This is probably the most important decision we need to make before preparing pickled cucumbers. The error can make our silage tasteless and also lose all nutritional values.
Popular pickling is actually a lactic fermentation process. Milek bacteria transform sugars contained in cucumbers into lactic acid. It is he who gives them a characteristic taste and also prevents rot, because it is a natural preservative. Of course, fermentation is the last stage of the process, which begins a few days after flooding the cucumbers with brine. For many people, the most important are the appropriate quality ingredients – and this is true. However, the same weight must be applied to … brine. More precisely to its temperature.
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Although it is a very popular snack in Poland and an addition to dinner dishes or sandwiches, it turns out that it is not so easy.
People who flood cucumbers hot watermost often they explain that they want to eliminate various microorganisms. Unfortunately, such action will primarily deprive all microelements and vitamins of products, which we add to pickling. It is primarily about horseradish, garlic and of course cucumbers. On the other hand cold water It does not eliminate microorganisms. So what water to pour cucumbers? The answer is unambiguous – summer. It is exactly about water at a temperature of 20 degrees Celsius. Thanks to this, we will create an environment in which useful bacteria will multiply, and we will not lose microelements and vitamins of horseradish, garlic or cucumbers.
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