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salted garlic recipe
Slightly salted garlic recipe
Split the garlic in cloves and clean.
Prepare the brine in the following ratio: 80g garlic to 1l of boiling water. On the bottom of the glass jar of 3l, put a few leaves of black currant, cherry, dill, and horseradish. Then put 1 kilogram of prepared garlic in the pot and pour over the brine to completely cover the garlic.
Wrap a glass jar with a double layer of gauze and leave in a warm place for 5 days. After that, the garlic is ready for use. That was a slightly salted garlic recipe.
In the recipes, there is another vegetable – radishes (Raphanus) that have high sulfur content. However, a little warning is needed: those who know that with their liver is not everything all right, they should not use radishes, especially not black. In small doses, the radish can be extremely healing vegetables, and folk medicine warmly recommends the radish and honey juice against a cough agent. This mixture allows a moisture generation and is good for expectoration.
Green radish with lemon and mayonnaise
Grate green radish, squeeze half of a lemon in juice, salt according to taste and add the mayonnaise. You should know that lemon will change the color of the radish and the salad will become incredibly bright green. In addition, lemon will soften the strong taste of radish. This radish is full of juice, so do not overdo it with mayonnaise.
Salad of radish and apple
400g of radish, 200g apple, half cup of cream.
Wash radish well, clean it, remove the middle of it and cut it to the sticks. Arrange it in the layers: put firstly radish then apple, coating each layer with cream.
After the salad recipe of radish and apple, follows the salad recipe where also radish is used. This is a great agent for preventing and treating atherosclerosis, hypertension, and anemia. These salads are excellent also to normalize the digestion. It is also recommended even for tuberculosis.
Essence is in high sulfur content, as well as Vitamin C (especially in green radish) and the presence of rare metals.
