Pickles

There are not so many fresh vegetables and fruits in winter, and then every house cannot do without pickles and all kinds of preservation ( sauerkraut, pickled tomatoes, cucumbers, apples, peppers).

In a little salted:

• to some extent facilitate the digestion process by strengthening the enzymes in the intestine/stomach

• enrich our main menu with vitamins,

• make the metabolic process more active,

• brine is also used and it turns out to be useful.

Pickling saves vitamins, a large number of beneficial bacteria, but salt is just not enough.

Salting is done using a sufficient amount of salt (crispy and dense foods).

Soaking - a method using a weak salt solution and added sugar.

Marinades - includes vinegar diluted in water, as well as salt and hot spices. This option for storing products is not the most useful, but reliable.

Like any products, pickles have a different side:

1. For healthy people, and especially for hypertensive patients, high salt levels are not particularly useful (risk of edema, pressure surges).

2. If you have stomach or intestinal diseases, do not irritate the mucous membranes with salt.

3. Excessive use of such products before bed is not the most correct.

4. Less salt, and higher levels of nutrients in soaked and fermented foods.

Select and store:

• Choose trusted sellers, suppliers, manufacturers, farmers.

• There should be no calcium chloride additives (crunch and density must be preserved naturally).

• Brine turbidity is possible only in pickled cucumbers (and even then a little).

• Fruits and vegetables should look firm, not frayed ... But they can be both whole and racut into pieces.

• Shelf life: closed jar - not older than 2 years (otherwise preservatives can be suspected in the composition), open product - up to 2 weeks/month (in the refrigerator)

Pickles/preserves are useful, first of all they are the variety of the menu. In addition, they most often contain fruits, berries, vegetables that are not imported, but that are grown on their own land.