The process of fermentation of vegetables and fruits helps to increase their shelf life, preserving their nutritional value. For starter, it is usually used pickle or zucchini juice.
When fermenting, vegetables and fruits become unusually tasty and fragrant. This method of harvesting vegetables for the winter is one of the oldest.
Besides, this is a great way to bring variety to your diet during the cold season, when purchasing fresh vegetables is very expensive.
Briefly about fermentation
Souring is one of the many ways to harvest for the winter harvest, berries and fruits, as a result of which, in the process of physico-chemical moments, lactic acid appears, which is a natural preservative. Vegetables pickled in brine (whole or slices), or in personal juice (they are crushed, chopped, chopped), added salt, under the influence of lactic acid bacteria is the fermentation procedure (fermentation).
Salt is not considered an important ingredient, but it affects the taste and inhibits the formation of pathogenicity. Salt for brine is taken, as a rule, in the amount of five percent of the number of liquid, and for fermentation in personal juice, as a rule, in a ratio of 1.5-2% of the volume of vegetables. The term of fermentation depends on some factors: the temperature and the amount of salt.If there are two refrigerators or a cellar, then you can make large stocks of this vegetable.
Benefits, calories and composition
This vegetable is not high-calorie at all, since there are 24 kcal per one hundred grams of this product. The composition of the zucchini includes:
- Structured water (useful for the gastrointestinal tract).
- Cellulose.
- Alimentary fiber.
This vegetable contains:
A variety of vitamins, such as:- IN 1;
- AT 2;
- PP;
- BUT;
- WITH.
- Potassium.
- Copper.
- Magnesium.
- Manganese.
- Zinc.
- Calcium.
- Iron.
- Molybdenum.
- Aluminum.
- Sodium.
- Titanium.
- Phosphorus.
A variety of vitamins, such as:This vegetable helps lower cholesterol in the blood, as well as relieve swelling, increases the level of vision and tone of the whole organism. It helps in the treatment of hypertension, with problems in the cardiovascular system, in diseases of the kidneys and liver.
How to make using cabbage?
Ingredients:
- 1 kg of zucchini.
- 1 kg of white cabbage.
- 0.1 carrots.
- Two or three leaves of laurel.
- 5 black peppercorns.
- Salt optional.
The process of cooking pickled vegetables:
- Washed courgettes cut into small cubes of one centimeter, and chop the cabbage.
- Grate carrots on a grater with large holes.
- Prepared squash, carrots and cabbage, place in a large saucepan, pepper, salt and add lavrushka to taste.
- Mix everything, close with a flat plate and press down with a yoke (2 kg).
- Do not touch for about three days in a cool place, and then put in glass jars.
Fast Food Recipes
Ingredients:
1 kilogram and 500 grams of zucchini.- 3 sprigs of dill and horseradish.
- 2 to 3 heads of garlic.
- One liter of water.
- 50 grams of salt.
- 4 laurel leaves.
- 6 black peppercorns.
1 kilogram and 500 grams of zucchini.Cooking method:
- Wash the zucchini, remove the tips and cut into small circles.
- Zucchini layered with dill, horseradish and garlic. Spicy food lovers can add hot peppers (no more than one pod).
- The next step is the preparation of brine, for which you need to add lavrushka to boiling water, salt and pepper to taste.
- After pouring the brine, sterilize under a lid for 10 minutes.
- Roll under the cover and cover.
- After three days, put the jar in a cool place.
Now you know about the quick preparation of zucchini for the winter.
What else can I add?
To improve the taste of sour zucchini, you need to add to it:
- pepper;
- garlic;
- horseradish;
- dill;
- and you can add grape leaves;
- leaves of cherry, raspberry and currant.
Storage
The container in which the pickled zucchini are located must be stored in the place where it is cold, for example, in the refrigerator or cellar. You can eat this vegetable in three days. After putting the vegetables in the jar, they must be poured into boiling water for 15 minutes.
Conclusion
The usual shelf life of zucchini is about four to five months. It is necessary to use the product in a timely manner before it has expired. You should use only juicy and ripe vegetables, as they have the property of becoming bitter in taste.
This vegetable, zucchini, is very famous and traditional in our country. From it you can cook a lot of various dishes. Zucchini is not only a very useful vegetable, but also absorbs various substances containing toxins and excess fluid in the body. Sour zucchini is perfect for potatoes, meat, as well as one of the ingredients of the salad. Very economical salad.
