Gherkins without salt

Salt-free gogonele – a delicious and healthy recipe

Preparation time: 20 minutes
Fermentation time: 7 days
Total: 7 days and 20 minutes
Number of servings: 10 servings (one 10-liter jar)

In a world where health is becoming increasingly important, traditional recipes are adapting to our needs. This salt-free gogonele recipe is a perfect example of how we can maintain the authentic taste of pickles without compromising our health. Often, pickles are associated with high salt content, but today I will show you how to prepare a healthy, slightly tangy, and flavorful version.

A brief history of gogonele

Gogonele, or green tomatoes, are a delicacy in many cultures. In the past, they were used to preserve vegetables during winter when access to fresh produce was limited. Through fermentation, gogonele develop a distinct flavor and a rich nutritional profile, being an excellent source of probiotics.

Necessary ingredients

- 4 kg slightly ripe gogonele
- 1 cube of fresh yeast (50 g)
- 2 heads of garlic
- 500 g carrot
- 1 small celery root with leaves
- 5-6 pieces of horseradish root
- Dried dill stalks
- 1 small beetroot
- 5 liters of water

Ingredient details

- Gogonele: Choose firm and healthy gogonele without signs of damage. They should be slightly ripe to allow for optimal fermentation.
- Yeast: We use fresh yeast to initiate the fermentation process. Make sure it is fresh for the best results.
- Garlic: Adds a flavorful taste to the pickles. If you prefer a stronger flavor, you can use more garlic.
- Carrot and celery: These vegetables not only enhance the flavor but also provide nutritional benefits. Carrots are rich in beta-carotene, and celery has anti-inflammatory properties.
- Horseradish: Adds a spicy note and helps preserve the pickles.
- Beetroot: Besides its vibrant color, beetroot enhances the taste and appearance of the pickles.

Preparation technique

1. Start by preparing the water. Fill a large pot with 5 liters of water and let it boil for 2-3 minutes. Then set it aside and let it cool.

2. While the water cools, prepare the yeast. Place the yeast cube in a clean cheesecloth and tie it like a pouch. This will be an essential part of the fermentation.

3. Clean and wash the vegetables. The gogonele should be well washed, and the carrot, celery, and horseradish should be peeled and cut.

4. In a 10-liter jar, start layering the gogonele, vegetables, garlic, dill, and celery leaves. Place the pouch with yeast in the middle of the jar.

5. Continue adding the remaining ingredients, ensuring that the dill and celery are placed on top.

6. Pour the cooled water over the pickles, filling the jar to the brim. Cover the jar with a lid, but leave it slightly open to allow gases to escape during fermentation.

7. Leave the jar in the kitchen, in a warm place, for about a week. Each day, use a small hose or spoon to stir the pickles. This process will help the yeast dissolve and start the fermentation.

8. If after a week the yeast has not completely dissolved, continue stirring daily until you achieve optimal fermentation.

9. Once you have reached the desired taste, store the jar in the pantry for later consumption.

Useful tips

- If you want to experiment with flavors, add spices like chili peppers or peppercorns.
- You can serve gogonele alongside a portion of steaming polenta, a delicious and comforting combination.
- These gogonele pair perfectly with grilled meat or as a side for a fresh salad.

Nutritional information

Gogonele are rich in vitamins and minerals, with a low calorie content. A serving of salt-free gogonele contains about 25-30 calories, making it an excellent choice for those looking to maintain a low caloric intake.

Frequently asked questions

1. Can I add salt to the recipe?
Although the recipe is designed without salt, you can add a small amount to enhance the flavor, but keep in mind that this may affect your health.

2. How long can I keep the gogonele?
Fermented gogonele can be stored for a few months in the pantry, but to maintain freshness, it is recommended to consume them within 6 months.

3. How can I check if the gogonele are properly fermented?
The taste should be slightly tangy, and the vegetables should be crunchy. If you notice an unpleasant smell or a soft texture, it is better to throw them away.

Salt-free gogonele are a delicious and healthy alternative to traditional pickles. Experiment with different ingredients and find the combinations you like best. Enjoy your meal!