Silage has been known for a very long time. Our grandmothers and great-grandmothers have been using their health properties for decades, and doctors and nutritionists appreciate the value of fermented products. Although pickling dishes has been known for a very long time, only now, since 2019, has the real fashion returned. Healthy food enthusiasts are constantly experimenting with what else can be pickled to make it healthy and delicious. Due to the huge amount of preservatives on store shelves, it's worth making your own silage.
Silage is the result of a long fermentation process . Under the influence of special bacterial cultures, the sugar contained in pickled vegetables and fruits is broken down into lactic acid. Thanks to this, the rotting process is stopped, which significantly extends the shelf life of the silage.
Lactic fermentation processes occur not only in popular vegetables, such as cabbage or cucumbers , but also in milk (giving e.g. kefir and buttermilk), as well as in soybeans , used to produce tempehu - the vegan equivalent of meat.
During pickling , in addition to lactic acid, a small amount of alcohol and acetic acid is produced , which are responsible for the characteristic, sour taste of the silage, as well as their acetic smell.
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Pickled products are called Polish superfoods for a reason and returned to favor after many years. They reign on our tables again and can show a number of health benefits.
Silage is the result of fermentation and contains a lot of lactic bacteria . This means that they have a probiotic effect. The lactic acid content perfectly affects the bacterial flora and our entire digestive system. They also reduce the amount of cholesterol in the blood, regulate sugar levels , and additionally contain a lot of vitamins and minerals . First of all, you can find a lot of vitamin C in them, as well as E and K. They are also a rich source of B vitamins . Silage also contains mineral salts and organic sulfur compounds, which further strengthen the skin, hair and nails.
Silage supports the absorption of iron into the body and has a positive effect on the nervous system.
Thanks to the high content of vitamin C , pickled products support immunity. Their probiotic effect supports the immune system and the proper functioning of the intestines. Proper growth of bacterial flora protects against the action of pathogenic microorganisms. This prevents the development of bacterial and fungal infections .
For this reason, silage is recommended primarily in the autumn and winter , when the risk of getting sick is greater. Eating silage helps protect us and our children from colds , flu , and so-called enteric , or gastric flu.
Eating silage also improves the overall condition of our stomach and intestines . Fermented products can be helpful in many stomach problems . Silage eliminates indigestion and also helps to cure heartburn. Silage juice will help improve metabolism and alleviate the symptoms associated with peptic ulcer disease and irritable bowel syndrome.
Due to the fact that silage improves digestion and speeds up metabolism , they can be effective in fighting excessive kilos. That is why they are recommended especially to people on a diet - they can also be used in the case of Dr. Dąbrowska's diet . Eating silage improves bowel function and also acts as a brush that "sweeps" undigested debris. Therefore, silage is a great cleansing treatment.
They also have the power to deacidify the body, which is especially important in autumn and winter.
Few people know this, but pickled products and their juices are a great remedy for a too long and too much spilled party. Vitamins and minerals contained in them support alcohol metabolism . Group B vitamins allow faster digestion of alcohol compounds, and silage juice oxygenates the body, almost immediately improving our well-being.
Proper ensiling is not difficult, but requires sticking to certain rules. Pickled products should be stored at the right temperature and prepared with the correct proportions between water and sugar.
In order for the ensiling to work properly, it is necessary to ensure that the pickled products contain as little oxygen as possible , which accelerates the decay process. Therefore, for example, cabbage should be kneaded regularly to maximally remove air from it.
You should also always check how to choose the type of product . Some vegetables and fruits should be cut into cubes before pickling (e.g. pumpkin and zucchini), while others should be pickled whole (e.g. cucumbers).
In fact, only the imagination limits us in the production of silage. Once they were made primarily of white cabbage and cucumbers . Later, other popular vegetables in Poland, such as peppers, were also used . Today we are experimenting with almost everything. Silage can be made not only from vegetables, but also from fruits , grains , mushrooms , and bread - kvass is also a kind of silage.
Of course, we can also make silage using milk , preparing our own kefir, curdled milk or buttermilk. There are really many possibilities, and recipes for homemade silage are constantly multiplying in cookbooks and the Internet.
Of course, silage can also be bought in the store, but usually they have a lot of preservatives, and thus - less nutritional value and valuable probiotic properties. Therefore, the best idea is to prepare silage yourself at home. All you need is the right tools and a lot of patience. What do Poles do most often these days?
Although sauerkraut has been known for centuries, it is still the most popular type of silage that is very easy to prepare at home. For this we need:
The cabbage should be cleaned of cluttered leaves, then cut out hard and finely chopped. It is best to have the shape of thin stripes . Carrots should be peeled and grated on a coarse grater. Then mix thoroughly and cover with salt. Add cumin and mix well with your hands. Leave for 15-20 minutes until the cabbage releases juices. After this time, you have to knead the whole well. It's best to do this with a special cabbage stick or the reverse of a wooden spoon.
Knead until the cabbage releases enough juice. The next step is arranging the whole in a barrel or special jar. At this stage, it is very important to knead the cabbage thoroughly to release as much air as possible. The juice must completely cover the cabbage.
The whole should be covered with a plate and pressed, e.g. with a stone (previously thoroughly washed). Leave the cabbage prepared in this way for 2 days until we see it rising. Then you must whip it again to degas and bleed the whole. Leave for another week or two and beat regularly. If it stops rising and does not require degassing , it means that it is ready and you can transfer it to smaller jars. It must be covered with juice and kept cool.
Pickled cucumbers are as popular as cabbage, and their preparation is even easier. Will be needed:
Cucumbers, as well as other ingredients and leaves, should be thoroughly washed under cold water. Horseradish should be cut into strips. Divide the garlic into separate teeth, but do not peel. Divide all ingredients into 4, because so many jars come out of the given amount of ingredients.
Brew the jars with the caps. Take care only of intact, previously unused caps. Put each jar on the bottom of the dill , a few cloves of garlic , horseradish and leaves (if you use). Then put the cucumbers inside - vertically, lighter side up. You can also alternate them with other ingredients. Pour over the liquid prepared with hot water and salt. Stir until the salt dissolves well, then pour each jar. You can also use rock salt.
Close the jar and shake thoroughly to remove air bubbles. Spin tightly and set aside for a few days in a warm place. After this time, move them to a dark, cooler place, e.g. to the basement. The cucumbers are ready after about 3 weeks.
Kimchi is a traditional Korean dish, it can be called the Asian equivalent of our Polish sauerkraut . It is prepared in a very similar way, but to prepare kimchi we need definitely more ingredients and a little more work. You should prepare:
To prepare kimchi paste, you need to prepare:
In addition, you can prepare half a cup of chives cut into thick pieces and a small carrot cut into strips.
The cabbage should be cut lengthwise into thin strips and then shredded. Transfer to a large bowl, pour water with salt, press with a plate and set aside for about an hour (pressing the plate with a jar or stone).
Boil the flour with water and sugar and hold on the fire for about 2 minutes until it turns into a thick gruel. Set aside to cool. Chop the onion and garlic very finely and add to the gruel together with soy sauce, peppers (sweet and salty) and salt. Mix thoroughly. Add the chives and carrots and mix again.
Strain the cabbage, squeeze it and transfer to a large bowl. Add paste, put on gloves and mix thoroughly (the paste will dye your hands). The cabbage should be rubbed thoroughly. Transfer to a container or jar, seal tightly and leave for 3 - 5 days. When it becomes slightly sour, put the jar in the fridge and use it whenever you want.
Kvass also has health properties, which is considered a natural probiotic . To prepare it you will need:
Bread should be cut into cubes and bake in the oven for several minutes. Then pour warm, boiled water and let stand for a few hours (about 3).
Sugar and yeast should be dissolved in water, added to bread, mix the whole and left for 2 hours at room temperature.
Then the whole should be strained and poured into scalded glass bottles, up to 3/4 of their height. It's good to add a few raisins to each of them. Leave the prepared bottles in a cool place for a few days . It is very important to leave them lying down, otherwise gas may burst them. Also, be careful when opening.
Kombucha (pronounced kombucza) is a tea mushroom or Japanese mushroom . It's a colony of live yeast bacteria cultures. It has the form of a gelatinous mass. The kombucha fermentation process begins after adding it to sugared tea.
You can also prepare a special drink from it ,
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