Kilimo cha kabichi

Kilimo cha kabichi

J

Jman

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Habari wana jf, naombeni msaada, Nataka nlime kabichi mwezi wa febr, ila tatzo cna wenyeji wa kupata shamba nahtaji nus hecta ya kukodi. Maeneo ya kisarawe au chanika na pia hata mkoa wa morogoro npo tiar
 
Kuna topic ilishapostiwa itafute,but cha nyanya sawa,nacho hakihitaji mvua nyingi,,kilimo cha umwagiliaji ni kizuri kinalipa
 
Habari wana jf! natafuta soko la kabichi, bado ziko shambani. Najarajia kuanza kuvuna tarehe 1/7/2015.

Shamba liko Mwanza Magu km4 toka Magu mjini, barabara inafika shambani na natarajia kuvuna matunda 10 000.

karibuni
 
siku hz kumbe na hand bag zinalimwa tumeendelea kwel
 
Bei ya soko huwa ikoje? Umejaribu kuwaona wauzaji sokoni? Je miezi hiyo itakuwa ndio msimu (hence bei mbovu kwa mkulima)


Tungekuwa Korea au kama inawezekana na kwa afya yako tengeneza kimchi kama cabbage zitabaki hio ni storage for life na utakula miaka na miaka
 
KeyserSoze said:
Bei ya soko huwa ikoje? Umejaribu kuwaona wauzaji sokoni? Je miezi hiyo itakuwa ndio msimu (hence bei mbovu kwa mkulima)


Tungekuwa Korea au kama inawezekana na kwa afya yako tengeneza kimchi kama cabbage zitabaki hio ni storage for life na utakula miaka na miaka
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Mkuu kimchi ni nini?Huwa naona tu kwenye tamthilia za Wakorea.
 
formula2 said:
Mkuu kimchi ni nini?Huwa naona tu kwenye tamthilia za Wakorea.
Click to expand...

Kimchi ni Cabbage ambayo inakuwa fermented.., kwa afya ni nzuri sana ila wengi hawaipendi kama hawajaizoea sababu ya harufu...

Kimchi (hangul: 김치・金血 Korean pronunciation: [kimtɕʰi];English pronunciation: /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditionalfermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour.[SUP][1][/SUP][SUP][2][/SUP][SUP][3][/SUP] In traditional preparation, kimchi is often allowed to ferment underground in jars for months.[SUP][4][/SUP] There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumberas a main ingredient.
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https://en.wikipedia.org/wiki/Kimchi


How to Prepare Kimchi

[h=3]How to Make Cabbage Kimchi[/h]
Makes 1 quart
[h=3]What You Need[/h]Ingredients
1 (2-pound) head napa cabbage
1/4 cup sea salt or kosher salt (see Recipe Notes)
Water (see Recipe Notes)
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2-3 tablespoons seafood flavor or water (optional, see Recipe Notes)
1-5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Equipment
Cutting board and knife
Large bowl
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Colander
Small bowl
Clean 1-quart jar with canning lid or plastic lid
Bowl or plate to place under jar during fermentation
[h=3]Instructions[/h]
  1. Cut the cabbage. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
  2. Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1-2 hours.
  3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
  4. Make the paste. Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
  5. Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
  6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
  7. Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with te lid.
  8. Let it ferment. Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
  9. Check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two
Click to expand...

How To Make Easy Kimchi at Home — Cooking Lessons from The Kitchn | The Kitchn
 
Spacing yake ni 50cm*60cm na ekari moja ina square meter 4000 hivyo utakuwa na niche 13333
 
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