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Pickling

Pickling or souring is the process of preserving vegetable raw materials intended for consumption (e.g. cabbage, cucumbers) by the production of lactic acid (1% – 1.5 %) as a result of lactic fermentation.

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Sauerkraut

contains lactic acid bacteria, which restore acid-base balance and favorably affect the intestinal bacterial flora. Cabbage also removes toxic metabolic products. It has been known for centuries for its anti-inflammatory properties. It is recommended to eat raw sauerkraut, however, if you suffer from bloating, it is best to add a few caraway seeds.

Sauerkraut juice

Sauerkraut juice has been used in folk medicine as a remedy for gastric and duodenal ulcers as well as for intestine inflammation. Eating raw cabbage or drinking sauerkraut juice reduces the risk of getting gastric cancer, duodenal cancer and colorectal cancer.

Pickled cucumbers

Pickled cucumbers foster better absorption of meals. They are strong enough to cause the secretion of gastric acid. Pickled cucumbers, like no others, are so valuable and also so necessary to remove excess water from the body, and therefore, it is not without reason that they are used in slimming diets. Apart from vitamin C, pickled cucumbers also contain plenty of magnesium, potassium and beta-carotene.

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