shelves with jars of fermenting food

The Reason Why We Love Pickling

Pickling is a preservation method that is often used for vegetables but can also be used for other foods so that they last longer. It is an old preservation method that was used a lot in the old days before the refrigerator and freezer.

crop unrecognizable person with jar of pickled zucchini
Photo by Ksenia Chernaya on

Pickling vegetables can add a crunchy, tangy bite to your favorite sandwich, burger, or salad. But the concept of pickling does add your dish more than that. Pickling food can give your homemade dish the umami that it may be lacking.

Pickling is done by pouring over the product with a sour/sour-sweet brine made from vinegar and sugar. Other flavors can also be added such as bay leaves or black peppercorns. This mixture lasts a long time due to the preservative effect. Pickled vegetables can be used as an accompaniment to food and help to give acidity to dishes. It is an easy and delicious way to get the sour element included in your dish. A benefit of pickling is that the shelf life is extended because the pH level of the food changes, which means that microorganisms cannot survive in the environment.

The main benefit of pickles is that some pickles contain beneficial bacteria. Most pickled food is also low in fat & has little amount of calories. The nutritional value of the pickling concept will vary depending on the type of vegetable you use in the process.

It’s important not to only eat pickled food. Most pickled food has a lot of salt in the recipe. Too much salt in your diet can raise your blood pressure, which in turn ups your chances for heart attack, stroke, diabetes, and kidney disease. Cutting out animal products & other processed foods will bring down your intake of salt. Rather get your daily salt intake from food with higher health benefits as with fermentation & pickling.

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