Step-by-step process to know how to make probiotic and macrobiotic homemade pickles. An easy and healthy recipe to start making homemade pickles without sugar or vinegar or industrial chemical preservatives. In addition, it is a healthy and very cheap recipe. We save, we generate health and we eat rich and healthy.
Fermentation makes the fermented one of the most valuable conserves of vegetables that exist. There are several types of pickles: short, long and fast. Any processing of vegetable pickles is healthy provided we do it traditionally, as our ancestors did. We must avoid as much as possible the pickled cucumbers, also called vinegar pickles.
Like sauerkraut, pickles are considered probiotic foods because of the innumerable properties they contain for the health of our bodies. In addition to all the properties of probiotics, just like sauerkraut, the properties of homemade fermented vegetables or pickles are very numerous:
-Regenerates the intestinal flora
-Rico in minerals, enzymes and vitamins B and C
-It is ideal for children because it stimulates the appetite
-Nutre the digestive system
-Neutralizes sugar craving.
-Eliminates mucus from the body
Ingredients for making macrobiotic pickles:
-clean and clean glass or ceramic tile
-Water of good quality. To improve the quality of the water, we can boil it and let it cool.
– Fresh vegetables and, if possible, organically grown: cabbages of all kinds, celery, carrots, beets, cucumbers, turnips, leeks, etc.
-You can add dressings to enhance the taste: garlic, ginger, grated onion, lemon juice, herbs or mild spices.
-Lava and cut the vegetables you like in small pieces.
– Cover with 2 teaspoons of sea salt the bottom of the jar.
-Add a light layer of vegetables and apply with a mortar or fist of the hand. Spread 2 teaspoons of sea salt over.
-Repeat the process until the bottle is completely filled, pressing the vegetables tightly so that they are pressed when we close the lid of the hermetic bottle.
– Finish with sea salt and you can put a layer of seaweed.
Place the bottle in a dark, cool place for 15 days. I put the date and I put it in the refrigerator, 2-3 days uncovered and then I put the corresponding lid. If you let them off, cover them with gauze until you tap them. If you use a gauze to cover it during the first 3 days, the fermentation process will go much faster. Instead, if you cover the jar with its corresponding lid and keep it in the refrigerator, the fermentation will slow down. After the fermentation, we can begin to consume them and store it in the refrigerator.
Do not worry if there is mold on the surface. It is not harmful. Remove it when you are going to consume it. Once you start eating it, store it in the fridge. It may give off a strong odor because the excess yin is being eliminated.
Vegetables should be crisp. If they are soft and sticky, we must throw them away. This is caused by lack of salt or too much heat where it was stored. If they are too salty, they can be left in water for a few minutes. We can make a great variety of pickles: cucumbers with onion and lemon juice, beetroot with carrot and a clove of garlic, variety of cabbages with aromatic herbs.
They should be eaten in small amounts (1-2 teaspoons) continuously and at all meals throughout the day throughout the year.
My dream is to create and share healthy recipes and habits to improve the world. Eating healthy is a matter of awareness and reversing certain preferences. It does not do us much to eat something unhealthy for the simple fact that it is very tasty, because after us it will be hindering us all day like an evil creature in the abdomen, it will give us drowsiness, it will detract energy, it will make us feel exhausted, With acidity, bad mood, reluctance. However, when one becomes aware of the importance of taking care of our health, we will demand as a priority number one that any dish of food is healthy, especially because, if it is well prepared, it can also be a tasty dish.