Fermentation – a Process that Doesn’t Only Preserve Food
Although beetroot is a very unappreciated vegetable, I like it a lot and prepare many dishes with it. I have already shared on my blog recipes with cooked, roasted and even raw beets. Now it’s time for a fermented version.
Fermentation is an old process of preserving food. It has been, and it is still widely used in the area I come from – Central and Eastern Europe. And I am not only talking about preserving food this way in big factories. Every autumn my parents, like thousands of other Polish people, prepare in their homes millions of jars of my favorite sour gherkins. Making sauerkraut, another example of fermented vegetable, used to be an annual tradition in Polish villages. Members of families gathered to cut and knead in barrels vast amounts of cabbage. While they were doing it, they were listening to stories, singing, etc. By the way, the best way of kneading was with feet (whoever did that job had to wash her feet thoroughly a few times ?).
Although today the process of making sauerkraut I have just described is only a memory from the past, fermented vegetables are still prevalent. Simply, preservation of food is not the only advantage of fermentation. During this process, natural bacteria feed on the sugar and starch present in the fermented food and create lactic acid. As a result, the food is also enriched with beneficial enzymes, vitamins, and probiotics.
Fermented Beet Kvass – One Process, Two End Products
That’s why if you have never fermented any vegetables at home, you should try it, and you could easily start with beetroot. You will only have to wash, peel, cut, and put the beets in a big jar. Next, add some spices and fill the jar with salted boiled water. Then wait 5-7 days. And that’s it. No cooking, baking, pasteurizing, etc.
Another good news is that if you follow these instructions, after the 5-7 days, you will end up with two products. The first one is fermented beetroot perfect as an addition to salads, soups or sandwiches. And the second is the liquid – Beet Kvass that is extremely good for us.
I have already written how healthy beetroot is. But a list of Beet Kvass benefits is even longer as the fermentation process makes it yet healthier. Beetroot Kvass contains high levels (higher than the raw vegetable) of vitamin C. That’s why it is a perfect drink that prevents and fights colds as well as gives us more energy. Additionally, Fermented Beet Kvass is a natural probiotic that not only helps to regulate our digestion but also restores the bacterial flora after antibiotic treatment.
That is why it is an excellent idea to drink Beet Kvass everyday especially now in autumn and winter season. It will make us stronger and healthier. And it does taste delicious.
Take advantage of the chanterelle season and serve them with pasta. But if you want a luxurious dish, add some…
Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.