There are many alternatives you can use as salt substitutes when cooking. Why too much salt is unhealthy and how to replace it without sacrificing seasoning and flavor. Your life has already enough spiciness when playing playamo casino india.
A maximum of five grams of salt per day is recommended by the World Health Organization (WHO) for adults, but the reality is different: According to the organization, the majority of Europeans consume up to eleven grams of salt daily through food. Consuming too much salt over a long period of time can have a negative impact on health. High blood pressure in particular is a dangerous risk associated with too much salt.
It is not always easy to actively reduce salt consumption: We take in the majority through convenience products, snacks such as potato chips and salt sticks, but also bread and cheese. In addition to fat and sugar, fast food also contains a lot of salt.
If you want to control your salt intake, you should therefore primarily eat less processed products and cook more yourself. This has a positive side effect: you save a lot of packaging waste and know exactly what you are eating.
But there are also some tasty alternatives to salt that you can use in cooking. This way, you save on salt, but don’t have to sacrifice taste and flavor.
SPICES AS A SALT SUBSTITUTE
“Seasoning” doesn’t necessarily mean “salting.” Instead, use a variety of spices in your cooking to unleash the full spectrum of flavor. Spice powders are easy to use and available everywhere. Tip: If you don’t mind the effort, you can grind many spices yourself at home.
You should always have the following in your pantry:
For vegetables:
- Chili powder
- Anise
- Garlic
- Nutmeg
- Fennel seeds
- Cardamom
For fish and meat (for ecological reasons, it is recommended to eat little or no fish and meat):
- White pepper
- Black pepper
- Curry powder
- Paprika powder
- Caraway seed
- Allspice
REPLACE SALT WITH VINEGAR
You can also replace salt with high quality vinegar. Although vinegar tastes rather acidic, adding small amounts will give you a great seasoning.
MAKE YOUR OWN VINEGAR
It used to take a long time to make vinegar: You filled wine or beer, in a bulbous vessel and had to wait up to a year. Through the vinegar bacteria, which are naturally introduced by fruit flies, as well as oxygen, the liquid became vinegar.
By adding the vinegar bacteria directly, you can make your own vinegar much faster today. For this you can use either vinegar essence or vinegar mother. The latter is a collection of acetic acid bacteria that you can easily grow yourself.
MAKE YOUR OWN VINEGAR PART I
If you want to make vinegar without vinegar mother, you need so-called vinegar essence. You can buy this cheaply in the supermarket. This method is especially suitable for vinegar that you mix with herbs or fruits anyway.
In principle, one part vinegar essence (25% acidity) and four parts water or other liquids make vinegar. A simple and popular variant of vinegar production with vinegar essence is for example raspberry vinegar.
- 50 ml vinegar essence
- 100 ml water
- 100 ml wine (4-10 percent alcohol)
- 100 g fresh or frozen raspberries
First dilute the vinegar essence from 25% to 5% acidity by mixing the vinegar essence with water and wine in a glass jar.
Store the jar at about 25 or 30 degrees.
After about a week you can strain the raspberries out of the vinegar and your raspberry vinegar is ready.
MAKE YOUR OWN VINEGAR PART II
The easiest way to make your own vinegar without vinegar essence is to use a so-called vinegar mother. You can find these in drugstores, organic food stores or in wine stores.
Ingredients for your first own vinegar:
- 1 liter of alcoholic beverage (4-10 percent alcohol).
- 100 ml vinegar mother
- 1 bulbous vessel (e.g., jug or small barrel).
Pour the alcohol and vinegar mother into the previously cleaned vessel and seal it with a cotton ball to allow oxygen to enter the vessel.
Store your future vinegar at a temperature between 25 and 30 degrees and swirl the jar daily.
Taste periodically to see how the vinegar develops.
Once it tastes as desired, strain the vinegar through a cloth and bottle it. Store them now for another 10 weeks (at least, more is of course possible) in a cool and dark place.
Tip: In order not to throw away drunk and not emptied wine, you can easily make vinegar from it with this recipe. If you use wine with more than 10 percent alcohol content, you should dilute it with a little water.
