Do you know that vegetables and fruit do not lose vitamins and minerals during the fermentation process but, on the contrary, the amount of vitamins B and vitamin C responsible for the absorption of iron in your organism doubles?

Moreover, lactic acid and acetylcholine produced in fermentation process regulate blood pressure and have a beneficial impact on your digestion (e.g. it prevents a constipation, helps to burn faster calories).

Pickled vegetables can also protect you from a depression and help you to be more active. A glass of sauerkraut juice can be a very invigorating beverage on a next day after a busy night out (it helps effectively to cure a hangover and indigestion problems). More traditionally, pickled vegetables (such as white, red and savoy cabbage, garlic, zucchini, tomatoes, peppers, beetroots, olives) and pickled fruit (apples, pears, plums) as well as pickled mushrooms can be used for salads and sandwiches.

All produce destined for pickling must be fresh and healthy while vessels used for fermentation must be thoroughly cleaned and scalded. As lactic acid fermentation requires anaerobic bacteria, pickled produce put in jars, clay pots or barrels must be covered entirely with a pickle. Shredded cabbage is tightly packed in a barrel and additionally pierced a couple of times with a wooden peg so as to let some remaining air and fermentation gases go out. While preparing a pickle one can add to it various seasoning such as dill, allspice, garlic, horseradish (leaves and roots), oak leaves, black currant, cherries, pepper seeds, juniper fruit. All these herbs, vegetables and fruit not only improve taste but also preserve pickled produce from mould and yeast.

Source:, articles, 2620.html

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