{"id":196317,"title":"\u010cern\u00fd r\u00fd\u017eov\u00fd ocet: co to vlastn\u011b je?","modified":"2026-10-31T16:51:33+01:00","plain":"Co je \u010dern\u00fd r\u00fd\u017eov\u00fd ocet?\n\n\n\n\u010cern\u00fd r\u00fd\u017eov\u00fd ocet je dochucovadlo hojn\u011b pou\u017e\u00edvan\u00e9 v asijsk\u00e9 kuchyni, zejm\u00e9na v\u0161ak v \u010d\u00ednsk\u00e9 kuchyni.\n\n\n\nSpolu s \u010derven\u00fdm r\u00fd\u017eov\u00fdm octem a b\u00edl\u00fdm r\u00fd\u017eov\u00fdm octem pat\u0159\u00ed mezi t\u0159i varianty r\u00fd\u017eov\u00e9ho octa. \u010cern\u00fd r\u00fd\u017eov\u00fd ocet m\u00e1 zcela \u010dernou barvu a komplexn\u00ed, m\u00edrn\u011b kyselou chu\u0165 s nasl\u00e1dl\u00fdm t\u00f3nem. \n\n\n\nPostup jeho v\u00fdroby je pom\u011brn\u011b podobn\u00fd v\u00fdrob\u011b balzamikov\u00e9ho octa, ale z\u00e1kladn\u00ed suroviny se li\u0161\u00ed.\n\n\n\nOdkud poch\u00e1z\u00ed \u010dern\u00fd r\u00fd\u017eov\u00fd ocet? \n\n\n\n\u010cern\u00fd r\u00fd\u017eov\u00fd ocet se stejn\u011b jako mnoho dal\u0161\u00edch obiln\u00fdch oct\u016f poprv\u00e9 objevil v \u010c\u00edn\u011b. Postup v\u00fdroby se v\u0161ak velmi rychle roz\u0161\u00ed\u0159il po cel\u00e9 Asii. K v\u00fdrob\u011b \u010dern\u00e9ho r\u00fd\u017eov\u00e9ho octa se pou\u017e\u00edv\u00e1 \u010dern\u00e1 lepkav\u00e1 r\u00fd\u017ee, kter\u00e1 se sm\u00edch\u00e1 s kvasinkami, \u010d\u00edm\u017e vznik\u00e1 r\u00fd\u017eov\u00fd alkohol. \n\n\n\nPou\u017e\u00edv\u00e1 se nap\u0159\u00edklad v m\u00e9m receptu na pekingskou pol\u00e9vku\n\n\n\nPot\u00e9 se p\u0159idaj\u00ed bakterie, kter\u00e9 tento alkohol p\u0159em\u011bn\u00ed na kyselinu octovou, hlavn\u00ed slo\u017eku r\u00fd\u017eov\u00e9ho octa.\n\n\n\nJe v\u0161ak t\u0159eba poznamenat, \u017ee p\u0159i \u0161\u00ed\u0159en\u00ed po Asii se receptury v jednotliv\u00fdch zem\u00edch trochu zm\u011bnily.\n\n\n\nNap\u0159\u00edklad v Koreji a Japonsku se pou\u017e\u00edv\u00e1 hn\u011bd\u00e1 r\u00fd\u017ee, z n\u00ed\u017e vznik\u00e1 \u010dern\u00fd r\u00fd\u017eov\u00fd ocet velmi podobn\u00fd tomu, kter\u00fd se vyr\u00e1b\u00ed v \u010c\u00edn\u011b. \n\n\n\nNa Tchaj-wanu je v\u0161ak receptura velmi odli\u0161n\u00e1: k r\u00fd\u017ei se p\u0159id\u00e1v\u00e1 velk\u00e9 mno\u017estv\u00ed zeleniny a r\u00fd\u017ee se v tomto jak\u00e9msi v\u00fdvaru dlouho louhuje. V\u00fdsledkem je ocet velmi podobn\u00fd worcestersk\u00e9 om\u00e1\u010dce.\n\n\n\nJak pou\u017e\u00edvat \u010dern\u00fd r\u00fd\u017eov\u00fd ocet?\n\n\n\n\u010cern\u00fd r\u00fd\u017eov\u00fd ocet m\u016f\u017eete pou\u017e\u00edt v nejr\u016fzn\u011bj\u0161\u00edch receptech \u010d\u00ednsk\u00e9 kuchyn\u011b. Je skv\u011bl\u00fdm dochucovadlem pro dim sum, nudle, du\u0161en\u00e9 maso a ryby i studen\u00e9 p\u0159edkrmy. \n\n\n\nDod\u00e1v\u00e1 sladovou kyselost om\u00e1\u010dce k lilku po \u010d\u00ednsku\n\n\n\nPou\u017e\u00edv\u00e1 se tak\u00e9 k p\u0159\u00edprav\u011b lahodn\u00e9ho chilli oleje na dochucen\u00ed nudl\u00ed\n\n\n\nPikantn\u00ed chilli nudle\n\n\n\nStejn\u011b jako jak\u00fdkoli jin\u00fd ocet dod\u00e1 va\u0161im pokrm\u016fm kyselost. Velmi dob\u0159e se proto hod\u00ed i do r\u016fzn\u00fdch sal\u00e1t\u016f. \n\n\n\nVe srovn\u00e1n\u00ed s b\u00edl\u00fdm r\u00fd\u017eov\u00fdm octem je \u010dern\u00fd ocet aromati\u010dt\u011bj\u0161\u00ed. Dod\u00e1 pokrm\u016fm mnohem v\u00edce chu\u0165ov\u00fdch odst\u00edn\u016f, nejen lehkou kyselost, kter\u00e1 \u201epotla\u010duje\u201c pocit mastnoty a kterou dod\u00e1 jak\u00fdkoli ocet.\n\n\n\n\u010cern\u00fd r\u00fd\u017eov\u00fd ocet se pou\u017e\u00edv\u00e1 tak\u00e9 ve slavn\u00e9m receptu na nudle Biang Biang\n\n\n\n\u010c\u00edm nahradit \u010dern\u00fd r\u00fd\u017eov\u00fd ocet\n\n\n\nNena\u0161li jste v obchod\u011b \u010dern\u00fd r\u00fd\u017eov\u00fd ocet? \u017d\u00e1dn\u00fd probl\u00e9m, v receptu ho lze bez pot\u00ed\u017e\u00ed nahradit.\n\n\n\n N\u00e1hrada bude z\u00e1viset na tom, jak\u00e9ho v\u00fdsledku chcete p\u0159edev\u0161\u00edm dos\u00e1hnout. Pokud chcete pokrm\u016fm dodat kyselost, m\u016f\u017eete pou\u017e\u00edt jeho p\u0159\u00edbuzn\u00e9, b\u00edl\u00fd r\u00fd\u017eov\u00fd ocet a \u010derven\u00fd r\u00fd\u017eov\u00fd ocet, kter\u00e9 se v obchodech sh\u00e1n\u011bj\u00ed sn\u00e1ze. \n\n\n\nPokud v\u00e1m v\u0161ak jde o slad\u0161\u00ed a aromati\u010dt\u011bj\u0161\u00ed t\u00f3ny, kter\u00e9 \u010dern\u00fd r\u00fd\u017eov\u00fd ocet b\u011b\u017en\u011b nab\u00edz\u00ed, doporu\u010duji ho nahradit balzamikov\u00fdm octem. \n\n\n\nPozor ale! Balzamikov\u00fd ocet je mnohem slad\u0161\u00ed, proto ho pou\u017eijte m\u00e9n\u011b, nap\u0159\u00edklad z\u0159ed\u011bn\u00fd vodou.\n\n\n\nExistuj\u00ed i dal\u0161\u00ed mo\u017enosti. Sladov\u00fd ocet nebo jable\u010dn\u00fd ocet, oba ve stejn\u00e9m mno\u017estv\u00ed jako \u010dern\u00fd r\u00fd\u017eov\u00fd ocet, \u010derven\u00fd vinn\u00fd ocet (pou\u017eijte polovi\u010dn\u00ed mno\u017estv\u00ed), nebo dokonce oby\u010dejn\u00e1 jable\u010dn\u00e1 \u0161\u0165\u00e1va (pou\u017eijte t\u0159i l\u017e\u00edce na jednu l\u017e\u00edci \u010dern\u00e9ho r\u00fd\u017eov\u00e9ho octa).\n\n\n\nJak skladovat \u010dern\u00fd r\u00fd\u017eov\u00fd ocet\n\n\n\nPro optim\u00e1ln\u00ed uchov\u00e1n\u00ed doporu\u010duji skladovat \u010dern\u00fd r\u00fd\u017eov\u00fd ocet na chladn\u00e9m, such\u00e9m a tmav\u00e9m m\u00edst\u011b, nap\u0159\u00edklad ve sk\u0159\u00ed\u0148ce spolu s ostatn\u00edmi druhy octa. \n\n\n\nTomuto typu dochucovadla obvykle vyhovuje pokojov\u00e1 teplota, n\u011bkte\u0159\u00ed v\u00fdrobci v\u0161ak doporu\u010duj\u00ed po otev\u0159en\u00ed skladov\u00e1n\u00ed v lednici.\n\n\n\n\u010cern\u00fd r\u00fd\u017eov\u00fd ocet m\u016f\u017ee b\u00fdt st\u00e1le zcela vhodn\u00fd ke konzumaci i n\u011bkolik let po datu uveden\u00e9m na obalu. \n\n\n\nProto\u017ee je v\u0161ak m\u00e9n\u011b kysel\u00fd ne\u017e ostatn\u00ed octy, neuchov\u00e1v\u00e1 si chu\u0165 tak dob\u0159e jako ony. Pamatujte, \u017ee pokud chcete zachovat jeho chu\u0165 d\u00e9le ne\u017e p\u011bt let, je lep\u0161\u00ed ho skladovat v lednici. Zm\u011bna barvy obvykle signalizuje zhor\u0161en\u00ed kvality a v takov\u00e9m p\u0159\u00edpad\u011b byste ho m\u011bli vyhodit","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196317"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196317\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/2195"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}