2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It is an old culinary tradition in our country to prepare pickles for the winter every autumn, and this habit, inherited from our grandmothers, has huge benefits for health and strong immunity in the winter.
In raw home pickles, the useful properties of vegetables are preserved because they are not cooked, and in the process of natural fermentation, vitamins are preserved and enzymes useful for the body are released.
Consumption of pickles boosts metabolism and facilitates the excretion of harmful toxins. Yeast lowers sugars, and lactic acid bacteria contribute to the health of the stomach and intestines.
About 70 percent of the strength of our immunity depends on the condition of the intestines and the speed of metabolism. For this reason, we must take good care of the gastrointestinal tract and its mucosa.
The jar of pickles also contains omega-3 fatty acids and probiotics, as well as vitamins that will guarantee us strong immunity in winter.
By consuming them, we can only harm ourselves if we overdo it with salt, because too much salt has an adverse effect on the cardiovascular system.
Salt acts as a preservative and can not be omitted, but its amount must be careful.
The best time to put the pickles is the end of October, and for the cabbage - the middle and end of November. Pickles should be stored in a cool, dark place at a temperature of about 10 degrees Celsius.
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