Leavened cucumber, the great wonder of the Hungarian cuisine

Photo: www.mindmegette.hu

The Hungarian leavened cucumber (kovászos uborka) is said to be the king of pickles. But what fewer people know about are the beneficial effects it has on the human body and even the soul. Below you find some useful facts about the leavened cucumber collected by bidista.com.

This unique sour cucumber is believed to be capable of influencing nervousness and anxiety. This characteristic has actually been tested. In a research project, experts studied its effects on neuroticism and social anxiety, and the results attested a palliative impact.

Since fermented foods are full of probiotics, they also have a positive effect on the metabolic system. Although the connection is not entirely clear, scientists believe that healthy metabolism leads to healthier brain functions, which consequently results in the reduction of fear, anxiety and nervousness.

In other words, if you are facing one of the abovementioned problems, try to eat a plate of pickled cabbage or leavened cucumber.

Pickled foods not only affect out the mental system, but they also strengthen the immune system and help the body fight diseases. Acidified, even those who are intolerant to lactose can digest pickled dairy products.

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One leavened cucumber a day can help ease nervousness and stage-fright. Moreover, it is a delicious garnish, so why not consume it?

If you are wondering how to make leavened cucumber at home, do not worry, we got you covered 😉 According to sokszinuvidek.24.hu, the recipe is all about chemistry, and the key term is fermentation.

People make it differently all over the world, some add mustard seed, while others prefer, horseradish, parsley or sugar.

You can always try new flavour variations, but if you want to go for sure, follow our recipe which is more so on the traditional side. It is important to choose medium-size cucumbers which have little spikes. However, it is recommended that you remove these spikes with a smooth brushing technique.

Ingredients:

2 kilograms of cucumber
bunch of dills
2 slices of thick bread
1-2 vine-leaves
few cloves of garlic
salt
vinegar

Directions:

Cut the ends of the cucumbers off, because they might be bitter and make your work go to waste. Moreover, wash them and cut some slits into the cucumbers. Get a 5-litre jar and put a slice of bread in the bottom. Add some dill and a vine-leaf.

Then, place the cucumbers over the “bedding” in a vertical position.

Photo: Wiki Commons By Marcin Floryan

Warm up some water and add one tablespoon of salt to every litre of water, along with a teaspoon of vinegar. After it has reached a boil, slowly and carefully pour it over the cucumbers. Add the leftover dill, vine-leaf and a few cloves of garlic on the top, and cover it with the other slice of bread.

Place a plate over the jar and put it in a warm place (preferably sunny). You have to wait at least three days until the juice reaches an olive-green colour. Then, sieve it, place the cucumbers in another jar and add the sieved juice back to the jar. Keep it in the fridge and serve it with whatever meal your heart desires (e.g. Hungarian stew, paprikash, layered potatoes) 🙂