Net Weight:1kg
Shelf life:12months
History:
The term pickle is derived from the Dutch word pekel, meaning brine.
Pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea.
Why Pickled food?
Pickling, is the process of preserving vegetable by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid , or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste.
Another distinguishing characteristic is a pH less than 4.6, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed , garlic , cinnamon or cloves , are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt.
Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritious value of food by introducing B vitamins produced by bacteria.
Nutritional value:
pickled vegetables are low in calories. They also contain a moderate amount of vitamin K , specifically in the form of K1 . like one sour pickled cucumber "spear" offers 12-16 µg, or approximately 15-20%, of the Recommended Daily Allowance of vitamin K. It also offers three calories, most of which come from carbohydrate. However, most sour pickled cucumbers are also high in sodium; one spear can contain 350-500 mg, or 15-20% of the American recommended daily limit of 2400 mg.
Sweet pickled cucumbers, including bread-and-butter pickles, are higher in calories due to their sugar content; one large gherkin may contain 25-40 calories. However, sweet pickled cucumbers also tend to contain significantly less sodium than sour pickles
Radishes are rich in ascorbic acid , folic acid , and potassium . They are a good source of vitamin B6 , riboflavin , magnesium , copper , and calcium . One cup of sliced red radish bulbs provides approximately 20 calories , largely from carbohydrates .