Berrak

Pickle; It is made by keeping various vegetables and fruits in a salty, acidic solution called brine so that they can be stored for a long time. It is often an important part of winter preparation in rural areas. In addition to being consumed plain, it is consumed in the form of an appetizer as an aid to food. Kumpir is a widely consumed and popular flavor in salads and toasts. Berrak pickles, which bring home pickle flavor to your table, do not contain any preservatives. Vegetables are pasteurized by filling in jars with low salt content without losing their freshness. If a white layer forms on your pickles, you should discard that part and store your canned pickles in a cool place, taking into account the expiry date. If the jar lid of your marinade gets stuck; You can easily open a bowl of boiling water by turning the jar upside down and soaking the lid.

In addition to being used in meals, hot peppers are also one of the most preferred ingredients in pickles. While hot pepper is an incredible source of vitamins even in its most prosaic state, hot pickled peppers have unique benefits. In terms of nutritional values, both the taste and the nutritional value of each material that is pickled increase many times. Hot pepper pickles is a delightfully consumed food in kebab culture as well as juicy dishes. Hot pepper is the crown of the tables even in its simplest form. While hot peppers meet 25% of the vitamin A need for the body, 1 large size hot pepper meets almost all of the daily vitamin C need. Hot pickled pepper becomes a unique prebiotic due to its vinegar content.

A pickled pepper is a Capsicum pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, including peppercorns, coriander, dill, and bay leaf.

Berrak pickled cabbage is finely cut raw cabbage that has been fermented by various lactic acid bacteria.It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves

The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet. The usually deep purple roots of beetroot are eaten either boiled, roasted or raw, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.