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.
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