Pickled beets

Description

Fermented beets have an intense, deep color ranging from burgundy to purple, their flesh is juicy, slightly crunchy, and stands out with a sweet-sour-earthy flavor with a pleasant hint of fermentation. Their aroma is fresh, with a subtle acidity reminiscent of kefir, which gives dishes a distinctive accent. They are a source of fiber, folic acid, potassium, manganese, and vitamin C, and the fermentation process provides beneficial lactic acid bacteria that support gut microbiota; the betalains contained act as antioxidants, and natural nitrates may positively affect circulation. In the kitchen, they are suitable for salads, sandwiches, cold borscht, dishes with grains and fish, and pair wonderfully with goat cheese, horseradish, and dill. They should be stored in brine, in a cool, dark place before opening, and after opening, kept in the refrigerator, always using clean utensils and ensuring that the beets are submerged in the brine.