Fermented vegetables Eggplant - White cabbage - Peppers
Pickling is a traditional method of food preservation that offers many health benefits. During the fermentation process, probiotic microorganisms develop that are beneficial for intestinal health. These microorganisms support the proper functioning of the digestive system and strengthen the immune system. In addition, pickling can help regulate weight and relieve symptoms of lactose intolerance. Pickled vegetables and fruits retain their antioxidant properties that help fight free radicals. Finally, pickling is rich in B vitamins that promote energy and overall health.
For the brine:
In 1 liter of water we add
75 g of coarse salt
75 g of sugar
350 ml of vinegar
1 tsp of citric acid (optional)
For probiotic fermented vegetables:
In 1 liter of water we add
75 g of coarse salt and nothing else