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Marinization is the most popular fermentation process in our kitchens. We marinate cabbage, cucumbers, peppers and other less obvious vegetables and even fruits! Initially, the Solving was popular among villagers and those who had small wallets and the need to survive harsh winters.
Mostly cabbage was used to eat in large quantities due to its long-term storage period after processing, as well as high vitamin and nutritional value. Today we eat cucumbers mostly for health - as a delicious addition to lunch, soups and sandwiches.
Marinization is a biological process based on fermentation lactic acid, for which special bacteria is responsible. As a result of this process, the sugar contained in plant cells are cleaved to lactic acid. This, in turn, suppresses unwanted processes that cause rotting bacteria, mold and yeast. Therefore, if you observe all the rules of marinations, you should not be afraid that cucumbers or kale moldy, or rupture. Of course, if you notice mold or unwanted smell - be alert and better avoid such products.
A unique taste and fragrance is not the only benefit from the use of pickled cucumbers. They are rich in vitamins B, C and E and natural antioxidants. Lactobacillia, in turn, are natural probiotics that support the microflora of our intestines. They also accelerate the metabolism, prevent infections and support the entire immune system.
Although sometimes people say that the pickling and quay is two completely different ways of processing vegetables, in fact, the sauer and pickled cabbage must be made in the same way. It is not true that only marination is artificially accelerated by adding vinegar to vegetables. This practice can be applied in salting. However, the addition of vinegar should be indicated in the ingredients of the product - therefore, choosing products presented on store shelves, always read the composition. Best of all, if you cook homemade pickles at home! It's very simple!
You can marry almost everything! In addition to classics, such as cucumbers and cabbage, you can marry carrots, cauliflower, beets, radishes, pepper, zucchini and eggplant. For salting, such fruits like lemons, apples, plums, grapes, olives and even pears are suitable! Juices and seeds, such as soybeans, can also marine! Traditional marinization was conducted in stone and ceramic tanks. They are still a good choice, but we also recommend you to choose glass and Pet banks, as well as plastic barrels. The last two types of containers are characterized primarily by the fact that they do not need to worry about what they can be broken. Pet-container is very light, not beats, made of safe plastic and is ideal for the preparation of pickles, as well as for fermentation of wines or liqueurs! Replacing glass on the unbreakable container is becoming increasingly popular. xannonce
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