This is how I usually ferment root vegetables in winter. Vegetables stored this way ferment very quickly, and the body absorbs their most nutritious substances even faster. For example, the iron in beets becomes very easily absorbed by the body.
No. 1 for treating anemia!
No. 1 for immunity!
Fermented vegetables are very nutritious, they contain more enzymes than raw ones, and they also have probiotics and minerals that our body needs. Good probiotic bacteria and enzymes improve bowel function, participate in blood purification processes, help regulate weight, provide energy, normalize body pH, and help remove pollutants, which is why fermented foods are an essential part of every detoxification program. By regularly consuming such products, you will notice an improvement in your immune system and digestion.
You will achieve the best results by including fermented foods in your daily diet: add them to salads or use them as a side dish. Fermented food pairs very well and is easily digestible with starchy and protein-rich products. By the way, another advantage is that regular consumption of enzymes will help control cravings for sweets: you will always feel full and your appetite will decrease.
If your body is intolerant to fermented vegetables, you should apply a detoxification-gut microflora restoration program, which you can find here: goo.gl/sUfK5A
Preparation
Ingredients:
1 celeriac
2 beets
1 parsnip
1 cup sauerkraut
1 parsley root (optional)
Instructions:
Grate the celeriac, beets, and parsnip (and parsley root, if using). Mix with sauerkraut. That's it!
Store in the refrigerator for up to 7 days.
Let's be healthy and happy :)
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