Pickled/Fermented Beets for Our Health
I'll share a secret on how I pickle beets :)
The best way to restore iron deficiency and strengthen immunity! This way, the iron in the vegetable is much better absorbed by the body.
What are the benefits?
In pickled beets, the amount of B vitamins significantly increases: B6, B12, vitC.
Also, microelements such as iron, calcium, potassium, phosphorus, vit PP, and other beneficial vitamins and substances become very well absorbed.
During fermentation, a lot of good bacteria – probiotics – are produced, which destroy putrefactive bacteria in the intestines and thus help prevent constipation and intestinal discomfort, which significantly strengthens immunity.
Healthy Gut - Strong Immunity.
Also, during fermentation, many beneficial enzymes are produced, which are very useful for digestion and more.
Recipe :)
Ingredients:
Ingredients for a 1-liter jar:
3 beets,
1 tbsp rye flour,
0.5 cup sauerkraut juice,
0.5 tsp salt (optional)
1 tsp ground caraway seeds,
Pour rye flour into a 1-liter jar,
Cabbage juice, caraway seeds, salt. Pour in a glass of warm water, about 45-50 degrees Celsius. Mix well.
Slice the beets. Place them in the jar. That's it. You can eat them as early as 3-4 days.
After 3-4 days, if there are still beets left, put them in the refrigerator. You can store them in the refrigerator for up to 7-10 days.
Let's be healthy and happy :)
This article is not the author's personal opinion and is not intended to advertise food supplements. It provides general information that is not related to the purchase or use of specific products. If you have health problems, are taking medications or other supplements, consult your doctor or pharmacist before starting new supplements. Health decisions should be made based on your individual condition and, if necessary, after consulting with a health professional. If you have comments or questions about the content on this page, please contact us by email at studija@grasole.com. *Write a meta description and meta title for this post.
