Beets are widely used on the old continent, and in the states they are not that popular, but this starts to change due to their remarkable properties. They can do wonders for your health as they provide crucial nutrients that only a few vegetables have.
The Russian nation uses this vegetable for centuries which offers them good health and longevity. Beets are rich in betalains and polyphenols, which are known antioxidants that can protect you from heart disease, birth defects and cancer. Furthermore, this vegetable is high in betaine which can stimulate liver cell function, hence assisting the body in successful elimination of harmful toxins. Beets can be as well as nutritious as the pickled ones, in fact you can get even more benefits from them when they are pickled.
Health Advantages of Fermented Foods
Note that not every pickling is equally nutritious as it has to be done naturally so that you can get all the benefits. It needs to be done without adding any vinegar, only salt and water. By doing so, you will produce lacto-fermentation, and the products of this fermentation are vegetables placed in a brine of water and salt at a room temperature. In this way, the beneficial bacteria can develop.
Every vegetable can be fermented and it will yield rich amounts of probiotics, but it mostly yields the bacteria Lactobacilli type, which creates lactic acid. This is important acid as it can protect the fermented food from the pathogenic bacteria. Aside the creation of naturally occurring probiotic supplements, fermentation can add other nutritional benefits. Plus, the lacto-fermented vegetables provide more benefits since the nutrients are pre-digested and easily assimilated.
Furthermore, the fermented foods are high in content of beneficial bacteria that can efficiently cleanse your body from heavy metals and toxins. Likewise, plenty studies have shown that probiotic rich foods are associated to improved overall health.
The Method of Making Naturally Fermented Pickled Beets
- 6 medium beets
- Half a teaspoon of sea salt
- 2 cups of water
- optional seasonings: cloves, fennel seeds, cinnamon stick, coriander seeds, and mustard seeds
The quantity of this recipe is for one jar of pickled beets.
Start with nicely washing and drying the beets. After that, poke the beets in a few places; place them on a baking sheet and bake at 300 degrees for 3 hours or till they become soft. Then peel off the skin of the beets and chop into julienne type slices. Place beets in a quart-sized canning jar.
Next, prepare a brine of sea salt dissolved in water. This solution is poured over the beets, but do not fill up to the brim, leave 1 ½ inches from the top of the jar. All the beets need to be covered in brine. Then, tightly cover the jar with a lid and keep it at a room temperature for 3 days. After that, place the jar in a cool storage place.
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