Pickled vegetables can be made even in an apartment kitchen – the most important thing is to know the principle

Ieva Šidlaitė, who wrote the book “Natural Tanning”, together with the online food and daily goods store “Barbora”, shares the features and benefits of tanning – a fun and simple activity.

Fermentation can be done year-round

Although people start talking about tanning in autumn, when it is necessary to use summer and freshly ripe autumn goods, I. Šidlaitė assures that tanning takes place all year round and fermented products are eaten every day, sometimes we don’t think about it.

“After all, it is bread baked with sourdough and dairy products – sour cream, sour milk, kefir, yogurt, cottage cheese, cheese. Drinks such as gira, kombucha and some alcoholic beverages are also fermented. Thus, pickling some products such as vegetables is a seasonal preservation method, But others are selected throughout the year,” says I. Šidlaitė.

Fermented products are popular not only for their taste, but also for their benefits for the body, especially for the human internal microflora, which protects the body from viral attacks, says I. Šidlaitė. “Fermented products are good food for our internal microflora, so it is good to eat them every day. Fermented vegetables help increase the amount of vitamin C and other vitamins, promote the absorption of minerals and other nutrients, so the health benefits cannot be denied,” says the visitor.

An element of various dishes

Fermented products find their place in the diet in different ways: some like to chew fermented vegetables as snacks, straight from the jar, for others it is one of the ingredients in preparing various dishes.

“In our ancient traditional kitchen, sauerkraut or beetroot are not eaten alone – they are mixed with soups, stews, other products. Fermented vegetables are a great addition to soups and stews, providing acidity, salt and the ever-trendy “umami” taste. Here are some salted-fermented gooseberries. , it can be a flavor bomb for sauces for grilled dishes. And if we add pickled vegetable brine to fresh vegetable salad, we give the dish not only a special taste but also a dose of useful live bacteria,” says I. Šidlaitė.

A way to consume leftovers instead of throwing them away

If you don’t want to waste the abundant autumn harvest, but to use it all, tanning is perfect for that. And not just your own harvest – after all, seasonal vegetables can be bought and fermented at a good price by those who don’t have their own garden.

“Seasonal vegetables are healthy and cheap, but they disappear quickly. Therefore, pickling is a good way to preserve your fresh vegetables in a good way. Even in a small city apartment, you can open your own experimental tanning laboratory. After fermenting 1-2 cabbages, you can add celery, carrots or beets. You will notice that the stem can be fermented, maybe even a slice of orange or grapefruit,” says I. Šidlaitė.

According to Jurgita Gizait-Tulabien, communication manager of the online store “Barbora”, fresh vegetables are among the best sellers all year round.

“Vegetables such as fresh cucumbers, Lithuanian carrots, sweet peppers, broccoli, zucchini or onions end up in every customer’s basket. These vegetables are equally popular in winter and summer. So Iva’s advice will help you find more diverse ways to use popular vegetables and enrich your diet. We hope so,” said J.

I. Šidlaitė adds that all unused vegetable scraps can end up in small, beautiful jars – no one thinks that this is a way to save, does not want to throw away vegetables that are still suitable for eating, and not a gourmet product.

Special knowledge is not required, the main thing is desire

Tempted by tanning? I. Šidlaitė says that no special equipment is needed to prepare fermented vegetables in this way.

“You don’t need big buckets like you think – you can ferment one cabbage in a city apartment, store it in the refrigerator and ferment another one after eating it.” All you need is a desire to tan, several 0.5-3 l jars, a spoon, salt, water and selected products for tanning.

The most important thing is to know one important principle – 20-30 grams of salt are needed for 1 kilogram of vegetables, the rest will become clear after starting fermentation,” says I. Šidlaitė, inviting you to try a recipe.

Sauerkraut with beets, carrots and garlic

Recipe by Iva Shidlaite from the book “Natural Tanning”.

You will need:

  • 1 kg of cabbage
  • 0.5 kg red uncooked beetroot
  • 0.5 kg uncooked carrots
  • Small heads of garlic
  • 50 grams of coarse rock or sea salt

How to produce

Cut cabbage into many squares, beetroot into thin slices or straws, carrots and garlic into thin slices. We put the vegetables in a bowl, add salt, mix well and knead until the juice starts to separate.

Since the vegetables are coarsely chopped, it is useful to press them and leave them overnight, only then put them in a jar or other container for pickling. See if there is enough juice to cover the vegetables. If it is not enough, we add salt water (30 grams of salt in 1 liter of water). We leave it to ferment for 3-5 days at room temperature and take it to a cool place.

Instead of a salad, this mixture is very tasty, and it also makes an excellent lazy borscht, because you don’t have to cut anything anymore, you just have to put the fermented vegetables in the broth.

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