Often, what is offered as an aperitif is not very healthy, quite the contrary. Stuffing yourself with chips and other salty snacks will not facilitate the digestion of the meal to come. Whereas there is a healthy, tasty solution that enhances the quality of our intestinal flora: small fermented and acidic vegetables.

The famous pickles - which means to "put in brine or vinegar" - provide a fermentation that can promote the growth of good bacteria that will benefit our gut.

Preparing pickles - gherkins, onions, cauliflowers, turnips, beets - in brine also allows preserving seasonal vegetables, their taste then becoming more acidic.

Because of their good bacteria - the famous probiotics - these foods become alive again and contain no additives, just salt.

It should be noted that fermentation can increase the nutritional value of vegetables; by an increase in enzymes, the assimilation of vegetable nutrients will be optimized.

According to Sylvie Lortal, research director at INRA, these microorganisms produced by good fermentation are capable of breaking down phytates, anti-nutritional factors that trap minerals and make them less available. They will then be able to increase the availability of minerals for our entire body. Interesting right?