Why russians drink a lot of vodka...? Review of traditional pickle vegetables

5 ways to beat a hangover
1.Pickled cucumbers - a dish that is prepared from cucumbers by salting with the addition of various spices. Pickled cucumbers are one of the traditional dishes of Slavic, German cuisine (German Salzgurken), and also the most popular vegetable for pickling. At the beginning of the 20th century, together with Jewish immigrants from Eastern Europe, pickles came to America, where they became an important ingredient for various sandwiches and burgers.

2.Sauerkraut is a product obtained from cabbage during its lactic acid fermentation. It is considered a national product in many European countries, including Russia, and Asia (Korea, China, etc.).

There are several types of sauerkraut, depending on the method of preparation: shredded, chopped, cabbage with chopped or chopped, whole cabbage, sauerkraut halves, quarters, etc.

3.Victory Onion, Alpine Leek, Caucas, Wild Onion, Ramsons, Buckrams, Wild Garlic, Broad-leaved Garlic, Wood Garlic, Bear Leek, Bear's Garlic!!!
Bulbs, fresh young shoots, leaves, flower arrows of wild garlic are used for food. The plant has a characteristic garlic smell. Ramson appeared in nutrition in time immemorial: it grows well, does not require maintenance.

Already in ancient Rome they knew and ate wild garlic, noting its vitamin properties. She was taken with them on long sea voyages to support her body after exhausting work on the ship. Among the peoples of the Caucasus, wild garlic is almost a national plant. In the settlements of the Neolithic era in the foothills of the Alps, traces of wild garlic were found, which means it was used 5000 years ago.

4.Amazing Tsitsak is grown in the Caucasus. Which means pepper. It is also called Armenian or Georgian.
Folk selection. Why is bitter pepper so good?
First, it is a fruitful variety. From a square meter to four kilograms can be collected.
Secondly, it is not as bitter as Chile. Long with fleshy, thick walls. Not a single Caucasian feast is complete without him. Served fresh, salted, pickled. Farmers are planting fields. The demand for hot pepper is not small.

5. Most often, vegetables such as cabbage, tomatoes and cucumbers are fermented. During fermentation, under the influence of beneficial lactobacilli, sugars are broken down from vegetables, acids are released, which form an acidic environment. Lactic acid, which is formed during the fermentation, not only preserves vegetables for a long time, but also kills dangerous bacteria, normalizes the digestive system.

What are the benefits of pickled vegetables? Their use helps to strengthen the immune system, lower cholesterol levels, and improve the overall health of the body. Pickled vegetables, thanks to lactic acid, normalize the work of all digestive organs, improve the intestinal microflora and cleanse it. But the condition of the intestines is very important for strong immunity. Therefore, it is in the cold season that you should eat pickled vegetables.

In addition, these vegetables retain many vitamins and minerals, so they protect against vitamin deficiency. A large amount of vitamin C, which is found in sauerkraut, reduces the body's susceptibility to viral infections.

Pickled tomatoes are rich in vitamins C, PP, A, group B and magnesium. Sauerkraut is the leader in the content of ascorbic acid. And pickled cucumbers contain a large amount of B vitamins and iodine.

Unlike salting, pickling helps soften the fiber, so vegetables are easier for the body to absorb. In addition, the fermentation process takes place in its own juice, and not in saline solution. And one more thing: when salting, vitamin C is destroyed, and when fermented, it remains. All this speaks in favor of pickled vegetables.

However, pickled vegetables are not recommended for stomach ulcers, gastritis with high acidity, pancreatitis, gallstone disease, kidney problems. In addition, excessive consumption of these vegetables can cause fluid retention in the body, so they should be consumed in moderation.
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