Beet sourdough: Your year-round immunity booster
Do you treat beet sourdough simply as an ingredient for Christmas Eve borscht? That's a mistake. It's worth drinking sourdough all year round because it boosts immunity and adds energy, which is especially needed in the autumn. It's one of the most economical ways to protect yourself from colds.
We often don't appreciate beets, which deserve to be much more prominent in our diet. At this time of year, beets are particularly beneficial in the form of sourdough. Making it isn't difficult. Homemade sourdough is cheaper and, most importantly, far tastier than the shop-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. Drinking it regularly can improve the state of good bacteria inhabiting 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 we cope better with attacks from harmful microorganisms when we regularly drink beet sourdough.
The recipe is simple
You'll need:
- A large, previously sterilised jar or stone pot,
- around 1 kilogram of beets, preferably organic; elongated ones are good because they have a lot of juice,
- spices: 2 bay leaves, 4 allspice berries, 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 them with spices and peeled chopped garlic.
- Then, pour the brine over the beets so that they are fully covered (about 2 litres of brine is needed for 1 kilogram of beets).
- Cover the container and leave it in a warm place. When bubbles appear after 2–3 days, stir the sourdough. It will be ready after 5–7 days. The fermentation time depends on the temperature; the warmer it is, the quicker it ferments.
- Strain the ready sourdough and store it in the fridge. It should be a rich burgundy colour, clear, and intense in flavour.
