{"id":44159,"date":"2018-08-09T00:13:24","date_gmt":"2018-08-08T21:13:24","guid":{"rendered":"https:\/\/new.mavikadin.com\/?p=44159"},"modified":"2024-09-16T11:01:46","modified_gmt":"2024-09-16T08:01:46","slug":"kusburnu-yaban-mersini-sarimsak-adacayi-sirkesi-tarifi-feridun-kunak","status":"publish","type":"post","link":"https:\/\/www.tgrthaber.com\/mavikadin\/kusburnu-yaban-mersini-sarimsak-adacayi-sirkesi-tarifi-feridun-kunak\/","title":{"rendered":"Ku\u015fburnu Yaban Mersini Sar\u0131msak Ada\u00e7ay\u0131 Sirkesi Tarifi Feridun Kunak"},"content":{"rendered":"

Sirkeyi haz\u0131r almak yerine evde kendiniz de haz\u0131rlayabilirsiniz. Bu makalemizde Dr. Feridun Kunak taraf\u0131ndan tarifi verilen limon, nar, portakal, kiraz, armut, ayva, ku\u015fburnu, yaban mersini, sar\u0131msak ve ada\u00e7ay\u0131 sirkesi tariflerine yer verdik.<\/p>\n

Sirkeyi haz\u0131r almak yerine evde kendiniz de haz\u0131rlayabilirsiniz. Bu makalemizde Dr. Feridun Kunak taraf\u0131ndan tarifi verilen limon, nar, portakal, kiraz, armut, ayva, ku\u015fburnu, yaban mersini, sar\u0131msak ve ada\u00e7ay\u0131 sirkesi tariflerine yer verdik.<\/p>\n

Dr. Feridun Kunak’dan Limon Sirkesi Yap\u0131m\u0131 1. Tarif<\/u><\/strong><\/span><\/span><\/p>\n

Malzemeler<\/strong><\/span><\/span><\/p>\n

    \n
  1. 10 adet limon<\/li>\n
  2. 3 litre su (12 su barda\u011f\u0131)<\/strong><\/li>\n
  3. 1 kahve fincan\u0131 elma sirkesi<\/li>\n
  4. 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu<\/strong><\/li>\n<\/ol>\n

    Yap\u0131l\u0131\u015f\u0131:<\/strong><\/span><\/span>10 tane limonun kabuklar\u0131n\u0131 hafif\u00e7e do\u011fruyoruz. Limonlar\u0131 kabuklar\u0131 soyulmu\u015f vaziyette kullanaca\u011f\u0131z ancak kabu\u011funu soyarken beyaz yerlerin kalmas\u0131na \u00f6zen g\u00f6sterece\u011fiz. 5 litrelik kavanoza do\u011frad\u0131\u011f\u0131n\u0131z limonlar\u0131 koyun, limonlar\u0131 koyarken elinizle s\u0131k\u0131n. Bu kavanoza, limonlar\u0131n \u00fczerine 3 litrelik oda s\u0131cakl\u0131\u011f\u0131nda \u0131l\u0131k sudan koyun. 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu ve 1 kahve fincan\u0131 elma sirkesi ekliyip iyice kar\u0131\u015ft\u0131r\u0131n.Kavanozun kapa\u011f\u0131n\u0131 kapatmay\u0131n, t\u00fclbentle yahut hava alan ince bir bezle \u00f6rt\u00fcp lastik ge\u00e7irin. 20 g\u00fcn boyunca serin bir yerde bekletin. G\u00fcnde 3-5 kere ka\u015f\u0131kla sirkeyi kar\u0131\u015ft\u0131r\u0131n. 20-30 g\u00fcn sonra limon sirkeniz haz\u0131r!<\/p>\n

    Dr. Feridun Kunak’dan Nar Sirkesi Tarifi<\/u><\/strong><\/span><\/span><\/p>\n

    Malzemeler<\/strong><\/span><\/span><\/p>\n

      \n
    1. 4 su barda\u011f\u0131 nar<\/li>\n
    2. 4 litre su(16 su barda\u011f\u0131 su eder)<\/strong><\/li>\n
    3. 1 kahve fincan\u0131 elma sirkesi<\/li>\n
    4. 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu<\/strong><\/li>\n<\/ol>\n

      Yap\u0131l\u0131\u015f\u0131:<\/strong><\/span><\/span> 5 litrelik kavanoza 4 su barda\u011f\u0131 nar\u0131 ve 4 litre oda s\u0131cakl\u0131\u011f\u0131ndaki suyu koyun. \u0130\u00e7ine bir kahve fincan\u0131 elma sirkesi ve 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu kat\u0131p kar\u0131\u015ft\u0131r\u0131n.Kavanozun kapa\u011f\u0131n\u0131 kapatmay\u0131n, t\u00fclbentle yahut hava alan ince bir bezle \u00f6rt\u00fcp lastik ge\u00e7irin. 20 g\u00fcn boyunca karanl\u0131k serin bir yerde bekletin. G\u00fcnde 3-5 kere ka\u015f\u0131kla sirkeyi kar\u0131\u015ft\u0131r\u0131n. 20-30 g\u00fcn sonra nar sirkeniz haz\u0131r.<\/p>\n

      Dr. Feridun Kunak’dan Kiraz Sirkesi Yap\u0131m\u0131 1. Tarif<\/u><\/strong><\/span><\/span><\/p>\n

      Malzemeler<\/strong><\/span><\/span><\/p>\n

        \n
      1. 1 kg. kiraz<\/li>\n
      2. 1 \u00e7ay barda\u011f\u0131 elma sirkesi<\/strong><\/li>\n
      3. 1 \u00e7orba ka\u015f\u0131\u011f\u0131 kaya tuzu<\/li>\n
      4. 4 litre su<\/strong><\/li>\n<\/ol>\n

        Yap\u0131l\u0131\u015f\u0131: <\/strong><\/span><\/span>5 litrelik cam kavanozun i\u00e7erisine 1 kilo kilo kiraz\u0131 elimizle ezerek \u00e7ekirdekleriyle birlikte koyuyoruz. Sirkemizin istenilen lezzette olmas\u0131 i\u00e7in kirazlar\u0131 diri diri de\u011fil olgun kirazlar\u0131 ezerek at\u0131yoruz. \u015eayet kirazlar\u0131n i\u00e7erisinde kurt varsa bir m\u00fcddet sonra suyun y\u00fczeyine \u00e7\u0131kaca\u011f\u0131ndan s\u00fczerek alabilirsiniz. Ard\u0131ndan 4 litre suyu kirazlar\u0131n \u00fczerine kavanozumuza ekliyoruz. 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu ve 1 \u00e7ay barda\u011f\u0131 elma sirkesini kat\u0131yoruz. Kavanozun kapa\u011f\u0131n\u0131 kapatmay\u0131n, t\u00fclbentle yahut hava alan ince bir bezle \u00f6rt\u00fcp lastik ge\u00e7irin. 20 g\u00fcn boyunca serin bir yerde bekletin. G\u00fcnde 3-5 kere ka\u015f\u0131kla sirkeyi kar\u0131\u015ft\u0131r\u0131n. 20-30 g\u00fcn sonra kiraz sirkeniz haz\u0131r!<\/p>\n

        Dr. Feridun Kunak’dan Ayva Sirkesi Tarifi<\/u><\/strong><\/span><\/span><\/p>\n

        Malzemeler<\/strong><\/span><\/span><\/p>\n

          \n
        1. 10 adet ayva<\/li>\n
        2. 3 litre su (12 su barda\u011f\u0131 eder)<\/strong><\/li>\n
        3. 1 kahve fincan\u0131 elma sirkesi<\/li>\n
        4. 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu<\/strong><\/li>\n<\/ol>\n

          Yap\u0131l\u0131\u015f\u0131:<\/strong><\/span><\/span> 10 adet ayvay\u0131 k\u00fcp k\u00fcp do\u011fray\u0131n. 3 lt suya 10 adet ayvay\u0131 at\u0131p yumu\u015faya kadar kaynat\u0131n. Su ve ayva kar\u0131\u015f\u0131m\u0131n\u0131 so\u011fuyunca 5 litrelik kavanoza koyun. \u0130\u00e7ine 1 kahve fincan\u0131 elma sirkesi, 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu at\u0131n. Tahta ka\u015f\u0131kla kar\u0131\u015ft\u0131r\u0131n. Cam kavanozun kapa\u011f\u0131n\u0131 kapakla de\u011fil t\u00fclbentle ve t\u00fclbent gibi ince hava alan bir bezle \u00f6rt\u00fcn. Bezin sabit kalmas\u0131 i\u00e7in kavanozun a\u011fz\u0131na lastik ge\u00e7irin. Serin bir yere b\u0131rak\u0131n, 20 g\u00fcn boyunca ara ara gidip sirkeyi kar\u0131\u015ft\u0131r\u0131n. 20 g\u00fcn\u00fcn sonunda sirkeniz haz\u0131r!<\/p>\n

          Dr. Feridun Kunak’dan Armut Sirkesi Tarifi<\/u><\/strong><\/span><\/span><\/p>\n

          Malzemeler<\/strong><\/span><\/span><\/p>\n

            \n
          1. 1 kilo armut<\/li>\n
          2. 4 tane kivi<\/strong><\/li>\n
          3. 1 \u00e7ay barda\u011f\u0131 elma sirkesi<\/li>\n
          4. 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu<\/strong><\/li>\n
          5. 4 litre su (16 su barda\u011f\u0131 su eder)<\/li>\n<\/ol>\n

            Yap\u0131l\u0131\u015f\u0131:<\/strong><\/span><\/span> Armutlar\u0131 dilimleyin. \u00c7ekirdekleri ile beraber 5 litrelik cam kavanoza koyun. Kivileri kabuklar\u0131yla beraber dilimleyin kavanoza ekleyin. \u00dcst\u00fcne 4 litre su ilave edin. \u0130\u00e7ine 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu ve 1 \u00e7ay barda\u011f\u0131 elma sirkesi kat\u0131n.Kavanozun kapa\u011f\u0131n\u0131 kapatmay\u0131n, t\u00fclbentle yahut hava alan ince bir bezle \u00f6rt\u00fcp lastik ge\u00e7irin. 20 g\u00fcn boyunca serin bir yerde bekletin. G\u00fcnde 3-5 kere ka\u015f\u0131kla sirkeyi kar\u0131\u015ft\u0131r\u0131n. 20-30 g\u00fcn sonra armut sirkeniz haz\u0131r!<\/p>\n

            Dr. Feridun Kunak’dan Portakal Sirkesi Tarifi<\/u><\/strong><\/span><\/span><\/p>\n

            Malzemeler<\/strong><\/span><\/span><\/p>\n

              \n
            1. 1 kg portakal<\/li>\n
            2. 1 \u00e7ay barda\u011f\u0131 ada\u00e7ay\u0131<\/strong><\/li>\n
            3. 1 \u00e7ay barda\u011f\u0131 elma veya \u00fcz\u00fcm sirkesi<\/li>\n
            4. 1 \u00e7orba ka\u015f\u0131\u011f\u0131 kaya tuzu<\/strong><\/li>\n
            5. 4 litre su (16 su barda\u011f\u0131 su eder)<\/li>\n<\/ol>\n

              Yap\u0131l\u0131\u015f\u0131:<\/strong><\/span><\/span><\/p>\n

              1 kilo portakal\u0131n kabuklar\u0131n\u0131 hafif\u00e7e do\u011fruyoruz. Portakallar kabuklar\u0131 soyulmu\u015f vaziyette kullanaca\u011f\u0131z ancak kabu\u011funu soyarken beyaz yerlerin kalmas\u0131na \u00f6zen g\u00f6sterece\u011fiz. K\u00fcp k\u00fcp do\u011frand\u0131\u011f\u0131m\u0131z portakal par\u00e7alar\u0131n\u0131 elimizle ezip kavanozun i\u00e7erisine at\u0131l\u0131r.<\/strong> \u0130\u00e7ine 4 litre oda s\u0131cakl\u0131\u011f\u0131nda \u0131l\u0131k su konulur. 1 \u00e7ay barda\u011f\u0131 elma veya \u00fcz\u00fcm sirkesi kat\u0131l\u0131r. 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu kat\u0131l\u0131r.1 \u00e7ay barda\u011f\u0131 demledi\u011finiz \u0131l\u0131k haldeki ada\u00e7ay\u0131 \u00e7ay\u0131ndan koyulur. T\u00fcm malzemeler eklendikten sonra iyice kar\u0131\u015ft\u0131r\u0131l\u0131r, kapak \u00f6rt\u00fclmez. Kavanozun kapa\u011f\u0131n\u0131 kapatmay\u0131n, t\u00fclbentle yahut hava alan ince bir bezle \u00f6rt\u00fcp lastik ge\u00e7irin.<\/strong> G\u00fcnde bir ka\u00e7 kez ka\u015f\u0131kla sirke kar\u0131\u015ft\u0131r\u0131l\u0131r ve yakla\u015f\u0131k 20 g\u00fcn sonra kullan\u0131ma haz\u0131r hale getirilir. Serin ve karanl\u0131k bir ortamda muhafaza etmek uygun olacakt\u0131r.<\/p>\n

              Dr. Feridun Kunak’dan Limon Sirkesi Yap\u0131m\u0131 2. Tarif<\/u><\/strong><\/span><\/span><\/p>\n

              Malzemeler<\/strong><\/span><\/span><\/p>\n

                \n
              1. 4 litre su<\/li>\n
              2. 2 adet limon<\/strong><\/li>\n
              3. 2 su barda\u011f\u0131 yaban mersini<\/li>\n
              4. 1 su barda\u011f\u0131 ku\u015fburnu<\/strong><\/li>\n
              5. 1 fincan \u0131s\u0131rgan tohumu tozu<\/li>\n
              6. 30 di\u015f sar\u0131msak<\/strong><\/li>\n
              7. 1 fincan sirke<\/li>\n
              8. 1 \u00e7orba ka\u015f\u0131\u011f\u0131 kaya tuzu<\/strong><\/li>\n<\/ol>\n

                Yap\u0131l\u0131\u015f\u0131:<\/strong><\/span><\/span> Tencerinin i\u00e7erisine i\u00e7erisine 1 Lt yani 4 su barda\u011f\u0131 su ile beraber yaban mersini koyulur. Daha sonra havanda d\u00f6v\u00fclm\u00fc\u015f ku\u015fburnu ilave edilir. Is\u0131rgan tohumu ezilerek toz haline getirilerek bu tencereye kat\u0131l\u0131r ve yakla\u015f\u0131k 15-20 dakika kaynat\u0131l\u0131r, ocaktan al\u0131n\u0131p 20 dakika kadar demlenmeye b\u0131rak\u0131l\u0131r.<\/strong> So\u011fuyan kar\u0131\u015f\u0131m 5 lt \u00f6l\u00e7\u00fcs\u00fcndeki cam kavanoza d\u00f6k\u00fcl\u00fcr. Daha sonra sar\u0131msaklar havanda ezilerek kavanozun i\u00e7erisine aktar\u0131l\u0131r. Beyaz k\u0131s\u0131mlar\u0131 kalacak \u015fekilde limonun kabu\u011fu incecik soyulur ve \u00e7ekirdeksiz halka olarak dilimlenmi\u015f halde at\u0131l\u0131r. Limonlar\u0131 s\u00fcnger s\u0131kar gibi s\u0131karak atman\u0131z daha etkili olacakt\u0131r. <\/strong>Son olarak kaya tuzu ve bir fincan elma sirkesi ilave edilerek kalan su ilave edilir. Kavanozun kapa\u011f\u0131n\u0131 kapatmay\u0131n, t\u00fclbentle yahut hava alan ince bir bezle \u00f6rt\u00fcp lastik ge\u00e7irin. Serin bir yerde en az 2 g\u00fcn kadar bekletir ve gelip gidip tahta ka\u015f\u0131kla kar\u0131\u015ft\u0131r\u0131l\u0131r. Bu s\u00fcre sonunda s\u00fcz\u00fclerek buzdolab\u0131nda muhafaza edilmesi gerekmektedir. Kullan\u0131m olarak her g\u00fcn bir bardak suyun i\u00e7erisine bir fincan kadar konularak i\u00e7ilebilir.<\/p>\n

                Dr. Feridun Kunak’dan Ananas Sirkesi Yap\u0131m\u0131 2. Tarif<\/u><\/strong><\/span><\/span><\/p>\n

                Malzemeler<\/strong><\/span><\/span><\/p>\n

                  \n
                1. 2 adet ananas<\/li>\n
                2. 1 \u00e7ay barda\u011f\u0131 elma sirkesi<\/strong><\/li>\n
                3. 1 yemek ka\u015f\u0131\u011f\u0131 kaya tuzu<\/li>\n
                4. 1 fincan demlenmi\u015f ye\u015fil kahve<\/strong><\/li>\n
                5. 1 fincan demlenmi\u015f ye\u015fil \u00e7ay<\/li>\n
                6. 4 litre su<\/strong><\/li>\n<\/ol>\n

                  Yap\u0131l\u0131\u015f\u0131: <\/strong><\/span><\/span>Ananas\u0131 y\u0131kay\u0131p, do\u011fray\u0131n.(kabu\u011fuyla). Bir kavanozun i\u00e7ine s\u0131k\u0131p s\u0131k\u0131p at\u0131n. \u0130\u00e7ine 4 litre suyu ilave edin. Tuz ve sirkeyi daha sonra demledi\u011finiz ye\u015fil kahve ve ye\u015fil \u00e7ay\u0131 ekleyin. \u00dczerine bez kapat\u0131p, \u0131l\u0131k bir yerde 15-20 g\u00fcn bekletin. Kavanozun kapa\u011f\u0131n\u0131 kapatmay\u0131n, t\u00fclbentle yahut hava alan ince bir bezle \u00f6rt\u00fcp lastik ge\u00e7irin. 20 g\u00fcn boyunca serin bir yerde bekletin. G\u00fcnde 3-5 kere ka\u015f\u0131kla sirkeyi kar\u0131\u015ft\u0131r\u0131n. 20-30 g\u00fcn sonra ananas sirkeniz haz\u0131r!<\/p>\n","protected":false},"excerpt":{"rendered":"

                  Sirkeyi haz\u0131r almak yerine evde kendiniz de haz\u0131rlayabilirsiniz. Bu makalemizde Dr. Feridun Kunak taraf\u0131ndan tarifi verilen limon, nar, portakal, kiraz, armut, ayva, ku\u015fburnu, yaban mersini, sar\u0131msak ve ada\u00e7ay\u0131 sirkesi tariflerine yer verdik. Sirkeyi haz\u0131r almak yerine evde kendiniz de haz\u0131rlayabilirsiniz. Bu makalemizde Dr. Feridun Kunak taraf\u0131ndan tarifi verilen limon, nar, portakal, kiraz, armut, ayva, ku\u015fburnu, […]<\/p>\n","protected":false},"author":30,"featured_media":44158,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[78],"tags":[34708,33482,34706,23235,34707],"class_list":["post-44159","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yasam","tag-adacayi-sirkesi","tag-feridun-kunak","tag-kusburnu-sirkesi","tag-sirke-tarifleri","tag-yaban-mersini-sirkesi"],"_links":{"self":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/44159"}],"collection":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/comments?post=44159"}],"version-history":[{"count":1,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/44159\/revisions"}],"predecessor-version":[{"id":44160,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/44159\/revisions\/44160"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media\/44158"}],"wp:attachment":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media?parent=44159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/categories?post=44159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/tags?post=44159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}