{"id":1773,"date":"2026-06-18T16:03:00","date_gmt":"2026-06-18T16:03:00","guid":{"rendered":"https:\/\/domacasemena.com\/?p=1773"},"modified":"2026-06-18T08:14:12","modified_gmt":"2026-06-18T08:14:12","slug":"ribez-2","status":"publish","type":"post","link":"https:\/\/domacasemena.com\/?p=1773","title":{"rendered":"RIBEZ"},"content":{"rendered":"\n

Samo toliko, da se malo oglasim. Ker je sezona, bo danes tema \u2013 ribez.<\/p>\n\n\n\n

In zakaj se mi zadnje dni po glavi mota ravno ribez? Zato, ker ga \u017ee \u0161tiri dni samo obiram, perem, \u010distim in kuham. No poleg drugega dela, se razume. Ker pa je ravno \u0161e \u010das spravila sena, sploh ni mo\u017enosti, da bi vsega pospravila sama \u2013 nekaj ga bodo morali pobrati drugi. Nekaj so ga pa \u017ee spravili v svoje \u017eelodce pti\u010di. Pa je v redu, nekaj morajo tudi on jesti.<\/p>\n\n\n\n

Pa \u0161e nekaj me je spodbudilo. Sodelavka mi je povedala, da je videla, da 100 gramov ribeza prodajajo za kar 5 evrov. Pet evrov! No, potem pa poglejmo, koliko dela je potrebnega.<\/p>\n\n\n\n

Najprej je treba grme posaditi. Potem jih nekaj let negovati, da sploh za\u010dnejo roditi. Recimo \u0161tiri leta minejo, kot bi mignil. Vsako leto jih je treba obrezovati, red\u010diti in \u010distiti okolico. Ribez pa\u010d ni rastlina, ki bi sama od sebe rekla: \u00bbKar sedi, jaz bom vse uredila.\u00ab<\/p>\n\n\n\n

Ko pridejo plodovi, se za\u010dne obiranje. Za kilogram porabim pribli\u017eno pol ure, pa ne spadam med po\u010dasne\u017ee. Ko je ribez v posodi, pa se pravo delo \u0161ele za\u010dne. Jaz ga najprej operem, potem pa sledi mukotrpno odstranjevanje pecljev. Takrat \u010dlovek za\u010dne razmi\u0161ljati o vseh \u017eivljenjskih odlo\u010ditvah, ki so ga pripeljale do je posadil toliko grmov ribeza.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Potem pride kuhanje soka.<\/strong><\/p>\n\n\n\n

Za sok uporabljam sokovnik. Iz enega polnjenja sokovnika dobim pribli\u017eno 2,5 do 3 litre soka. Za sirup dodajam 1 dcl vode in 40 dkg sladkorja na liter soka. Danes, ko je sladkor \u017ee skoraj povsod, se mu posku\u0161am \u010dim bolj izogniti. Zato kuham sokove brez dodanega sladkorja. Me\u0161am maline in rde\u010di ribez, jagode in \u010drni ribez, kosmulje in ribez. Letos pa bosta ne preizku\u0161nji josta in ribez \u2013 ena malo bolj sladka jagoda in na\u0161 kisli junak. \u010de bom seveda uspela to josto pobrati.<\/p>\n\n\n\n

Vro\u010d sok polnim v steklenice in jih takoj zaprem. Do zdaj se mi ni pokvarilo \u0161e ni\u010d, res pa ga porabimo v pribli\u017eno pol leta. Tak sok ni sladek. Ima okus po sadju. Pravem sadju. Zato marsikomu ni v\u0161e\u010d, ker smo navajeni, da sok pomeni predvsem sladkor z malo sadja.<\/p>\n\n\n\n

Kuhanje marmelade<\/strong> obi\u010dajno prepustim mami, letos sem skuhala samo nekaj malega iz \u010drnega ribeza.<\/p>\n\n\n\n

Za marmelado ribez kuham v loncu. Tu pa nastopi nova dogodiv\u0161\u010dina \u2013 pasiranje. \u010ce ribeza ne pasira\u0161, marmelade verjetno ne bo nih\u010de jedel zaradi vseh pe\u0161k. Pomagam si s pasirko za paradi\u017enik, potem pa gre masa \u0161e enkrat skozi cedilo. Ribez ima sre\u010do, da zelo rad \u017eelira, zato ni treba dodajati \u017eelirnega sladkorja. Navadni sladkor zadostuje, koli\u010dina pa po okusu.<\/p>\n\n\n\n

Meni \u0161e nikoli ni uspelo skuhati res sladke marmelade. Vedno ostane malo kisla. Za peciva, pala\u010dinke in gr\u0161ki jogurt je odli\u010dna. Na kruh jo nama\u017eem bolj poredko. Ampak to je stvar okusa \u2013 vsak naredi po svoje.<\/p>\n\n\n\n

Kozarce polnim vro\u010de in jih potem po\u010dasi ohlajam, zavite v deko. Tako preprosto.<\/p>\n\n\n\n

\u010ce povzamem: ribez je enostavna zadeva. Samo dela je toliko, da je hudi\u010d vesel. Packarije pa tudi ni malo. Ampak 100 gramov nepredelanega ribeza za 5 evrov, no ja\u2026. Takoj ga prodam po tej ceni, kupim pa nikoli.<\/p>\n","protected":false},"excerpt":{"rendered":"

Samo toliko, da se malo oglasim. Ker je sezona, bo danes tema \u2013 ribez. In zakaj se mi zadnje dni po glavi mota ravno ribez? Zato, ker ga \u017ee \u0161tiri dni samo obiram, perem, \u010distim in kuham. No poleg drugega dela, se razume. Ker pa je ravno \u0161e \u010das spravila sena, sploh ni mo\u017enosti, da…<\/p>\n

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