If the product is only pasteurized and contains no preservatives, it is a meaningful food. Although microbial activity is suppressed, the product has undergone fermentation, which is crucial.
In the production of pickles, experimentation is necessary; essentially, it is more of an art than a science, because the basics are clear - a container, a grater, vegetables, salt. The result in terms of taste appeal depends on the freshness of the vegetables, the types of vegetables included (root vs. leafy - the taste depends a lot on the water content, it is more advantageous to use root types, which contain a higher water content), the amount of salt, the method of compression in the container, and the storage temperature.
Fermented foods, given their benefits, should be an integral part of the diet, preferably every day. Considering the salt content in pickles, smaller doses are sufficient, but regularity is key.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.