The Art of Pickling: Discover the Health Benefits of Fermented Vegetables

Fermented vegetables are considered a particularly healthy food.

The pickling process is known as homo-lactic fermentation. This is a process of creating natural probiotics. During fermentation, bacteria combined with salt transform sugars into lactic acid. The vegetables acquire a sour taste, which preserves them over time, and good bacteria are created.

Probiotic bacteria, considered friendly microbes, support the health of the digestive system, starting from the mouth, including gums and teeth, and all the way to the intestines. They help strengthen the immune system and improve the absorption of vitamins and minerals.

Fermented vegetables contain digestive enzymes that assist in breaking down proteins and fats, thereby improving the body's pH levels. They produce substances that fight bacteria and pathogens causing inflammation and disrupting bodily systems.

Canned pickled vegetables do not contain these benefits. They lack good bacteria because these are destroyed during the preservation and pasteurization process.

Vegetables pickled in vinegar do not undergo lactic fermentation, so probiotic bacteria do not develop in them, and they are not considered healthy.

When making pickled vegetables, be cautious about the high sodium content. Therefore, use a minimal amount of salt. Individuals with high blood pressure or edema, or any condition limiting salt intake, should minimize or even avoid eating fermented vegetables.

It is preferable to use Atlantic sea salt or Himalayan salt for pickling, and even celery salt would be good.

Use an entirely sealed glass jar - if oxygen enters, the process won't occur properly and might even cause spoilage.

It is important to sterilize or disinfect the jar and knife with boiling water. White foam or bubbles forming at the top of the jar is part of the process - it's usually sugar being released from the vegetables. Simply remove the layer, and the vegetables beneath are fine.

You can use all types of vegetables - cucumber, carrot, radish, kohlrabi, zucchini, and the best of them all, cabbage, due to its ability to heal the digestive system.

The preparation method is very simple: Insert finely sliced cabbage into a sterilized jar, press the cabbage as much as possible, and add boiled, cooled water to cover the cabbage. Add a teaspoon of good salt per cup of water, close the jar tightly, and leave it on the counter for one day.

Then, refrigerate for three weeks. During this time, probiotics are formed.

The cabbage can be stored for two months, and this method can be done with any vegetable.

Zohara Sharvit is an N.D. naturopath and iridologist with extensive experience in treatment and counseling as well as workshop facilitation. To book a free workshop, call 073-2221290