emointhekitchen Pickles, or pickled, fermented vegetables, are an ancient method of canning (not just vegetables). By salting and loading vegetables, the process of lactic fermentation begins, in which a number of beneficial substances for the intestinal microflora and immunity are created. Pickles are also a rich source of vitamin C. Our country has a long tradition of pickled sauerkraut, which brought our ancestors the necessary nutrients and vitamins during the long winter. We need: Bunch of radishes Ume vinegar Boiled and cooled water Procedure: These are the easiest pickles that you are sure to seduce. Cut the radishes as thinly as possible. Put them in a clean glass jar. Mix…