Trend on pickled products – daisy, sorrel and other unusual offers

The production of silage is very easy, and very cheap. Proponents of this method of food processing believe that you can sift everything – not only cabbage or pickles, but, for example, carrots, sorrels and even daisies. 

Pickled (sour) products are healthy, because they contain probiotic and lactic bacteria, as well as a lot of salts of vitamins, minerals and fiber. Silage is a valuable source of vitamin C, B vitamins, vitamin K2 (MK-4 form) and beta carotene (provitamin A). Pickled products contain zinc, iron and potassium. Although there are pickled products available on the grocery market, it is worth making such preserves yourself at home. It does not require secret and specialist knowledge. It’s enough to follow only a few rules to make the ensiling process work properly. 

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Simple sugars change into lactic acid 

In the ensiling process, simple sugars are broken down into lactic acid, which happens with the participation of lactic acid bacteria. At the same time, small amounts of ethanol and acetic acid are produced – chemical compounds responsible for the taste and smell of pickled foods. The reaction of the silage environment decreases to about 4, which leads to stop the development of septic tanks. 

Fermented products must be completely covered with a pickle or juice. The ensiling process takes place at a temperature of 18-22 degrees Celsius. Unfavorable cooling as well as excessive temperature rise are unfavorable. It is only after a dozen or so days that the pickled products are cooled. Thanks to this, mold does not develop in them. 

Silage – excellent probiotics! 

Silage due to the content of lactic acid bacteria (eg Lactobacillus strains) is a natural probiotic. Lactic acid produced during fermentation cleanses the body of toxins and strengthens the immune system. Lactic acid also regulates the bacterial flora in the gut and supports digestion 

and absorption of metabolic products. Lactic acid is an ally in the fight against elevated cholesterol levels. Pickled products contain less simple sugars, so they are low in calories. 

Silage juice is also full of nutritional values, because the nutrients penetrate into it from pickled products. On the other hand, silages should be considered by people struggling with hypertension, because these products are rich in salt, which as the main source of sodium promotes elevated arterial pressure. 

The perfect products for pickling 

The best silages are made from products that contain relatively large amounts of sugars and water, and therefore vegetables, including 

– cabbage and cucumbers 

– cauliflower 

– carrot 

– White radish 

– beetroot 

– onions and garlic 

– Green Beans 

– pepper 

– eggplant 

Although it is not popularized in Polish homes, pickling can also be subjected to fruit, including apples, plums, pears and lemons. Olives are also suitable for pickling. Products intended for ensiling should be healthy, fresh and ripe. The vegetables placed in the jar are filled with brine – a natural preservative. How can fruit be sown so that after finishing the ensilage they are safe to eat? 

Fruit ferment – it can be done! 

The fruits can also be pickled – for example, green strawberries, plums and apples. Pears can also be planted. Sugar and honey as well as aromatic spices associated with desserts (eg cinnamon, cloves, anise, vanilla sticks) are used for pickling fruit. Pickled fruits are recommended as an appetizer served with nuts and cheese, or as an addition to desserts or salads. Although the fruits are sweet, brine is used to pickle them (1 flat tablespoon of salt for 1 liter of boiled water). Pickled fruits contain beneficial natural cultures of lactic acid bacteria and retain their nutritional value, but they are less rich in simple sugars that undergo degradation in the ensiling process. Other proposals for fruit silage include lemons and rhubarb pickled in honey and spices. Spices that seemingly do not match fruit – for example pepper and garlic – are often added to the fruit silage. This is certainly an unusual culinary experience that only a few dare. Least convinced are the least sour bananas, which do not contain too much water, and when placed in the brine swell and make themselves (too) very soft. 

Sorrel, nuns and daisy – this can also be swayed 

The daisy, contrary to popular opinion, is an edible flower. It is used, among others for decorating daisies and desserts. Like other vegetable foods, you can squeeze it. Fresh daisy flowers or buds ready to bloom are used for ensiling. Pickled daisies can be used to prepare salads, sandwiches and small snacks. In addition to brine, spices are needed for pickling daisies – dill, horseradish, mustard, garlic and pepper (normally added to pickled vegetables). In a similar way, pickled dandelion donuts are prepared , but you do not need to add any spices to them. The most popular is probably sauerkraut – acidic leaves of sorrel properly bitten, after drainage can be immediately put into a soup sorrel, or salad. After biting, sorrel is much more tasty than fresh, because you do not feel the grassy aftertaste, and the sour taste becomes more intense. 

The trend in pickling vegetables, fruits and other types of vegetable food is the most positive. People who passionately devote themselves to the art of pickling food remind the average consumer that the silage vines are a treasury of live bacteria cultures and valuable nutrients. This trend also shows that you can not only pickle cabbage and pickles. 

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You can read also: Diet for autumn

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