{"id":3542,"date":"2021-05-06T09:26:35","date_gmt":"2021-05-06T08:26:35","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=3542"},"modified":"2021-05-19T08:00:44","modified_gmt":"2021-05-19T07:00:44","slug":"fermentierter-kohl-mit-baerlauch","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=3542","title":{"rendered":"Fermentierter Kohl mit B\u00e4rlauch"},"content":{"rendered":"<p><em>Fermentert k\u00e5l med ramsl\u00f8k<\/em> (<a href=\"https:\/\/www.plukkogbruk.no\/2021\/05\/04\/fermentert-kal-med-ramslok\/?fbclid=IwAR2huoQZ0g1JS5uxtyX8i59caySrYpenLFofEZLGHCfm8g63dlRcLMj_CWc\" rel=\"noopener noreferrer\" target=\"_blank\">Godt.no<\/a>)<\/p>\n<div id=\"attachment_3544\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2021\/05\/Fermentierter-Kohl-mit-Baerlauch.png\"><img aria-describedby=\"caption-attachment-3544\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2021\/05\/Fermentierter-Kohl-mit-Baerlauch.png\" alt=\"Fermentierter Kohl mit B\u00e4rlauch\" width=\"250\" height=\"183\" class=\"size-full wp-image-3544\" \/><\/a><p id=\"caption-attachment-3544\" class=\"wp-caption-text\">Fermentierter Kohl mit B\u00e4rlauch<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n1 kg spissk\u00e5l<br \/>\n100 g ramsl\u00f8k<br \/>\n20 g salt uten jod<br \/>\nEv. 1\u20132 store k\u00e5lblader dersom du fermenterer i glass<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Snitt k\u00e5l og ramsl\u00f8k s\u00e5 fint du klarer. Bruk mandolin til k\u00e5len om du har, men ramsl\u00f8ken snitter du lettest med kniv.<\/li>\n<li>Ha alle ingrediensene i en stor bolle (unntatt de to store k\u00e5lbladene dersom du fermenterer i glass).<\/li>\n<li>Kna det godt sammen med helt rene hender til k\u00e5len slipper v\u00e6ske. Fortsett \u00e5 kna til v\u00e6sken dekker k\u00e5len n\u00e5r du klemmer p\u00e5 den.<\/li>\n<\/ul>\n<ol>\n<li><em>Fermentering i vakuumpose<\/em><br \/>\nHa gr\u00f8nnsakene og v\u00e6sken over i en eller to store vakuumposer og vakuumer slik at det ikke er noe luft igjen i posen. Sett til fermentering i romtemperatur. Slipp ut gassen etter noen dager. Vakuumer da p\u00e5 nytt slik at du ikke tilf\u00f8rer noe oksygen i posen.<\/li>\n<li><em>Fermentering i glass<\/em><br \/>\nHvis du fermenterer i glass, m\u00e5 du bruke et k\u00e5lblad som du legger som et slags lokk over gr\u00f8nnsakene. B\u00e5de k\u00e5lbladet og gr\u00f8nnsakene m\u00e5 ligge under laken og ikke noe m\u00e5 stikke opp. Dette for \u00e5 unng\u00e5 mugg. Sett s\u00e5 en tynn plastpose oppi glasset (p\u00e5 toppen av gr\u00f8nnsakene) og hell i saltvann. N\u00e5 danner posen et slags lodd som sikrer at det ikke kommer luft til gr\u00f8nnsakene. Legg lokket l\u00f8st p\u00e5 glasset, slik at gass som dannes kan slippe ut. Sett glasset til fermentering i romtemperatur. Det er lurt \u00e5 sette glasset p\u00e5 et tallerken, for det kan renne litt over n\u00e5r fermenteringen starter.<\/li>\n<\/ol>\n<p>Temperaturen i rommet vil v\u00e6re med p\u00e5 \u00e5 bestemme hvor lenge k\u00e5len skal st\u00e5 og fermentere. Smak p\u00e5 k\u00e5len etter en ukes tid. Hvis den ikke er syrlig nok, kan den st\u00e5 lenger. Sett den ferdige k\u00e5len i kj\u00f8leskap. Den er n\u00e5 holdbar i flere uker.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nGemacht, aber noch nicht probiert. Im Glas vergoren wie normales <a href=\"https:\/\/rezepte.tarnold.org\/?p=1565\">Sauerkraut<\/a>.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Fermentert k\u00e5l med ramsl\u00f8k (Godt.no) Zutaten: 1 kg spissk\u00e5l 100 g ramsl\u00f8k 20 g salt uten jod Ev. 1\u20132 store k\u00e5lblader dersom du fermenterer i glass Zubereitung: Snitt k\u00e5l og ramsl\u00f8k s\u00e5 fint du klarer. Bruk mandolin til k\u00e5len om du har, men ramsl\u00f8ken snitter du lettest med kniv. Ha alle ingrediensene i en stor &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=3542\" class=\"more-link\">Continue reading &lsquo;Fermentierter Kohl mit B\u00e4rlauch&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[500,194,59],"tags":[690,235,203,694],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3542"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3542"}],"version-history":[{"count":4,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3542\/revisions"}],"predecessor-version":[{"id":3560,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3542\/revisions\/3560"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}