Preparations for the winter, or learn to preserve at home

Few people nowadays wonder about the harm and benefits of certain products and - let’s be honest - they don’t always control their diet, giving relief for one reason or another, and then justify their indisposition and fatigue in the “autumn”. Nonsense, nonsense, friends! Distemper and other seasonal "surprises" occur due to immunodeficiency, the cause of which is dysbacteriosis. We learn to deal with it with the help of the good old canning (or, in a scientific way, fermentation).

What is fermentation

Fermentation is a metabolic process of converting a raw material into a useful product through the biochemical activity of microorganisms or isolated cells (food fungi). Simply put, it is a natural, organic and, if you will, an environmentally friendly way of preserving food, which not only preserves but also enhances their nutritional value. By the way,the oldest known! Starting with ancient Russian sauces and urinations and ending with traditional Greek yogurt and Korean kimchi, fermentation has been actively used and used throughout the world.

How it works

Tiny microorganisms retain the primordial product and, transforming sugar and starch molecules into lactic acid (the strongest prebiotic), are endowed with enzymes, B vitamins and omega-3 acids.

What is the use

In addition to the fact that canned food is incredibly tasty and it has become fashionable to return to the origins of civilization, there are several really good reasons to put your laziness on the mezzanine and start fermenting houses:

Preparations for the winter, or learn to preserve at home

Reason number 1. Prebiotics

Prebiotics are food components that are not absorbed by the intestines, but activate the activity and growth of healthy microflora. The maximum amount of prebiotics is found in chicory root, Jerusalem artichoke, dandelion greens, there are also a lot of them in fresh garlic, leek, onion (both cheese and cooked), there are prebiotics and in fresh asparagus, wheat bran, wheat flour and bananas.

The use of fermented foods (suchlike kefir and combucha) contributes to a balanced reproduction in the digestive system of healing bifidobacteria, whose activity normalizes digestion, boosts immunity, promotes rapid cell regeneration, and, in principle, serves as the basis for the health of our entire body, because the intestinal microflora is the key to good health, efficiency and mood !! This is not an advertising slogan, believe me, I'm not kidding.

Reason number 2. Improve digestion

The balanced work of the digestive tract due to the presence of good enzymes in it helps carbohydrates, proteins and fats to split more easily, to be processed into energy and to saturate the body with proteins, vitamins, amino acids and other useful substances. Imagine that the gastrointestinal tract is your personal food processing plant, which is operated by competent employees - bifidobacteria, lactobacilli, bacterioids, enterococci and E. coli (99% of all microorganisms inhabiting the intestines). With a healthy intestine pathogenic microflora does not happen and your whole body works like a clock, you have a lot of strength, you are alert, cheerful, energetic and happy.

If your mini-plant is populated with staphylococci, clostridia, Pseudomonas aeruginosa, etc. (in normal microflora, all this is also, but not more than 1%) - good in this is not enough, because pathogenic micro-organisms secrete toxins that poison the entire body and leading to premature aging.

Unfortunately, advances in the food industry are relaxing, erasing from memory the basic skills of home-made fermentation and the traditions of cooking at home with minimal use of factory products. Therefore, instead of rich in nutrient products, the ration of the average resident of the megalopolis, sadly, mainly consists of "laboratory food" full of sugar, vinegar and other numbered additives. And now we get the necessary prebiotics, enzymes and vitamins from plastic tubes, powders and tablets, which, as you understand, do not grow on trees ...

Preparations for the winter, or learn to preserve at home

Reason number 3. Saving

When you diversify your diet with natural - "live" - ​​products (now it is much easier to do than it seems), you will no longer need to run to the pharmacy every month for a new fashionable complex of vitamins and buy factoryyogurt in a day, because properly digested food for 100% gives the body its nutritional value.

Kefir, yoghurt and other enzyme-saturated goodies you can easily cook at home. To prepare homemade salsa / adzhika, fermented berries, fruits and vegetables, you will need a maximum of an hour (and a couple of days to insist), but a useful treat can be stored in the refrigerator for up to five weeks, if you do not slap everything in one.

Fermented salsa (she's adjika) 

Fermented salsa (she's adjika)

We will need:

  • 4 large sweet tomatoes
  • 1 large yellow onion
  • bunch of cilantro
  • 2 cloves of garlic
  • 2 tbsp. spoons of lemon juice
  • salt / pepper to taste
  • beautiful glass jar

Start cooking:

  1. Vegetables and greens are washed. Cut vegetables into cubes, finely chop cilantro.
  2. We put all the ingredients in a bowl, season with lemon and spices to taste (try not to add salt, only lemon and a little pepper, you will be pleasantly surprised by fresh taste).
  3. We put everything in a clean glass jar, tightly ramming with a spoon, so that the juice covers the future salsa.
  4. Close the lid and remove in a cool dark place for 48 hours.If after the specified time you mix bubbles, find bubbles, this is a good sign - your dish is ready.

Thermostatic kefir (aka yogurt)

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We will need:

  • liter of fresh milk
  • 2 tbsp. spoons of natural yogurt / whey or just lemon / lime juice (pharmacies and vegan shops now sell special mushroom culture for cooking at home yogurt / kefir / curd, etc.).
  • clean glass jars

Start cooking:

Absolutely all dairy products at home are prepared according to the same principle. The difference lies in the fat content of the raw material, in the temperature of its heating and the time of fermentation.

  1. Milk, in no case bringing to a boil, warm up to a temperature of 40-45 degrees (to control the temperature, you can and should use a kitchen thermometer), add the fermented component (yogurt / whey / fungus / lemon juice).
  2. Mix and pour into jars and quickly remove the heat (you can wrap in a blanket and leave the battery for 8-10 hours).
  3. In the morning we serve on the table with fruit.

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