Pickled vegetables with natural fermentation are the richest source of probiotics in nature, which bring health and joy into our lives from ancient times.
When we want to prepare tasty and healthy pickled vegetables ourselves, in addition to the right choice of vegetables, the other most important condition is to properly balance the amount of salt, that we add.
Not only does the taste of the pickled vegetables depends on it, but also the proper course of the fermentation process and how long the pickled vegetables last.
The only accurate measure, which gives a wonderful result after fermentation is the following: 40 g of sea salt per liter of water, added the pickled vegetables.
So it is important to think in advance how many liters of water you will need, to add the appropriate amount of salt and wait for it to dissolve before mixing it with the vegetables.
If the water does not cover the vegetables to the brim, prepare more water with the right amount of 40 g of sea salt for each newly added liter of water.
From there, you should stir and wait for the process to pass. Be sure to prepare this amazing product, which in addition to having irreplaceable taste has irreplaceable benefits for our health.