Try sour garlic or apples – not only delicious, but also very useful

The benefits of fermented fruits and vegetables are unquestionable

When fermenting products, they not only retain all the vitamins and minerals that are good for our body, but also produce probiotics – good bacteria. They improve the functioning of our intestines, strengthen human immunity. Interestingly, fermented vegetables and fruits contain even more good bacteria than dairy products.

It is important to mention that fermented fruits and vegetables can also be found in high amounts of fiber, which stimulates intestinal activity and slows down the digestive process, so a high-fiber diet will mean that we stay saturated longer. In addition, fiber lowers cholesterol in the body.

In addition, fermented lactic acid bacteria are formed in fermented vegetables and fruits. They can be considered the “enemy” of putrefactive bacteria in the gut – when these bacteria disappear, the substances obtained with food are better absorbed.

All fermented products are processed by yeast and bacteria, making the proteins that our body normally absorbs difficult to break down more easily. This is why people who are lactose intolerant may be allowed to eat fermented dairy products such as kefir or sour milk. For the same reason, the human body also easily digests fermented vegetables and fruits.

An easy way to use the goodies of autumn

If you have already planned to ferment vegetables or fruits at home – it is necessary to do as our ancestors did – with water and salt. When various goodies are marinated with vinegar, they lose their good qualities. In addition, some valuable substances in fermented fruits and vegetables are lost and exposed to high temperatures.

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And so that you don’t have to look for tanning methods in old grandparents ‘or grandparents’ books, the Lidl retail chain invites you to try several fermentation recipes with different fruits and vegetables – apples, plums and garlic. If you have not chosen these delicacies in your yard, you will buy both them and all the ingredients needed for tanning experiments at the nearest Lidl store.

Pickled garlic

You will need:

  • two jars of 750 ml / 1 l capacity,
  • 1 liter of water,
  • 2 hot peppers
  • several bay leaves,
  • 100 g of salt,
  • 0.5 kg of garlic,
  • a few whole chopped black peppers.

Tanning method: wash the garlic and remove the outer skins by hand. Put pepper and bay leaves in two jars. Cut the peppers in half and place the cut side up, add the garlic as well. Heat the water, dissolve the salt in it and leave to cool. When the water has cooled, pour the garlic and the remaining ingredients all the way to the top.

Cover the jars with a lid, but do not close (can be covered with a clean cloth and tied with string). Leave in the warmest place in the refrigerator (eg on the top shelf) and simmer for about 3-4 weeks. During the process, constantly check the jars for lack of water – all ingredients must be completely submerged, otherwise mold may form. If water is lacking, prepare saline in identical proportions and fill the jar. After the right time, taste the sour garlic.

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Sour apples

You will need:

  • a three-liter jar,
  • apples,
  • 1.5 l of water,
  • 60 g of honey,
  • 40 to 50 g of salt,
  • a handful of black currant leaves (if you have one)
  • a handful of cherry leaves (if you have)
  • bundle of dill
  • 1 hot pepper,
  • 2 cloves garlic,
  • a few whole chopped black peppers.

Tanning method: wash the whole apples, put them in a jar. On apples all the leaves, dill, garlic, hot peppers and peppers. Mix water with salt and honey and heat a little to dissolve the mixture. Wait for it to cool and pour the solution over the apples to completely immerse them all the way to the top.

Cover the jar with a lid, but do not screw (can be covered with a clean cloth and tied with string). Leave it in the kitchen for a week, then keep it in a cool place for about a month, e.g. in the basement (if possible – in the refrigerator). During the process, make sure that the jar is free of water – all ingredients must be completely submerged, otherwise mold may form. If water is lacking, prepare saline in identical proportions and fill the jar. After the right time, taste the sour apples.

Pickled plums

You will need:

  • 1 liter jar,
  • 500 g of plums,
  • 500 ml of water,
  • 50 g of salt,
  • 3 slices of ginger root,
  • cinnamon sticks,
  • rosemary twigs,
  • a few black peppers.

Tanning method: wash whole plums, remove their stems. Put all the ingredients in a jar – ginger, cinnamon, rosemary, pepper and finally plums. Heat the water and dissolve the salt in it, wait for the solution to cool and pour in the plums and ingredients to soak it all the way to the top.

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Cover the jar with a lid, but do not screw (can be covered with a clean cloth and tied with string). Leave in the warmest place in the refrigerator (e.g. on the top shelf) and simmer for about a week. During the process, constantly check the jars for lack of water – all ingredients must be completely submerged, otherwise mold may form. If water is lacking, prepare saline in identical proportions and fill the jar. After the right time, taste the pickled plums. For a more intense flavor, you can try the plums for a few more days. Delicious!

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