Health from the jar

Juicy, green as spring and aromatic - from 2 weeks I am "craving" for low-salt pickled cucumbers. It is them that I love the most, though, I would not say no to the pickled ones. I love pickles. Especially those brought from the basement- not from the store.

Those, the taste of reminds me of my childhood, cabbage souring in a barrel, and all arrangements associated with it. Our domestic rituals that have returned after years of disfavour. At my home, silages and marinades have always been made, and what is the most important - nowadays we return to this habit again.

Pickled vegetables are not only delicious but also very healthy. The pickled and fermented products contain in fact lactic acid bacteria. You can find them in sauerkraut, cucumbers, beets, pickled garlic, lemon, sour milk, buttermilk, or bread, provided it is made of sourdough. Lactic acid bacteria have a very important role in the digestion and absorption of protein, calcium or iron. In addition, they help during urinary tract and genital infections, and - in the treatment of candidiasis. They can also reduce the risk of certain cancers, because they absorb carcinogenic chemical enzymes from food additives.

Silage is produced during a souring process. Its taste doesnt have to be very acidic. Adding vinegar to the silage is the worst possible solution. Cabbage, with added vinegar, will not have lactic acid bacteria. It will only be sourer, but at the same time - less healthy. Do your own silage, drink sauerkraut juice, make a sourdough of beet bunches – you will not only avoid stomach problems, but overall - you will be healthier!

Low-salt pickled cucumbers recipe

2 kg of cucumbers
½ tbsp of dill
5 cloves of garlic
3-4 tablespoons of salt
a pinch of sage and savory
bay leaf
a few grains of pepper
a few leaves of grapes - optional

Method of preparation

Boil water with salt, pepper and bay leaf. Then cool it. Wash cucumbers thoroughly. The cucumbers put in large jars, with chopped garlic, washed leaves of grapes. Then cucumbers should be sprinkled with sage, dill and savory. At the end pour all with cooled water, press gently, cover with gauze and leave in a warm place. After several days, cucumbers are ready to eat.

Enjoy your meal!