Easy & Delicious Lacto-Fermented Recipes that Boosts Your Immunity

Everyone enjoys pickle, relish, or chutneys at the end of a meal. However, you can prepare these pickles to boost your body’s immune system. Long-term research has proven eating fermented food can improve your immunity system. The art of preserving food is fun when you involve your kids in it. Gather some seasonal summer produce and get preserving with these easy recipes: 

Purple Cabbage Sauerkraut

Start with sterilizing the canning jars in hot boiling water. Thinly slice a medium cabbage into thin strips. Add the cabbage in a big mixing bowl. Add 2 tablespoon of sea salt and let it sit for 15 minutes. Use a wooden spoon or a sauerkraut pounder to smash the cabbage and mix it with the salt. Add it in a sterilized jar. Close the lid and put it on the kitchen counter for 3 days. After that period, you can transfer the sauerkraut to a cooler place like a refrigerator or root cellar for slowing the fermentation process. Sauerkraut adds great flavour and texture to a bowl of rice and dal. Serve fermented pickles with the best basmati rice recipes like vegetable pilaf or lemon rice.

Purple Cabbage Sauerkraut

Cook with Daawat, which is the best basmati ricein India. To make it healthier you can also cook with brown rice. 

Cucumber Pickle

Cut 2-3 English cucumbers into circles. Tap the cucumber with kitchen tissue to remove the excess water. In a saucepan, add white vinegar and water. Bring it to a gentle simmer and add sea-salt. Remove the mixture from heat and let it cool completely. Place the cucumber slices in a jar and top with the vinegar brine. Add some fresh dill leaves and whole mustard seeds. Seal the jar and store it in a cooler place. Store the cucumber pickle for up to 3 months in the refrigerator. 

Raw Mango in Brine 

Thinly slice seasonal raw mangoes and set it aside. In a pan sauté some fennel seeds, cumin seeds, coriander seeds until fragrant. Prepare the sweet brine with vinegar and granulated sugar. Heat the brine in a saucepan and add the spices. Cool the brine before pouring it in the jar. Add the mangoes in the jar and pour the sweet and spicy brine. Seal the lid and let it ferment in a cool place for a few weeks. 

Preserved Peach 

Summer gets a bounty of peaches and other stone fruits. Start with slicing the peaches and removing the stones. Place the peaches in a pan and sprinkle some granulated sugar. Add a few fresh rosemary sprigs. Set it in low heat to gently simmer. Cool the preserve before transferring in glass jars. Enjoy these preserved Peaches throughout the summer and winter season.

These recipes are not only healthy but also delicious. You can consume a limited portion of the Lacto-fermented or sweet-brine pickles every day for better immunity. 

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