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Silage is very he althy and it is undoubtedly worth eating. What's more, silage is not only the well-known ground cucumbers and cabbage, but many other vegetables and fruits!

You can literally ukisić anything - cauliflowers, radishes, cucumbers, cabbage, tomatoes, and even lemons or sprouts. Silage has a great advantage - it has a beneficial effect on our intestines (the entire digestive system), facilitating defecation, preventing constipation, supporting the development of intestinal microbiota,

We recommend: SILAGE is the best PROBIOTIC

As we have already said, you can kill anything.Let's start with what is at least surprising - cauliflower.

You need:

- cauliflower - brine (it is best to boil 2 liters of water with a large spoon of s alt) - spices (dill, horseradish root, garlic, allspice, pepper, ginger, bay leaf) - starter (i.e. two or three tablespoons of other silage)

Wash, cut or divide the cauliflower into florets. Put it in a jar, add spices and pour brine. The silage is ready after a few days - it tastes best after 10 days of pickling!

And now pickled … lemon!

You need:

  • lemons
  • honey
  • spices (garlic clove, cloves)

The lemons must be peeled and sliced. Place in a jar, add spices and pour the honey over the lemons. And it's ready - pickled lemon is ready after about two days.

Important:Honey becomes thinner day by day, it is mixed with lemon juice and fermented without emitting intense aromas, such as sauerkraut.

Pickled radish sprouts

You need:

  • radish sprouts
  • brine
  • spices (peppercorns, allspice, bay leaf, garlic)
  • starter

Put the sprouts in a jar, add garlic and the previously mentioned spices and pour brine with the addition of a starter. Sprouts are briefly pickled - after two days they are ready.

We recommend: Pickled radishes - how to make them?

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