Sauerkraut or cucumbers are not only a portion of vitamins that we lack in colder seasons, but also a natural probiotic - because they contain lactic acid bacteria.

Pickled vegetablesare the source oflactic acid- a substance formed during fermentation (under the influence of lactic acid bacteria) that cleanses the body and strengthens defense system, protecting us from disease. Lactic acid regulates the bacterial flora in the intestines, supports digestion and absorption of metabolic products, reduces the level of cholesterol. Lactic acid bacteria also play an important role in the synthesis of vitamin K and some of the B group.

Silage is less caloric than unprocessed vegetables or fruit, because the sugar content is reduced during the fermentation.

  • Silage provides a lot of vitamins B1, B2, B3, which regulate metabolism and facilitate the digestion of proteins, fats and carbohydrates, smooth the skin, strengthen hair and nails, and increase the absorption of iron, protecting against anemia. They are quite a good source of vitamin C, A, E, K as well as magnesium, calcium, phosphorus and potassium. However, contrary to popular belief, they do not have more vitamin C than fresh vegetables and fruits.
  • As it fermented, valuable ingredients penetrate into the juice, which is why it is as valuable as the pickled products themselves.
  • Pickled vegetables, like fresh ones, contain a lot of fiber, which makes you feel full, and this helps to maintain a he althy weight and stimulates the intestines, preventing constipation. In addition, they slightly acidify the body, so the desire to snack decreases.
  • Fruits and vegetables lose calories during fermentation! One medium cucumber or a bowl of cabbage is only 12 kcal! This is the result of a drop in sugar and an increase in the amount of water. During fermentation, under the influence of lactic acid bacteria, the sugar contained in vegetables and fruits is converted into lactic acid, which is a great preservative.
  • Silage contains a lot of s alt, which is harmful in excess. Therefore, they should be eaten in moderation, as an addition (this especially applies to hypertensive people).
  • Silage is best eaten raw - cooking deprives it of vitamin C and beneficial bacteria.
  • Self-made silage is the he althiest. Industrially made sauerkraut and cucumbers usually contain preservatives. For preservesfor example, one strain of bacteria or other substances that accelerate the fermentation process are also added. Such silages have less he alth benefits than those where the fermentation process takes place in a natural way. Therefore, if you do not make homemade preserves, buy sauerkraut at a bazaar at a trusted producer or at an organic store, not at a supermarket.

What can you chew?

Products with a high content of sugar and water are suitable for pickling, the pace of the first phase of fermentation depends on their proportions. In addition to cabbage and cucumbers, they can be: beets, cauliflowers, carrots, white radish, onions, garlic, green beans, beetroot, eggplants, peppers, and even fruits: lemons, plums, apples and pears, as well as olives. Products must be fresh, he althy and ripe. It is extremely easy to brew: just pour brine in a jar or stoneware (s alt has preservative properties). Only the cabbage is not poured, and the shredded s alt is kneaded well and waited for it to release the juice. In addition to pickling brine, we add, for example, dill, allspice, garlic, onion, juniper berries - they add flavor, but also have he alth and preservative properties. For the first three days, the silage requires a temperature of 15-20 ° C, and the silage vessel has to be opened to allow the gases to escape. Then you have to close them (cutting off the oxygen supply, we will protect the silage against mold growth) and move it to a cool place to stop fermentation.

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Worth knowing

Effect of iodized s alt on fermentation processes

The problem with iodized s alt occurs every year, most often when pickles are poured out. Because they say they go badly. Apparently the reason is iodized s alt. At the Food and Nutrition Institute, research was conducted on the effect of s alt with potassium iodide on fermentation (ensiling) processes. Research has shown that it has no negative effect on the fermentation of vegetables. It does not change their taste in any way. Iodized s alt can be used in the household for cooking, baking, frying, and for all preserves. It is only worth remembering that potassium iodide is unstable. For this reason, it is better to add such s alt to the food at the end of heat treatment - it will minimize iodine loss.

Properties of the silage. Why is it worth eating them?

Source: x-news.pl/Agencja TVN

Sauerkraut recipe

Sauerkraut is not only a great addition to dinner, but also has excellent he alth-promoting properties. Sauerkraut has a very good effect on the functioning of our intestines. See how in a simple waymake homemade sauerkraut.

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