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

Beets and raw beet juice are typically recommended in limited amounts due to high sugar content. However, when fermented, beets may be among the healthiest vegetables out there, as most of the sugar is then gobbled up by beneficial bacteria during the fermentation process while leaving other health-boosting ingredients intact. A large number of studies have demonstrated how the ideal balance and diversity of bacteria in your gut forms the foundation for physical, mental and emotional well-being, and fermented beet juice has many additional benefits beyond probiotics.

Why Ferment Your Beets?

Fermenting your beets rather than eating them raw gives you all the health-boosting benefits of raw beets — which are made even more bioavailable through fermentation — plus the beneficial bacteria and enzymes that result from fermentation.

Traditionally, beet kvass has been used to boost immune function, cleanse blood, combat fatigue and treat kidney stones, chemical sensitivities, allergies and digestive problems. Anecdotal reports suggest beet kvass may even improve the appearance of age spots, thicken hair and minimize graying of hair. Because of its detoxifying properties, avoid drinking too much when first starting out. Doing so could result in an overload of released toxins, producing bloating, constipation and/or cold or flu symptoms.

How to make naturally fermented pickled beets

Ingredients: 6 medium beets; 1/2 teaspoon sea salt; 2 cups filtered water
Instructions: Wash and dry the beets; Poke the beets in several places, place on a baking sheet and bake at 300 degrees for about 3 hours or until soft. Peel off the skin and chop into julienne type slices; Pack beets firmly into a very clean wide-mouth quart-sized canning jar.
Make a brine of sea salt dissolved in water; Pour the brine over the beets until the liquid is 1 1/2 inches from the top of the jar. The beets need to be submerged in brine; Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

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