Fermented foods bring important benefits to the body due to its rich content of probiotic bacteria essential for the balance of intestinal flora. Their prickly taste is due to the process of converting sugars into alcoholic compounds by bacteria or yeast intervention. In this article you’ll learn how to make your own fermented vegetables.
Experts say the introduction of fermented foods as often as possible into the daily diet has positive effects on the functioning of the entire body, including the immune system.
Make fermented vegetables
The vegetables you want to turn into pickles with lactic fermentation must be intact, not broken and not rotten.
Before placing them in the pickling jar, you have to wash them with abundant water so they are clean and free from dust, chemicals, and other undesirable substances.
To obtain fermented vegetables you need your favorite vegetables (the ones you want to dine), grits, water, garlic, mustard, horseradish, dill and thyme, bay leaves, and other aromatic plants which you prefer.
The preparation technique for these pickles is very simple!
You simply place the vegetables in the jar (in layers), progressively adding the garlic cloves, horseradish, thyme and dill, and then add the mustard seeds and other preferred aromatic grains.
After all the vegetables and aromatic plants have been placed in the jar, brine is prepared to fill all the empty spaces in the jar.
Brine is prepared as follows.
One (1) large spoonful of salt (not at all iodine salt) is dissolved in one liter of water and shaken well until the salt is completely dissolved in the water.
After the brine is added to the jar and all the free spaces are filled, the jar is sealed with a lid.
For 2-3 days, gently shake the jar (turn it in your hands several times) so that the brine mixes as well as possible.
After these 2-3 days, pickles should be kept in a cool place if you want to eat them in the winter or at the room temperature if you want to consume them faster, in a maximum of 1 week.
If you want to consume the pickles in a maximum of 2-3 days, then keep them in a warmer place and they will ferment faster.
- Even from the next day, pickles will start to ferment! But it is a natural and normal process. The pickles will be excellent. The higher the temperature, the faster the vegetables will ferment, while the lower the ambient temperature is, the more time will be needed for the vegetable fermentation to occur.
- It is possible that the brine flows from the jar. This means the jar is too full. To avoid this, do not fill the jar and leave it empty for a few centimeters at the top. However, if the brine flows from the jar, place the jar on a plate so that the surrounding space will not get dirty.
Health benefits of fermented vegetables
Nutritional doctors indicate the many benefits of the fermented vegetables. This preparation is low in calories, and is even helping to lose weight.
For example, fermented cabbage provides vitamins C, B and K, as well as minerals (calcium, magnesium, potassium, iodine and copper) and a significant amount of dietary fiber.
Uncooked fermented cabbage is an excellent source of lactobacilli, assisting digestion and preventing the appearance of oral herpes.
Fermented cabbage prevents anemia, stimulates detoxification of the body and regulates digestion. Vitamin B12 in pure form, contained in this fermented food, protects the nervous system.
Being richer in vitamin C than fresh cabbage, fermented cabbage strengthens the immune system and prevents premature aging with generous antioxidant content.
Also, pickled cucumber are a rich source of probiotic bacteria which facilitate the elimination of toxins in the body.
An ideal source of dietary fiber, pickled cucumbers support digestion and prevents bloating and constipation.
Because they contain few calories and do not supply fat, they are recommended in weight loss diets.
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