Turşunun Üstü Neden Beyazlar?
Turşu Türk mutfağında sıklıkla kullanılan ve sevilerek tüketilen besinler arasında ilk sıralarda yer almaktadır. Bunun nedenleri arasında lezzet olarak sevilmesinin yanı sıra insan vücudu için oldukça sağlıklı bir besin olması da yer almaktadır. Bunlara ek olarak çeşit açısından zenginliği de turşunun sevilerek tüketilmesini etkilemektedir. Turşu sahip olduğu çeşitlilik sayesinde birçok damak zevkine hitap etmektedir.
Dışarıdan hazır olarak satın alınabileceği gibi turşular evlerde de kurularak temin edilebilmektedir. Turşu sebzelerin üzerinde bulunan laktik asit bakteri ile sebzelerin öz sularının fermente olması sonucunda olgunlaşarak hazır hale gelmektedir. Bu nedenden dolayı da turşu yapımında kullanılan malzemelerin birbirlerine olan oranları oldukça önemlidir. Çünkü doğru oranların kullanılmaması durumunda turşu da istenmeyen durumlar gözlenebilir.
Bunlardan ilk olarak karşılaşılabilecek olanı ise turşunun olgunlaşmasını tamamlamaması yani tutmaması olabileceği gibi tutmasına karşın yumuşama, erime, beyazlama gibi sorunlara neden olabilir. Bu sonuçlardan birisi olan beyazlama ise farklı nedenlerden dolayı oluşabilir.
Turşunun Beyazlamasının Nedenleri Nelerdir?
1-)Kaya Tuzu Miktarı
Turşu yapımında ki en önemli malzemelerden birisi kaya tuzudur. Bunun nedeni tuzun besinler üzerinde kalkan görevi üstlenerek besinlerin bozulmalara karşı çok daha fazla dayanıklı olmasını sağlamaktır. Ancak fazla miktarda koyulması durumunda ise gıdalar aşırı tuzlu olacağı için tüketimi biraz daha zor bir hale gelecektir. Bu nedenle tuz miktarı özellikle de turşu yapımında oldukça önemlidir. Tuz miktarının fazla olmaması gerektiği kadar az da olmaması gerekir. Turşu yüzeyinin beyazlaması durumunun en temel nedeni turşunun içerisinde bulunan tuz miktarının az olmasıdır.
2-)Saklama Koşulları
Üzeri beyazlamış olan turşularda bu durumun gerçekleşmesinin etkili nedenlerinden bir diğeri de doğru koşullar altında muhafaza edilmiyor olmasıdır. Turşular serin ve karanlık ortamlarda muhafaza edilmelidir. Aksi takdirde başta beyazlama olmak üzere çeşitli istenmeyen durumlar ile karşılaşılabilmektedir.
3-)Kavanoz Kapaklarının İyi Kapanmaması
Kavanoz kapakları turşuların sağlıklı olarak muhafaza edilmesini sağlamak açısından oldukça önemlidir. Çünkü turşular hava aldığında öncelikli olarak beyazlamaya başlar ve ardından da bozulmaya başlar. Bu neden ile üzeri beyazlayan turşunuzun kapağının açık kalıp kalmadığına dikkat etmek gerekir. İyi bir şekilde kapanmamış olan turşu kavanozu kapakları turşu yüzeyinin beyazlamasına neden olur.
NOT: Üzeri beyazlamış olan turşular için kavanozun içerisine kurutulmuş dereotu sapları ya da taze dereotu koyun. Kavanozun en üstüne de bir ağırlık koyarak turşu yaptığınız malzemenin salamura suyundan sıyrılarak yüzeye çıkmasını önleyin. Böylece hava koşullarından etkilenme şansını ortadan kaldırmış olacaksınız.
İLGİNİZİ ÇEKEBİLECEK DİĞER KONULAR
ZİYARETÇİ YORUMLARI - 20 YORUM
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