Ma\u017eas\u016briai agurkai da\u017enai nuvilia, kai po keli\u0173 dien\u0173 praranda tra\u0161kum\u0105 ir tampa mink\u0161ti. Ta\u010diau virtuv\u0117je veikia paprasta gudryb\u0117: \u012f stiklain\u012f \u012fd\u0117tas vienas plonas \u010dili grie\u017ein\u0117lis gali suteikti ry\u0161kesn\u012f skon\u012f ir maloni\u0105, \u0161velniai \u0161ildan\u010di\u0105 nat\u0105.<\/p>\n
Vis d\u0117lto tra\u0161kum\u0105 labiausiai lemia ne a\u0161trumas, o teisingai parinktos \u017ealiavos ir fermentacijos s\u0105lygos. Geriausiai tinka nedideli, kieti lauko agurkai su tamsiai \u017ealia odele, be pageltim\u0173 ir be sumink\u0161t\u0117jusi\u0173 gal\u0173.<\/p>\n
Prie\u0161 rauginant agurkus verta 1\u20132 valandas pamirkyti labai \u0161altame vandenyje. Taip jie prisigeria dr\u0117gm\u0117s ir v\u0117liau geriau i\u0161laiko standum\u0105, o \u0161is \u017eingsnis ypa\u010d praver\u010dia, jei agurkai buvo nuskinti ne t\u0105 pa\u010di\u0105 dien\u0105.<\/p>\n
Tra\u0161kumui tradici\u0161kai padeda ir krienai, taip pat \u010desnakas bei krapai, kurie formuoja klasikin\u012f ma\u017eas\u016bri\u0173 aromat\u0105. \u010cili \u0161io derinio neu\u017ego\u017eia, jei jo dedama saikingai, o tik subtiliai pary\u0161kina skon\u012f.<\/p>\n
\u012e 1 litro stiklain\u012f da\u017eniausiai pakanka vieno labai plono \u0161vie\u017eio \u010dili grie\u017ein\u0117lio. Didesniam, 3 litr\u0173 indui \u012fprastai u\u017etenka 2\u20133 grie\u017ein\u0117li\u0173, ta\u010diau kiek\u012f verta koreguoti pagal paprikos a\u0161trum\u0105 ir \u0161eimos skon\u012f.<\/p>\n
Jei norisi greitesnio rezultato, raug\u0105 galima u\u017epilti \u0161iltoku, bet ne kar\u0161tu s\u016brymu, tuomet fermentacija prasideda spar\u010diau. Da\u017eniausiai geriausia tekst\u016bra pasiekiama antr\u0105 ar tre\u010di\u0105 dien\u0105: agurkai i\u0161lieka sultingi, stand\u016bs ir dar tik \u0161velniai \u012fr\u016bg\u0119.<\/p>\n","protected":false},"excerpt":{"rendered":"
Vienas plonas \u010dili grie\u017ein\u0117lis stiklainyje gali pary\u0161kinti ma\u017eas\u016bri\u0173 agurk\u0173 skon\u012f, o tra\u0161kum\u0105 u\u017etikrina \u0161altas mirkymas ir krienai.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[726,25880,3441,6078,12477,1879],"miestas":[],"class_list":["post-34024","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-agurkai","tag-cili","tag-fermentacija","tag-krienai","tag-mazasuriai-agurkai","tag-raugintos-darzoves"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/34024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=34024"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/34024\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=34024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=34024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=34024"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=34024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}