2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Like all other nations, Bulgarians have a traditional menu and a typical way of eating. Especially during the winter season, there is almost no table in our latitudes that does not serve sauerkraut, pickles, pickled peppers and especially pickles, which, as we know, is one of the main appetizers for brandy. However, few realize that this type of eating is unhealthy, however, these harmful culinary habits are repeated for decades and passed down from generation to generation.
Why are pickles still harmful? Most of them have a huge content of table salt, which is a huge health hazard, especially for people with cardiovascular disease or prone to obesity. Instead of emphasizing raw fruits and vegetables, Bulgarians prefer sweets and pickles. Few of our compatriots realize that these "delicacies" are harmful to the stomach. The championship in the "bad ranking" is led by sauerkraut, which is present daily in the dishes of most people. There is almost no Bulgarian family that does not prepare winter food every season.
The process itself is anaerobic fermentation, carried out in the "environment" of the marinade or brine. Microorganisms secrete lactic, butyric and acetic acid, various alcohols and compounds. Spices such as garlic, dill, parsley, black pepper, cumin and others are often added to the winter food. The end result is - a product with extremely salty or sour taste. Sugar is also present in almost every recipe, which "enriches" the nuance of healthy food.
Vegetables can be stored for months, but will their nutritional qualities be the same? The answer is no. Most of the vitamins disappear as a result of the brined / marinated environment and the heat treatment. The beneficial properties are replaced by a high concentration of salty and acidic agents, which contribute to the spicier taste of these foods.
Apart from being an enemy of people with high blood pressure, pickles are one of the causes of gastritis - another disease common among our compatriots. High levels of acidity in its contents damage the gastric and intestinal mucosa.
We are already in the season of pickles, sauerkraut and cucumbers. This is a food that is a favorite of most Bulgarians, who would find it difficult to write it off from their menu. However, stick to the balance. Probably the sentence applies to winter food as well - to be consumed with pleasure and moderation.
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Here's How To Properly Prepare Pickles In A Can
The preparation of vegetables and fruits to be consumed in winter has long become a tradition in Bulgaria. Among the most preferred winter vegetables on the home table is pickles. This is because it is easy to prepare, ready in a short time and, of course, is famous for its unique taste.
Culinary Textbook: Preparation Of Raw Pickles
One of the most common ways in our country to preserve vegetables for a long time is the preparation of pickles . Almost all types of vegetables are suitable for pickles, but they must be perfectly healthy and clean. Pickles can be prepared whole or sliced, raw or scalded, roasted or fried vegetables.
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Although we can now find everything in the shops, Bulgarians are used to making winter food. Besides, nothing can compare to home-made pickles. Pickles are a must on winter evenings and are a suitable salad for brandy. Pickles without cooking I type Necessary products:
How To Make Pickles With Cauliflower
Cauliflower gives a special taste to the pickle. Going back to childhood, most people will remember that in fact the most favorite part of the pickle was the crunchy and sour cauliflower and carrots. There are many types of pickles, we will consider two of them - one with only cauliflower and carrots, and the other with more vegetables.
Three Irresistible Recipes For Rural Pickles
Pickles are traditional for every Bulgarian table during the winter months. It is a great appetizer for brandy and wine. It is equally loved by carnivores and vegetarians. It is also a nice way to remind ourselves of the upcoming warm months.
