Fermented red beet

Marta and Joanna Klejman are sisters, dieticians and ... fermentistas. They found the key to a healthy life back in their childhood. Every year the whole family fermented hundreds of pounds of cabbage into deliciously fresh, crisp sauerkraut. With this wholesome family tradition in mind, the sisters started fermenting raw vegetables again to boost their health.

Today, the Klejman sisters make artisanal and natural superfoods that are deliciously crunchy, sour and fresh. The fermented vegetables are not pasteurized, so they are packed with lactic acid bacteria that boost your immunity.

These red beets are combined with fresh apples and carrots (480g) to create an explosion of flavor. The sweetness of the apples and the crunch of the carrots perfectly complement the earthy flavor of the beets. The result is a flavor bomb that will surprise even those who have not previously been fans of red beets.

Storage tips:

• An unopened jar can be stored at room temperature for up to 1 year. Store cool and dry.
• An opened jar can be kept in the refrigerator for 8 weeks.

Red beet, apple, carrot, salt. May contain gluten, mustard, milk and nuts.

How do I eat fermented vegetables?

• We recommend 1 tablespoon per day for optimal gut microbiome and your natural resistance.
• Pure from the jar.
• Delicious as a side dish or meal salad.
• Delicious as a topping such as a soup or omelet.
• Delicious as a spread in combination with sun-dried tomatoes or olives.

Good 2 know:

• Never reheat. Serving cold keeps the good bacteria alive.
• In the morning on an empty stomach immediately stimulates the production of your digestive enzymes.
• Almost all the sugars in the fermented finished product are used up by the bacteria.