Regular consumption of beets has a beneficial effect on health. But if you are tired of salads and borscht, it is worth fermenting this tasty and healthy vegetable.
Fermentation not only helps to preserve the maximum amount of vitamins and microelements, but also increases the usefulness of the product.
The benefits of beets for the body
1. Lowering blood pressure. One of the main benefits of the root vegetable is its ability to lower blood pressure.
2. Increase hemoglobin levels: Beets are also rich in iron, which is an essential element for the production of hemoglobin.
3. Improved digestion. The root vegetable contains fibers that help improve digestion and prevent constipation. In addition, the vegetable is rich in natural enzymes that help digest proteins and improve metabolism.
4. Cancer protection: The antioxidants contained in the vegetable help protect the body from free radicals and prevent the development of cancer cells.
5. Improvement of brain function. B vitamins help improve brain function (memory, concentration) and prevent the development of certain diseases, such as Alzheimer's disease.
6. Strengthening the immune system. Beets, especially pickled ones, contain a lot of vitamin C. It strengthens the immune system and protects the body from infections and various diseases.
How to ferment beets
The easiest way to ferment beets is to add them to cabbage. You can grate them like carrots, or cut them into slices. This addition will give the cabbage an unusual but beautiful color.
The second option is more like pickling cucumbers. You need to throw a few cloves of garlic, bay leaf, and pepper into the jar.
You can add other spices to taste.
Place the beetroot cut into large pieces on top. Add salt (1.5 tbsp. per 1 liter) and shake the jar so that the salt is evenly distributed. Leave the jar for 3 hours so that the beetroot releases juice.
After this, pour in clean water and leave to ferment in a warm (approximately 25 degrees) place. Readiness is usually determined by the color of the garlic. It turns purple by that time. But it is more reliable to check by taste.
The third option is similar to pickling cabbage. Grate the beets, sprinkle with salt (1 tbsp. per 0.5 kg), mix well and put in a jar, tamping. Fill with water. Pickle, like cabbage, in a warm place.
The product is ready when active fermentation is complete.
Fermenting beets is no more difficult than fermenting cabbage. But it will diversify your menu and help you eat this healthy vegetable more often.
