Traditionally, Russian pickles are vegetables prepared by fermenting or soaking with lactic acid. This method of preservation goes back to ancient times, and the first notes on the use of canned food appeared in the 12th century. And this is not surprising, since our climate is harsh and the harvesting had to be done for a very long period.
And the most important secret of traditional Russian pickles is their benefits for the body. During the fermentation process - the breakdown of complex organic substances into simple ones that are easier for the body to digest. Also, during conservation, an acidic environment is formed in which harmful bacteria die, while beneficial ones multiply. This process has a positive effect on metabolism, elimination of toxins and the establishment of digestive tract processes. Fermented foods promote weight loss, improve skin, and even help keep skin young.
Moreover, during fermentation, microorganisms synthesize vitamins of groups B and C. But that's not all. Since high temperatures are not used during fermentation, vegetables and fruits retain all the nutrients and nutrients.
In general, it is safe to say that the Russian traditions in the preservation of vegetables and fruits occupy a leading place in terms of usefulness for the body. Although there are questions about the jam, but we'll talk about it next time.…
By the way, our line also includes barrel cucumbers and tomatoes, fermented according to traditional Russian recipes.
