwereza vinegar (neza — vinegar ikomeye irashobora kumeze umutwe). Igomba kumva neza cyane hamwe n'inzira z'apulo z'inzira. Niba hasi iracyavuza nk'alcohol, emeza igihe cyinshi. Niba iracyavuza nkiseke cyangwa nkumukungugu, fermentation irashobora kuhagaritse — menya ko ihereza ikirere kandi ibidukikire. Iyo imbere n'ubwiyunge bukunze icyo utekereza, gushyira vinegar ku mato y'inyungu zisukali. Inzira z'iviya zirimo ibyapapiro bitakira amabuye (ibyapapiro, icyitso, cyangwa ibyagitura — nta gihe gikoreshwa amavura ya metali akamenyekana). Vinegar igizakubera neza neza mugihe cy'amezi menshi mu inzira. Vinegar itakavuze, itakavuze neza ACV izabera iniogo yanduzi mu inzira — ibi ni byabintu bisa kandi byerekeza inzira y'ubwenge.

Tools needed:

Classifier Sieve (mesh screen)Classifier Sieve (mesh screen)
Dark Glass Bottle (250 ml, sealable)Dark Glass Bottle (250 ml, sealable)
6

Kubika mama kugirango batches iza

Mama ya vinegre ni kultura ijukira ryayo ikunze gukoreshwa nta mipaka. Ihiga mu gikombe cy'ibigae hamwe n'icyubwenge (ubwenge bwo bwerekeye icyerere). Gutangira batch nshya: shyiramo mama hejuru y'icyubwenge gipya cyangwa icindi cyangwa ikigage gifite ubulogo kandi wiremo imvua. Mama yashyizeho itezimbere neza - batch nshya ifite mama mature irashobora kugera ku cyerere cyuzuye mu isigara 2-3 haricyose 6-8.

Urashobora kandi gusangira mama: cika igice kubatozi cyangwa abaturage (itera vuba). Mu mahoro, mama z'imboga yacikuramo mu myaka 30+ mu miryango n'igenzi, nk'ibigane by'icyubwenge - umuntu ijukira ryayo wagiswaga kuva mu mwihezo ukugeza mu mwihezo ushya, buri gipimo gitakaza impunzi z'isi zose z'ibigane byabanjirije.

Tools needed:

Glass Sample Vial (50ml)Glass Sample Vial (50ml)

Ibikoresho

2

Ibikoresho bikenewe

9

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