Beet sourdough: The year-round immunity booster you need
Do you treat beet sourdough just as an ingredient for Christmas Eve borscht? That's a mistake. It's worth drinking the sourdough year-round because it boosts immunity and adds energy, which is especially needed in the fall. It's one of the most affordable ways to protect yourself from colds.
We often don't appreciate beets, and they deserve a more prominent presence in our diet. At this time of year, beets are particularly effective in the form of sourdough. Making it isn't difficult. Homemade sourdough is less expensive and, most importantly, much tastier than any store-bought version.
Take care of your immunity
Sourdough is rich in vitamins A, C, K, and B, as well as potassium, calcium, magnesium, and lactic acid. By drinking it regularly, you can improve the condition of good bacteria in the intestines, and according to scientists, that's where most processes responsible for immunity occur. Sourdough is a valuable probiotic, meaning it strengthens the body. Additionally, vitamin C and B vitamins have antiviral and antibacterial properties. That's why, when we regularly drink beet sourdough, we can better withstand attacks from harmful microorganisms.
The recipe is simple
You'll need:
- A large, previously sterilized jar or stone pot,
- about 1 kilogram of beets, preferably organic, with elongated ones being ideal because they contain a lot of juice,
- spices: 2 bay leaves, 4 allspice berries and 4 peppercorns, 4 garlic cloves,
- brine: about a tablespoon of salt (preferably sea salt) per litre of boiled water.
Preparation method:
- Wash and peel the beets, then cut them into thicker slices. Place them tightly in the prepared container, layering with spices and peeled, chopped garlic.
- Then pour the brine over them so that the beets are fully covered (for 1 kg of beets use about 2 litres of brine).
- Cover the container and leave it in a warm place. After 2–3 days, when you notice bubbles, you can stir the sourdough. It will be ready after 5–7 days. The fermentation time depends on the temperature; the warmer it is, the faster it ferments.
- Strain the ready sourdough and store it in the fridge. It should be a rich burgundy colour, clear, and intense in flavour.
