Pickle making, which is used as a technique to preserve foods in vinegar or salty acidic water, has been a part of the food culture of many societies for thousands of years. Turkey also has an important place in our culture and traditional cuisine from our table without missing pickles, full of healthy and delicious food for the winter months, especially when prepared in suitable conditions. Explaining to DHA that pickle, which is a good example of fermented foods, has very healthy probiotic properties for the digestive system thanks to the live microorganisms in it, Altınbaş University Gastronomy Department Lect. See. Merve İşeri Uzunoğlu shared the points to be considered for homemade healthy and delicious pickles.
Uzunoğlu said that the beneficial bacteria found in the intestinal and stomach flora regulate digestion and that the pickle helps to regulate the body flora with these beneficial bacteria found in abundance. Uzunoğlu pointed out that the conjugated linoleic acid formed during the making of pickles has cancer preventive effects in the studies conducted, and gave the following information:
When setting up pickles, it is very important to stick to the recipes. Changing the quantities can cause the spread of harmful bacteria as well as spoil the products to be pickled. At the same time, it should be ensured that all used tools and equipment are clean and that there is no food residue. For this, all tools and equipment should be washed and rinsed thoroughly with hot detergent water.
Emphasizing that the foods to be used in making pickles should be fresh, fresh, not rotten and undamaged, Uzunoğlu warned that vegetables and fruits should not be washed well because there should not be a waxy layer on them.
Table salt should not be used in order to prevent iodine-induced darkening while pickling, pickling rock salt should be used. Making the pickle with white vinegar with at least 5 percent acidity prevents the flavor of fruit vinegars from passing into vinegar. In addition, the hardness of the water to be used also affects the making of pickles. Mineral density in hard water reduces the acidity of pickle water and poses a food safety risk.
Merve İşeri Uzunoğlu, recommending that the spices to be used in pickles did not wait for a long time and especially the powdered spices may darken, said, “When setting the pickles, materials that do not react with foods should be chosen, such as glass and ceramics. “Equipment such as spoons and pots made of materials such as copper, iron and zinc that react with salt and acid should not be used.”
Stating that the immune system will weaken and the body will become more susceptible to infections, especially in the winter months, the decrease in vitamin D supply, spending more time indoors, falling air temperatures and narrowing of the vessels will weaken the body and the body will become more susceptible to infections, especially in winter, we consume foods that support our immunity, fermented foods. “It is necessary to support our body to protect against infections.”