Pickled carrots and cabbage.
The importance of pickling
It’s the simple things that makes us happy….
Use the food’s natural value to stay healthy
I have been pickling and fermenting vegetables, and I thought it’s time to share, because of health benefits. Below is some little research I have for you to understand the benefits, so you may start pickling and fermenting. Let me know if you already do, and how it has helped you with your health.
Healthcare researchers have found that fermented and pickled vegetables have a good bacteria called probiotics (which protects the body’s microbiome and supporting the growth of healthy bacteria in the gut), which is good for our gut health. Pickled vegetables like cucumbers are high in an antioxidant (beta-carotene), which our bodies turn into vitamin A (vitamin A is good vision and eye health, boosting immune system, and for healthy skin and mucous membranes).
Drinking pickle juice may soothe stomach cramps. A study published by Medicine and Science in Sports and Exercise, found that, sipping on the pickle juice soothes muscle cramps in dehydrated men. According to Healthline, pickle juice boasts higher amounts of the free radical fighting and immune boosting antioxidants, such as C and E.
The fermentation process preserves the nutritional value and antioxidant of fruits and vegetables.
Life – a spiritual pickle preserving the body from decay.
Ambrose Bierce
Other studies suggests that probiotics may offer other health benefits, such as reducing symptoms of depression and anxiety, managing diabetes, preventing or treating allergies, reducing urinary tract infections and/or lowering the risk of cancers, such as colon cancer.
Fermented and pickled vegetables have a good bacteria called probiotics
(which protects the body’s microbiome and supporting the growth of healthy bacteria in the gut), which is good for our gut health.
Pickled Vegetables (Carrots and Cabbage)
Equipment
- 2 Jars airtight
Ingredients
- ½ Medium Head White Cabbage
- 2 Teaspoons Pink Salt
- 3 Teaspoons Sugar
- 2 Carrots
PICKLING JUICE
- 2 Cups Still Water
- 1 Cup Vinegar
- 1 Teaspoon Salt I used fermenting salt
- ¼ Cup Sugar
- 1 Teaspoon Cloves
Instructions
- Chop (slice) the cabbage. Then transfer into a mixing bowl.
- Season with 2 teaspoons of salt and 3 teaspoons sugar, squeeze and toss the cabbage. Let it sit for at least 30 minutes. Toss and squeeze after 15 minutes.
- After your cabbage has been sitting for 30 minutes, drain through a colander and rinse with water while squeezing at the same time.
- Squeeze the water out of the cabbage or use a salad spinner to drain water out. Transfer the cabbage into a jar.
- Peel and grate or julienne the carrots. Transfer into a jar.
- Pour water, vinegar, add sugar, salt and cloves in a saucepan. Bring to boil.
- Pour the pickling juice over the carrots and cabbage jars. Seal, allow to cool and refrigerate. Let sit at least 24 hours before serving.
Video
