You might be wondering lately why has pickling vegetables become fashionable again? This is certainly related to the fact that many people no longer want to look for health support only in pharmacies. We are more and more willing to reach for healthy food products, thanks to which we can take care of our body in many ways, in fact only thanks to what we eat. Our dietary choices are of great importance and can make us spend much less money at the pharmacy.
The pickle trend is, of course, the result of this way of thinking. As the editors of the portalzdrowie.interia.pl write, ”good quality pickles are a source of probiotics that have a beneficial effect on the intestinal microflora”. When we eat pickles, our immunity and general well-being improve, and the digestive system works much more efficiently. Dietitians have no doubt – healthy intestines are the basis of a healthy body. Being a source of numerous vitamins and minerals, pickles are one of the mandatory elements of everyone’s diet.
Today, instead of the classic sauerkraut or cucumbers, we have a different proposition – pickled cauliflower. What do you say? It’s definitely worth a try.
- Cauliflower washed and divided into smaller florets,
- 3 cloves of garlic, sliced
- allspice,
- non-iodized salt from Kłodawa,
- water,
- optional: turmeric, raw beetroot, spirulina.
Put the cauliflower florets into jars along with any spices. Pour hot brine – the proportions are 1 tablespoon of salt per 1 liter of water.
If you want the vegetable to have a beautiful golden color, add a teaspoon of turmeric. In turn, spirulina mixed with brine will give the brine an emerald color, and the addition of beetroot will also give an intense color.
Close the jars and leave them for about two weeks – they can even be placed on the kitchen counter. Then it is best to move them to a cool place, such as a pantry or garage.
The unique taste is only one of the advantages of this vegetable. What properties does pickled cauliflower have? This information may be surprising because it is rarely considered among silage. It’s a pity, because those who don’t reach for it lose a lot.
During fermentation, this vegetable becomes rich in probiotic bacteria. Eating pickled cauliflower is great for your digestive system. It ensures proper intestinal peristalsis and has a cleansing effect. By introducing such a product into your diet, your metabolism will function better. Pickled cauliflower is also a good source of vitamin C, and its properties are known – including: strengthening the immune system or delaying the aging of the body. It also has anti-inflammatory properties.
This vegetable also contains minerals such as:
- Potassium – regulates heart function and blood pressure, supports the proper functioning of the nervous system, supports metabolism and muscle function.
- Phosphorus – strengthens bones and teeth, supports concentration and memory, and participates in energy production.
- Magnesium – makes it easier to cope with stress and fall asleep, supports heart health, has a good effect on bones, immunity and metabolism.
As you can see, there are many reasons to eat cauliflower – especially pickled ones.
Sources: guster.pl, Terazgotuje.pl,zdrowie.interia.pl
