{"id":1519,"date":"2026-07-06T20:16:35","date_gmt":"2026-07-06T19:16:35","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1519"},"modified":"2026-07-06T20:16:35","modified_gmt":"2026-07-06T19:16:35","slug":"nakladane-chilli-paojiao-%e6%b3%a1%e6%a4%92","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1519","title":{"rendered":"Nakl\u00e1dan\u00e9 chilli &#8211; P\u00e0oji\u0101o &#8211; \u6ce1\u6912"},"content":{"rendered":"\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"1520\" src=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/07\/IMG_5530-768x1024.jpeg\" alt=\"\" class=\"wp-image-1520\" srcset=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/07\/IMG_5530-768x1024.jpeg 768w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/07\/IMG_5530-375x500.jpeg 375w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/07\/IMG_5530-1152x1536.jpeg 1152w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/07\/IMG_5530.jpeg 1536w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u6ce1\u6912 \/ p\u00e0oji\u0101o<\/strong> znamen\u00e1 <strong>\u201enakl\u00e1dan\u00e9 chilli\u201c<\/strong> nebo <strong>\u201enalo\u017een\u00e9 chilli papri\u010dky\u201c<\/strong>. V se\u010du\u00e1nsk\u00e9 kuchyni se pou\u017e\u00edv\u00e1 jako kyselo-p\u00e1liv\u00fd fermentovan\u00fd z\u00e1klad do j\u00eddel, nap\u0159\u00edklad do <strong>y\u00faxi\u0101ng r\u00f2us\u012b<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Suroviny<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g \u010derstv\u00fdch \u010derven\u00fdch m\u00edrn\u011b a\u017e st\u0159edn\u011b p\u00e1liv\u00fdch chilli papri\u010dek, nap\u0159\u00edklad \u010derven\u00fdch feferonek, \u010derven\u00fdch beran\u00edch roh\u016f nebo podobn\u00fdch dlouh\u00fdch \u010derven\u00fdch papri\u010dek<\/li>\n\n\n\n<li>500 ml p\u0159eva\u0159en\u00e9 a vychladl\u00e9 vody<\/li>\n\n\n\n<li>20 g soli<\/li>\n\n\n\n<li>1 l\u017ei\u010dka cukru, voliteln\u011b<\/li>\n\n\n\n<li>2\u20133 pl\u00e1tky z\u00e1zvoru<\/li>\n\n\n\n<li>2 strou\u017eky \u010desneku, voliteln\u011b<\/li>\n\n\n\n<li>1 l\u017e\u00edce Shaoxing v\u00edna, vodky nebo jin\u00e9ho neutr\u00e1ln\u00edho alkoholu, voliteln\u011b<\/li>\n\n\n\n<li>p\u00e1r kuli\u010dek se\u010du\u00e1nsk\u00e9ho pep\u0159e, voliteln\u011b<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Postup<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sklenici d\u016fkladn\u011b umyjte a ide\u00e1ln\u011b vypl\u00e1chn\u011bte vrouc\u00ed vodou.<\/li>\n\n\n\n<li>Chilli papri\u010dky omyjte a dob\u0159e osu\u0161te. Stopky m\u016f\u017eete zkr\u00e1tit, ale papri\u010dky nechte cel\u00e9. P\u0159\u00edpadn\u011b je jen lehce prop\u00edchn\u011bte \u0161pi\u010dkou no\u017ee.<\/li>\n\n\n\n<li>Ve vychladl\u00e9 p\u0159eva\u0159en\u00e9 vod\u011b rozm\u00edchejte s\u016fl. Pokud pou\u017e\u00edv\u00e1te cukr, p\u0159idejte ho tak\u00e9.<\/li>\n\n\n\n<li>Do sklenice vlo\u017ete chilli papri\u010dky, z\u00e1zvor, p\u0159\u00edpadn\u011b \u010desnek a se\u010du\u00e1nsk\u00fd pep\u0159.<\/li>\n\n\n\n<li>Zalijte slan\u00fdm n\u00e1levem tak, aby bylo v\u0161echno \u00fapln\u011b pono\u0159en\u00e9. Naho\u0159e nechte trochu voln\u00e9ho m\u00edsta.<\/li>\n\n\n\n<li>Papri\u010dky zati\u017ete fermenta\u010dn\u00edm z\u00e1va\u017e\u00edm, malou \u010distou skleni\u010dkou nebo s\u00e1\u010dkem se slan\u00fdm n\u00e1levem. D\u016fle\u017eit\u00e9 je, aby nic nekoukalo nad hladinu.<\/li>\n\n\n\n<li>Sklenici zav\u0159ete, ale ne \u00fapln\u011b natvrdo, nebo ji ka\u017ed\u00fd den kr\u00e1tce od\u0161roubujte, aby unikl plyn.<\/li>\n\n\n\n<li>Nechte kvasit p\u0159i pokojov\u00e9 teplot\u011b asi 5\u201310 dn\u00ed. Jakmile n\u00e1lev p\u0159\u00edjemn\u011b kysele von\u00ed a papri\u010dky zm\u011bknou, p\u0159esu\u0148te sklenici do lednice.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pou\u017eit\u00ed<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Na jednu v\u00e1rku y\u00faxi\u0101ng r\u00f2us\u012b pou\u017eijte <strong>1\u20132 l\u017e\u00edce p\u00e0oji\u0101o<\/strong>. Papri\u010dky vyndejte \u010distou l\u017e\u00edc\u00ed, najemno nasekejte a restujte v oleji spole\u010dn\u011b s doubanjiangem.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pozn\u00e1mky ke skladov\u00e1n\u00ed<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00e0oji\u0101o nechte skladovan\u00e9 v n\u00e1levu. Nemelte ho dop\u0159edu na pastu, pokud ho nechcete rychle spot\u0159ebovat. Cel\u00e9 nebo v\u011bt\u0161\u00ed kusy v n\u00e1levu vydr\u017e\u00ed l\u00e9pe a p\u0159i va\u0159en\u00ed si v\u017edy nasek\u00e1te jen pot\u0159ebn\u00e9 mno\u017estv\u00ed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pokud se objev\u00ed chlupat\u00e1 pl\u00edse\u0148, hnilobn\u00fd z\u00e1pach, sliz nebo v\u00fdrazn\u011b nep\u0159\u00edjemn\u00e1 v\u016fn\u011b, rad\u011bji celou v\u00e1rku vyho\u010fte. Zakalen\u00fd n\u00e1lev, lehk\u00e9 bublinky a kysel\u00e1 v\u016fn\u011b jsou p\u0159i kva\u0161en\u00ed norm\u00e1ln\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u6ce1\u6912 \/ p\u00e0oji\u0101o znamen\u00e1 \u201enakl\u00e1dan\u00e9 chilli\u201c nebo \u201enalo\u017een\u00e9 chilli papri\u010dky\u201c. V se\u010du\u00e1nsk\u00e9 kuchyni se pou\u017e\u00edv\u00e1 jako kyselo-p\u00e1liv\u00fd fermentovan\u00fd z\u00e1klad do j\u00eddel, nap\u0159\u00edklad do y\u00faxi\u0101ng r\u00f2us\u012b. Suroviny Postup Pou\u017eit\u00ed Na jednu v\u00e1rku y\u00faxi\u0101ng r\u00f2us\u012b pou\u017eijte 1\u20132 l\u017e\u00edce p\u00e0oji\u0101o. Papri\u010dky vyndejte \u010distou l\u017e\u00edc\u00ed, najemno nasekejte a restujte v oleji spole\u010dn\u011b s doubanjiangem. Pozn\u00e1mky ke skladov\u00e1n\u00ed P\u00e0oji\u0101o nechte [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"yes","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[17],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1519"}],"version-history":[{"count":1,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1519\/revisions"}],"predecessor-version":[{"id":1521,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1519\/revisions\/1521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1520"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}