Pickled/fermented beets for our health

I will reveal the secret of how I brown beets :)

The best way to restore hemoglobin deficiency and strengthen immunity! In this way, the iron in the vegetable is much better absorbed by the body.

What's the benefit?

Fermented beets increase the B group vitamins: B6, B 12, vitC.

Micronutrients such as iron, calcium, potassium, phosphorus, vit PP, and other useful vitamins and substances are also very well absorbed.

A lot of good bacteria - probiotics - are produced during fermentation
destroys putrefactive bacteria in the intestines and thus helps prevent constipation and
intestinal ailment, which greatly strengthens immunity.

Healthy intestines - strong immunity!
Also, during fermentation, many useful enzymes are produced, which are extremely useful for digestion, etc.

and now the recipe :)

Ingredients:

Ingredients for 1 liter jar:
3 beets,
1 tablespoon of rye flour,
0.5 glasses of sauerkraut juice,
0.5 tsp salt (optional)
1 tablespoon ground cumin,

Pour rye flour into a 1 liter jar,
Cabbage juice, cumin, salt. pour a glass of warm, about 45-50 l water. Mix well.
Cut the beetroot into slices. We put it in a jar. Everything. You can eat for 3-4 days.

After 3-4 days, if there are still beets left :) we put them in the refrigerator. You can keep it in the refrigerator for up to 7-10 days.

Pickled/fermented beets for our health