Drink your way to health: The year-round benefits of beet sourdough
Do you consider beet sourdough only an ingredient for Christmas Eve borscht? That's a misconception. It's worth drinking the sourdough year-round, as it boosts immunity and adds energy, especially needed in the fall. It's one of the most cost-effective ways to protect yourself from colds.
We often overlook beets, yet they deserve a more prominent place in our diet. At this time of year, beets are particularly effective in the form of sourdough. Making it is straightforward. Homemade sourdough is cheaper and, most importantly, much tastier than the 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. Drinking it regularly can enhance the state of beneficial bacteria in the intestines. 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 better cope with attacks from harmful microorganisms when we regularly drink beet sourdough.
The recipe is simple
You'll need:
- A large, previously sterilized jar or stone pot
- About 2 pounds of beets, preferably organic; elongated ones are ideal because they have a lot of juice
- Spices: 2 bay leaves, 4 allspice berries, 4 peppercorns, and 4 garlic cloves
- Brine: about a tablespoon of salt (preferably sea salt) per quart 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.
- Pour the brine over the beets so that they are fully covered (use about 2 quarts of brine for about 2 pounds 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 faster it ferments.
- Strain the ready sourdough and store it in the fridge. It should be a rich burgundy color, clear, and intense in flavor.
