Why Fermented Beets Are One Of The Best Things You Can Eat Daily

Beets are the vegetables that offer important nutrients that many other vegetables don’t have. For instance, the beets, as a unique vegetable, are responsible for the health and longevity of Russians. They contain antioxidants betalains and polyphenols that can protect against heart disease, cancer, and birth defects.

As beets are a great source of betaine which is important for stimulating liver cell function in is of great help for eliminating toxins from the body effectively. Some of the benefits in many vegetables can even be enhanced with pickling, which is the case with fermented beets too.

Health Benefits of Fermented Foods

You should know that not all pickling is equally nutritious, and it is important how it is done. In order to obtain the benefits, the pickling has to be done in a natural way, without adding vinegar.

In pickling vegetables, the only ingredients that should be added are salt and water, and this is a way of producing lactose-fermentation. This way of fermentation lets the beneficial bacteria develop.

All fermented veggies will yield high amounts of probiotics, such as the Lactobacilli type, the bacteria that create lactic acid. This is the acid that completely protects the fermented food from the pathogenic bacteria. In addition to creating naturally occurring probiotic supplements, fermentation can also supply with other nutritional benefits. Lacto-fermented vegetables are better and offer more benefits because the nutrients they contain are pre-digested and easily adapted.

The beneficial bacteria in the fermented foods have the ability to cleanse your body of heavy metals and toxins. According to many studies, the probiotic-rich foods are related to the improvement of the overall health.

How to Make Naturally Fermented Pickled Beets -Recipe

This recipe is for one jar of pickled beets

Ingredients:

6 medium beets

2 cups water

1/2 tsp. sea salt

Optional Seasonings:  coriander seeds, cloves, mustard seeds, cinnamon stick or fennel seeds,

Directions:

1)         Wash and dry the beets

2)         Poke the beets in a few places and put them on a baking sheet and bake at 300 degrees for 3 hours or until soft

3)         Peel them off the skin and chop into julienne type slices.

4)         You can pack beets in a quart-sized canning jar.

5)         Prepare a brine of sea salt dissolved in water.

6)         Pour the brine over the beets so the liquid will be 1 ½ inches from the top of the jar and the beets that are submerged in brine.

7)         Cover the jar and keep at a room temperature for 3 days.

8)         After 3 days you can put it in cold storage.

Source: Living Traditionally

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