Contents:

• Cucumbers - Properties
• Which vegetables and not only vegetables are suitable for pickling?

A traditional Polish delicacy, pickled cucumbers and cabbage, has been a popular side dish for dinner for centuries, as well as a standalone snack that often appears on our tables. Cucumbers are not only delicious but also very healthy. They're a real vitamin bomb that's always on hand. Cucumbers are easy to prepare at home. They're inexpensive, and we can enjoy them all year round. In addition, we can also pickle other vegetables. So let's take a look at why they're still worth eating.

Cucumbers - Properties

All types of cucumbers are rich in vitamins A, C, E, K, and B vitamins, including vitamins B2 and PP. They also contain minerals such as calcium, phosphorus, magnesium, potassium, and iron. Lactic acid is also produced during the fermentation process, which boosts the immune system. Vitamins A, C, and E are powerful antioxidants and neutralize free radicals. They help fight inflammation in the body. Pickled vegetables have antiviral and antibacterial properties, which help the body develop natural immunity and thus become less susceptible to various types of infections.

Silages are a source of lactic acid bacteria, natural probiotics and prebiotics. They help regulate the composition of the digestive tract's microflora and rebuild bacterial flora that has been weakened by the use of antibiotics and frequent use of painkillers.

Another chemical compound produced during pickling is acetylcholine, which improves intestinal peristalsis, lowers blood pressure, and supports nerve impulse transmission. It has a positive effect on heart and digestive system function and also supports concentration.

All types of silage are dietary products that can facilitate the weight loss process. While they are very high in valuable nutrients, they are also low in calories. During the pickling process, the initial sugar content of the vegetables decreases significantly. Furthermore, pickled vegetables contain a lot of fiber, which makes them filling despite their low calorie content.

In summary, silage is worthwhile because, among other things:

• support the slimming process,
• are a rich source of probiotics, vitamins, fiber and minerals.
• support the body's immunity,
• regulate the bacterial flora of the digestive tract,
• help neutralize free radicals

Which vegetables and not only vegetables are suitable for pickling?

Pickling is a simple and inexpensive way to preserve vegetables and fruit, thus extending their shelf life. This process involves lactic acid fermentation. In Poland, we mainly pickle cabbage and cucumbers—that's not a lot of produce. Pickles can be made from almost anything. We can successfully pickle the following:

• Vegetables such as: tomatoes, cauliflower , asparagus , peppers, radishes, onions, garlic ,
• Root vegetables: carrots , beets, kohlrabi,
• Leaves: Savoy cabbage, red cabbage , grapes, chard,
• Fruits: apples, pears , plums,
• Wild mushrooms and champignons .
  

Pickling is one of the oldest and most effective methods of preserving food. It extends shelf life and shelf life. Fermentation also prevents the loss of vitamins and minerals, and they are easily absorbed by the body. Regular consumption of silage contributes to improving the functioning of the immune and digestive systems.