Seabuckthorn edible methods and taboos

How to eat

Sea buckthorn juice

Here we require the fruits for making juice to be fresh, fully ripe, free from pests and diseases and mildew. After these are met, if conditions permit, we also need to choose sea buckthorn with excellent flavor, aroma and rich taste. After sea buckthorn is selected, it must be clear and clean before juicing. Generally speaking, the first time you squeeze the juice, the more concentrated it is. The second and subsequent times will be more delicious. However, it should be noted that if you squeeze the juice on a large scale, you need to carry out some disinfection to remove bacteria. Only in this way can the sea buckthorn juice have the effect we want.

Sea buckthorn vinegar

Similarly, choose plump and disease-free sea buckthorn. If you are making sea buckthorn vinegar, it is best to make 15 kilograms of sea buckthorn at a time. After selecting, pour it into a jar, add Daqu, stir, and wait for the first fermentation. After the first fermentation is completed, add bran and crush it with a grinder, then put it into the tank again, stir it, and then ferment it for the second time. It is worth noting that high temperatures need to be avoided during the fermentation process, and vinegar is usually used. The final sea buckthorn vinegar is brown-yellow in color, slightly fragrant and tastes a little astringent.

Sea buckthorn jam

When making sea buckthorn jam, the fruit you choose is not a fully ripe sea buckthorn fruit. What you need to choose is sea buckthorn that is 80% to 90% ripe. It is also important to note that it must be cleaned with water before making it to avoid bacteria contained in the jam. If the finished product does not have obvious sugar and no peculiar smell, it can be said to be a superior sea buckthorn jam.

Taboo

Generally, people with high body temperature should not eat sea buckthorn for a long time. In addition, it should be noted that sea buckthorn cannot be eaten with almonds, but the specific reasons need further investigation.