Vegetables have been pickled for centuries. We usually prepare the cabbage from the recipes of our grandmothers, which were passed down from generation to generation. If you are a fan of silage, you will also be delighted with Brussels sprouts in this form. It will be a great addition to dinner or sandwiches. Finally you will stop curving at her sight.
Pickled vegetables contain vitamins: A, C, E, K and those from group B. We will also find in them also Minerals, i.e. magnesium, phosphorus, potassium. In addition, the content of some of these ingredients increases during pickling.
Silage, including sauer Brussels sprouts, should be included in the daily menu, because they have a good effect on intestinal health. Thanks to the content of probiotics, they support their microflora. Eating them improves digestion, regular bowel movement, and also eliminates bloating problems. That’s not all …
During the pickling process, lactic acid bacteria are produced, which face bacteria, fungi and parasites. So we do not feel intestinal discomfort and gastrointestinal discomfort i.e. diarrhea, intestinal inflammation or problems with the absorption of nutrients.
Healthy intestines are also strong immunity. Regular consumption of such products can therefore reduce the risk of getting sickand even alleviate the course of autoimmune diseases.
Ingredients:
- 400 G Brukselki;
- 500 ml of water;
- 2 carrots;
- 4 cloves of garlic;
- 3 bay leaves;
- 3 allspice grains;
- 1 teaspoon of cumin;
- After 1 teaspoon of salt and sugar.
Preparation:
To make a sauer Brussels sprouts, we must first prepare a brine. For this purpose, boil water, salt and sugar in a pot.
In the next step, we prepare vegetablesi.e. rinse Brussels sprouts under running water and peel them from the leaves. In turn, peel the garlic and cut into slices. We do the same with carrots.
Then wash and scald the jars. For such clean vessels We put Brussels sprouts, garlic, bay leaves, allspice. We also add cumin.
Pour the prepared brine into jars so that it covers the Brussels sprouts. Finally, we tighten the dishes tightly and leave them to cool.
Once they cool down, then We move them for 4 days to a warm and dry place. After this time, we put vegetables with vegetables in the fridge – then they are ready to eat.
