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Fermented beetroot is one of the healthiest foods you can add to your diet. This old Eastern European recipe is rich in probiotics, vitamins and minerals that support health and strengthen the immune system. Beetroot itself contains a high amount of sugar, which can be a problem if consumed in large quantities. However, fermenting beetroot uses its natural sugars, preserving its healthful compounds while improving their bioavailability.
Why is fermented beetroot so healthy?
Fermenting beetroot brings a number of health benefits. Fermented foods are rich in beneficial bacteria and enzymes that positively affect the gut microbiota, which has a beneficial impact on overall body health. Probiotics from fermented beetroot can help with digestion, strengthen the immune system and improve metabolism.
Beetroot is also known for its positive effects on the heart and blood vessels. Raw beetroot can lower blood pressure by 4-5 points within a few hours thanks to natural nitrates that are converted in the body into nitric oxide. This nitric oxide improves blood flow and contributes to the relaxation and dilation of blood vessels, which can help in treating high blood pressure.
In addition, beetroot has anti-inflammatory properties that may help in cancer prevention. The compounds that give beetroot its characteristic color have anti-tumor potential and may reduce the risk of tumor development in the body. Fermented beetroot is a great supplement for those looking for natural ways to support their health and prevent serious diseases.
How to prepare fermented beetroot
If you want to try the healthful beet kvass, here is a simple recipe to prepare it. This traditional recipe comes from Russia and Ukraine, where it is known for its detoxifying effects and for improving skin health and digestion.
Ingredients for the kvass:
- A large jar or pitcher with a capacity of 3 liters
- 700 g beetroot
- 2 tablespoons of flour (or 2 pieces of stale rye bread)
- 200 g sugar (you can use white or brown sugar; honey is not recommended because it slows the fermentation process)
- 100 g raisins
Procedure:
- Thoroughly wash, peel and cut the beetroot into small cubes or thin slices.
- Place the beetroot into the jar or pitcher, add the raisins, flour and sugar.
- Pour everything with cooled boiled water and stir well. Some people also add water from sauerkraut or kombucha to encourage fermentation.
- Cover the jar with a lid with holes or with cheesecloth so the kvass can “breathe”, and place it in a warm spot where it will sit for 6 to 7 days.
- Stir the contents every day and remove any foam that forms.
- After 7 days, strain the liquid through a clean cheesecloth. The beet kvass is ready.
The taste of the kvass will be mildly sour, salty and earthy. This drink has alkalizing effects on the body, which means it helps maintain the pH balance in the body.
How to use beet kvass
Start with 3 to 4 tablespoons of kvass 3 times a day before meals. Store the kvass in the refrigerator to preserve it. After finishing the entire volume, take a 3-month break and then you can repeat the course. This process is great for detoxification and overall body regeneration.
Conclusion
Fermented beetroot is not only tasty but also very healthy. This drink can help with detoxification, support digestion, improve the skin and prevent serious diseases. It is a natural way to improve health and support the immune system. Add this great drink to your diet and take advantage of its many health benefits!
