Beetroot sourdough is a fermented drink made from beetroot, water, and sometimes additional flavourings like garlic, herbs, and salt. This fermentation process not only enriches the liquid with probiotics but also enhances the bioavailability of the nutrients in beetroot, making it a powerhouse of health benefits.
Health Benefits
- Digestive Health: The probiotics generated during fermentation are beneficial for gut health, aiding in digestion and the absorption of nutrients.
- Detoxification: Beetroot is renowned for its detoxifying properties, with the fermentation process enhancing these benefits.
- Immune Support: Rich in vitamins and minerals, beetroot sourdough supports the immune system.
- Antioxidant Properties: Beetroot contains betalains, compounds that have antioxidant and anti-inflammatory effects.
How to Make Beetroot Sourdough
Ingredients:
- 4 medium-sized beetroots
- 1 liter of water
- 2 cloves of garlic (optional)
- 1 teaspoon of salt
- Herbs like dill or bay leaves (optional)
Equipment:
- A large jar or a fermenting vessel
- A cloth and rubber band to cover
- A strainer
Instructions:
- Preparation: Begin by thoroughly washing the beetroots. Peel and chop them into small cubes. If you’re using garlic, peel and lightly crush the cloves.
- Mixing: Place the beetroot cubes and garlic in your jar. Add the salt and any herbs you’re using. Then, pour in the water, ensuring the beetroots are fully submerged.
- Fermentation: Cover the jar with a cloth and secure it with a rubber band. Leave the mixture to ferment at room temperature, away from direct sunlight, for about 5-7 days. Check daily to ensure the beetroots remain submerged.
- Straining: Once the fermentation period is over, strain the liquid into another container. The beetroot sourdough is now ready to be consumed or stored in the refrigerator.
Check our video on how to make a beetroot kvass.
Culinary Uses
Beetroot sourdough can be enjoyed in several ways:
- As a Drink: Consumed on its own, it’s a refreshing and healthful tonic.
- In Soups: It’s a base for traditional Eastern European soups, like borscht.
- In Dressings: Use it as a tangy base for salad dressings.
- Cocktails: An innovative ingredient for crafting unique cocktails.
Preservation and Storage
Beetroot sourdough can be stored in the refrigerator for up to a week, ensuring its probiotic benefits are preserved. For longer storage, it can be frozen, though this may affect the probiotic content.
Conclusion
Beetroot sourdough is more than just a traditional beverage; it’s a testament to the enduring wisdom of fermentative practices and their contributions to our health. Its rich nutritional profile, coupled with its versatile culinary uses, makes it a valuable addition to any diet. By following the simple steps outlined above, you can tap into the ancient health benefits of fermentation, bringing the vibrant taste and nutritional bounty of beetroot sourdough into your home. Whether you’re seeking to improve your digestive health, detoxify your body, or simply enjoy a delicious and nutritious drink, beetroot sourdough offers a timeless solution steeped in tradition and science
