{"id":1115,"date":"2025-01-07T21:04:13","date_gmt":"2025-01-07T21:04:13","guid":{"rendered":"https:\/\/wagaya.cz\/?p=1115"},"modified":"2025-01-08T07:45:34","modified_gmt":"2025-01-08T07:45:34","slug":"siokodzi-sojukodzi","status":"publish","type":"post","link":"https:\/\/wagaya.cz\/en\/siokodzi-sojukodzi\/","title":{"rendered":"\u0160iok\u00f3d\u017ei, \u0161\u00f3juk\u00f3d\u017ei"},"content":{"rendered":"<p>Dnes se pod\u00edv\u00e1me na to, jak si snadno p\u0159ipravit dv\u011b z\u00e1kladn\u00ed k\u00f3d\u017ei marin\u00e1dy, kter\u00e9 budeme moci pou\u017e\u00edt t\u0159eba na nakl\u00e1d\u00e1n\u00ed masa a zeleniny.<\/p><p>A kdy\u017e \u0159\u00edk\u00e1m snadno, tak mysl\u00edm opravdu snadno. \u0160\u00f3juk\u00f3d\u017ei je tak jednoduch\u00e1, \u017ee k jej\u00ed p\u0159\u00edprav\u011b pot\u0159ebujeme jen dv\u011b ingredience. \u0160iok\u00f3d\u017ei si \u0159ekne o t\u0159i, p\u0159i\u010dem\u017e jedna z ingredienc\u00ed je tak trivi\u00e1ln\u00ed, \u017ee i \u0161iok\u00f3d\u017ei lze pova\u017eovat za dvouslo\u017ekovou marin\u00e1du. \ud83d\ude01<\/p><p>Za\u010dneme \u0161iok\u00f3d\u017ei, nebo\u0165 j\u00ed za\u010d\u00ednaj\u00ed i japonsk\u00e9 kn\u00ed\u017eky, kter\u00e9 o k\u00f3d\u017ei marin\u00e1d\u00e1ch p\u00ed\u0161\u00ed. V p\u0159ekladu je to \u201cslan\u00e1 k\u00f3d\u017ei\u201d, a nejde vlastn\u011b o nic jin\u00e9ho, ne\u017e k\u00f3d\u017ei sm\u00edchanou se sol\u00ed, zalitou vodou a ponechanou na n\u011bkolik hodin teple. Pokud budete m\u00edt k ruce malou skleni\u010dku, t\u0159eba o objemu 350 ml, m\u016f\u017eete si p\u0159ipravit malou testovac\u00ed\/ochutn\u00e1vac\u00ed d\u00e1vku \u0161iok\u00f3d\u017ei ze 100 g k\u00f3d\u017ei, 100 ml vody a 30 g soli. V\u0161e v t\u00e9to skleni\u010dce prom\u00edchejte, a skleni\u010dku dejte nap\u0159. do jogurtova\u010de nebo trouby, ve kter\u00e9 nastav\u00edte teplotu 60 stup\u0148\u016f. Ponechte fermentovat 6-8 hodin. Po prvn\u00edch dvou hodin\u00e1ch prom\u00edchejte a op\u011bt nechte v teple a\u017e do konce.<\/p><p>Pokud jsme se te\u010f tedy nau\u010dili p\u0159ipravit si \u0161iok\u00f3d\u017ei, \u0161\u00f3juk\u00f3d\u017ei zvl\u00e1dneme jako nic. Bude n\u00e1m sta\u010dit op\u011bt n\u011bjak\u00e1 vhodn\u00e1 skleni\u010dka \u010di miska, k\u00f3d\u017ei a s\u00f3jov\u00e1 om\u00e1\u010dka. 100 g k\u00f3d\u017ei zalijeme takov\u00fdm mno\u017estv\u00edm s\u00f3jovky, aby byla v\u0161echna zrn\u00ed\u010dka k\u00f3d\u017ei p\u011bkn\u011b pod hladinou. B\u011bhem fermentace v teple (op\u011bt 6-8 hodin) k\u00f3d\u017ei dost s\u00f3jovky vs\u00e1kne, a v\u00fdsledn\u00e1 \u0161\u00f3juk\u00f3d\u017ei bude m\u00edt op\u011bt pastovitou konzistenci. I \u0161\u00f3juk\u00f3d\u017ei po prvn\u00edch dvou hodin\u00e1ch prom\u00edch\u00e1me \u010distou l\u017ei\u010dkou. <br><\/p><figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1753-1024x1024.jpeg\" alt=\"\" class=\"wp-image-1116\" srcset=\"https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1753-1024x1024.jpeg 1024w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1753-300x300.jpeg 300w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1753-150x150.jpeg 150w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1753-768x768.jpeg 768w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1753-1536x1536.jpeg 1536w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1753-12x12.jpeg 12w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1753-400x400.jpeg 400w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1753-100x100.jpeg 100w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1753.jpeg 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1752-1024x1024.jpeg\" alt=\"\" class=\"wp-image-1117\" srcset=\"https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1752-1024x1024.jpeg 1024w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1752-300x300.jpeg 300w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1752-150x150.jpeg 150w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1752-768x768.jpeg 768w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1752-1536x1536.jpeg 1536w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1752-12x12.jpeg 12w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1752-400x400.jpeg 400w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1752-100x100.jpeg 100w, https:\/\/wagaya.cz\/wp-content\/uploads\/2025\/01\/IMG_1752.jpeg 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><p>A\u010d jsme si zde uvedli postupy vyu\u017e\u00edvaj\u00edc\u00ed n\u011bkolikahodinov\u00fd oh\u0159ev t\u011bchto marin\u00e1d, lze si \u0161iok\u00f3d\u017ei vyrobit i bez trouby \u010di jogurtova\u010de. Akor\u00e1t v\u00e1m to potrv\u00e1 n\u011bjakou dobu. Pokud sm\u011bs nech\u00e1te fermentovat za pokojov\u00e9 teploty, po\u010d\u00edtejte s t\u00fddnem a\u017e dv\u011bma, a v p\u0159\u00edpad\u011b, \u017ee si marin\u00e1du budete nech\u00e1vat fermentovat v ledni\u010dce, po\u010dk\u00e1te si asi dva m\u011bs\u00edce. B\u011bhem fermentace marin\u00e1du ka\u017ed\u00fd den prom\u00edchejte.<\/p><p><\/p><p>Pomal\u00e9 fermentaci za ni\u017e\u0161\u00edch teplot v ledni\u010dce dominuj\u00ed bakterie ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed, kter\u00e9 dr\u017e\u00ed na uzd\u011b necht\u011bn\u00e9 mikroorganismy, a chu\u0165 v\u00fdsledn\u00e9 \u0161iok\u00f3d\u017ei je \u010dist\u011bj\u0161\u00ed. Fermentace za pokojov\u00e9 teploty m\u00e1 ve v\u00fdsledku bohat\u011bj\u0161\u00ed chu\u0165ov\u00fd profil. Rozhodn\u011bte se podle Va\u0161ich vlastn\u00edch osobn\u00edch preferenc\u00ed, kter\u00fd postup zvol\u00edte.<\/p><p><\/p><p><\/p>","protected":false},"excerpt":{"rendered":"<p>Dnes se pod\u00edv\u00e1me na to, jak si snadno p\u0159ipravit dv\u011b z\u00e1kladn\u00ed k\u00f3d\u017ei marin\u00e1dy, kter\u00e9 budeme moci pou\u017e\u00edt t\u0159eba na nakl\u00e1d\u00e1n\u00ed masa a zeleniny. A kdy\u017e \u0159\u00edk\u00e1m snadno, tak mysl\u00edm opravdu snadno. \u0160\u00f3juk\u00f3d\u017ei je tak jednoduch\u00e1, \u017ee k jej\u00ed p\u0159\u00edprav\u011b pot\u0159ebujeme jen dv\u011b ingredience. \u0160iok\u00f3d\u017ei si \u0159ekne o t\u0159i, p\u0159i\u010dem\u017e jedna z ingredienc\u00ed je tak trivi\u00e1ln\u00ed, [&hellip;]<\/p>","protected":false},"author":2,"featured_media":1117,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[42,37,38,56,54,53,51,40],"class_list":["post-1115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-fermentace","tag-kodzi","tag-koji","tag-marinada","tag-shiokoji","tag-siokodzi","tag-sojukodzi","tag-umami"],"_links":{"self":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts\/1115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/comments?post=1115"}],"version-history":[{"count":3,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts\/1115\/revisions"}],"predecessor-version":[{"id":1123,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts\/1115\/revisions\/1123"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/media\/1117"}],"wp:attachment":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/media?parent=1115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/categories?post=1115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/tags?post=1115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}