Quick Fermented Garlicky Beets

In addition to the standard perks of transforming a vegetable into a probiotic food rich in beneficial microbes, fermenting beets also reduces oxalates, which improves the bioavailability of minerals. It also preserves the beet’s vitamins C and reduces its sugar content as the lactic acid bacteria consumes beet sugar during the fermentation process.

Fermenting stabilizes and preserves the precious betalains we talked about earlier. Studies suggest that lacto-fermentation can preserve betalain levels for up to a month with no degradation.