A Complete Guide to Preserved Celeriac - Nutritional Value of Preserved Celeriac _ Can It Be Consumed Frequently

Modern people store leftovers in the refrigerator. But in ancient times when technology was not as advanced, what could clever ancients do if they had too many vegetables that couldn't be finished? Mixed pickles are a type of fermented food that uses high concentration salt solutions and lactobacillus fermentation to preserve vegetables. Kimchi, often featured in Korean dramas, falls under the category of mixed pickles. While Parsley works similarly; it is a method of preserving parsley with salt to maintain its nutrition and flavor.

Comprehensive Methods for Making Pickled Parsley

Modern technology allows people to enjoy fresh parsley year-round, no longer needing traditional methods to store it for winter consumption. However, people have found ways to use the principle behind pickling to create delicious dishes that can be eaten right away.

Peanut Pickled Parsley with Rice

Ingredients: peanuts, parsley, Sichuan peppercorns,Radish, star anise, ginger,Cumin, scallion pieces, fish sauce,Monosodium glutamate, salt . Steps:

1. Rinse dry peanuts and soak in water for about 6 hours.

2. Drain the peanuts with their soaking liquid into a suitable pot.

Add a few pieces of star anise, several ginger slices, a piece of scallion, and a little cumin (use packaged cumin). Add appropriate amounts of salt and monosodium glutamate. Cook until done to your liking. The degree of doneness depends on how you prefer the texture.3.

Carrot Rinse and cut into thin strips or, like me, cut into flower-shaped slices. Wash parsley and cut into segments. 4. Mix cooked carrot strips with parsley segments, adding enough fish sauce and monosodium glutamate to marinate for 2 hours in the refrigerator to reduce water content.

5. Drain the excess water from the carrots and parsley, then add the cooled peanuts (remove all seasonings before adding). Lightly mix again with some fish sauce.

6. It's ready to serve after about an hour in the refrigerator.

Pickled Parsley with River Shrimp

Ingredients: river shrimp, parsley, salt, cumin seeds

1. Rinse shrimp, add salt and cumin seeds, cook until done and let cool slightly.

2. Wash and blanch parsley in boiling water then cool quickly.

3. Mix cooked shrimp with parsley and marinate for over 3 hours before serving.

How to Make Pickled Parsley

Although we no longer need to store parsley using pickling methods, the flavor of pickled parsley is still favored by many.

Traditionally, pickling parsley involves a ratio of 5 kg of parsley to 2 kg of salt.Choose large, green, long-stemmed and solid parsley. Remove roots and leaves with bamboo skewers, clean thoroughly and place in a clean container layering with salt. Add 10 cm of cool water on top, seal the container and turn it twice daily until the salt dissolves completely. Store sealed. Mature pickled parsley will be green, tender, and have a fresh taste unique to celery. Note from Mom's Encyclopedia: Since pickled parsley is already salty, avoid adding more salt during processing to prevent over-salting. Nutritional Value of Pickled Parsley

Pickling preserves the inherent nutritional value of parsley well. Research shows that every 100 grams of celery contains 1.9 mg of protein, 1.7 g of crude fiber, 60 mg of calcium, 51 mg of phosphorus, and 0.9 mg of iron, with higher nutrient content than other vegetables.

Protein in celery is about twice that of common fruits and vegetables, while iron content is about 20 times that of tomatoes.

Eating more parsley is beneficial to the human body. Celery seeds contain a base component that can calm animals. It has similar effects on humans, providing calming benefits especially during spring when people are easily irritable.In spring, eating Wester celerycan soothe emotions and stabilize mood, reducing irritability.

As a high-fiber food, celery produces a lignin or intestinal lipid substance upon intestinal digestion. This acts as an antioxidant at high concentrations, inhibiting carcinogenic substances produced by gut bacteria. It also accelerates the transit of feces in the intestines, reducing contact with cancer-causing agents and preventing colon cancer. In addition, celery contains effective diuretic components that eliminate excess sodium from the body, helping to reduce swelling.Clinically, celery water can be used to treat chyluria. Notably, since pickling requires a large amount of salt, it is not suitable for people with

Hypertension. For those who want to lower blood pressure by eating celery, opt for steamed or stir-fried methods instead.

Can Pickled Parsley be Eaten Frequently? Although parsley has many benefits, the pickling process may cause some side effects. Frequent consumption of pickled parsley can also pose health risks.

Firstly, vitamin C in parsley is destroyed during the pickling process; prolonged pickling can completely deplete it.Vitamin C is essential for human health, and a long-term deficiency due to pickling can lead to various diseases. Secondly, the high salt content of pickled parsley can damage mucous membranes in the digestive tract, increasing kidney burden. Not only does this fail to lower blood pressure but it may also cause hypertension due to excessive salt intake. Eating too much pickled parsley carries a risk of cancer.

Pickling requires adding large amounts of salt, which contains impurities including nitrate.

Nitrate is easily reduced into nitrite by microorganisms during fermentation. Nitrite is a carcinogen; thus, consuming excessive pickled parsley increases the risk of cancer.

First, the vitamin C in celery during the processing will be damaged. Vitamin C is an important element for maintaining human health; eating pickled vegetables long-term may lead to various illnesses due to a lack of vitamin C.

Second, the high salt content in pickled celery can affect the mucous membrane system and damage our digestive system, causing excessive kidney burden, ultimately not only failing to lower blood pressure through celery but possibly even leading to hypertension due to excessive salt intake.

Eating too much pickled celery also carries a risk of cancer. Pickling celery requires adding large amounts of salt, which contains impurities including nitrites. Nitrites can easily be reduced to nitrosamines during fermentation, and nitrosamines are carcinogenic substances; thus, eating too much pickled celery poses a cancer risk.