Fermented Beets

Spontaneously fermented, unpasteurized red beets

A red that pulses with life: the earthy sweetness of beetroot becomes probiotic, intense and vibrant in every bite.

Fermented Beets of Bucolica

Fermented Beets are one of the oldest and most precious superfoods in gastronomic culture, made here with red beets grown organically on the company's land. Lactic fermentation occurs spontaneously right in the jar, without any pasteurization, preserving the live cultures and all the nutritional power of the root. Just beets and salt: no added vinegar, no preservatives, no industrial shortcuts. The result is an authentically alive food, with a deep ruby ​​color, a crunchy texture, and a deep flavor, where the earthy sweetness of the root meets a pleasant lactic acidity and a slightly savory note.
 
 
 

The roots of these Fermented Beets are deep in tradition

Fermenting beets is an ancient practice in Eastern European cultures, where "beet kvas" has been a medicinal and daily staple for centuries to tide over the long winters. In Poland, Russia, Ukraine, and the Baltic countries, fermented beetroot juice is the basis of the famous borscht and numerous ritual soups. Even in Italy, in the Alpine valleys bordering the Slavic world, lactic preservation of the roots was a widespread peasant practice, now rediscovered in its full gastronomic dignity. Bucolica embraces this tradition and enhances it in an organic product of the utmost purity.
 
 
 

Choosing Fermented Beets Means Taking Care of Yourself

Because they're unpasteurized, these beets are incredibly rich in live lactic acid bacteria, natural allies of the gut microbiota and immune system. Fermentation also significantly increases the bioavailability of the nutrients already abundant in beets: iron, folate, betaine, antioxidants, magnesium, and natural nitrates, essential for blood circulation, muscle energy, and liver support. Salt is kept to a minimum, while the natural probiotic action surpasses that of many commercial supplements. A spoonful a day is a small gesture of authentic well-being, a true caress for the gut and vitality.
 
 
 

How to Best Use: Fermented Beets

• GOURMET CARPACCIO AND TARTARE OF HIGH GASTRONOMY: the intense red and vibrant acidity pair beautifully with the finest raw meats. Serve as an accompaniment to a Biodynamic Veal Fillet in tartare, to the Gran Bresaola Viterbese in carpaccio or alla Ventresca of Red Tuna, completing the dish with flakes of Organic Parmigiano Reggiano di Montagna DOP 30 months and a thread of New stone-ground extra virgin olive oil.
• BORSCHT AND SOUPS FROM THE NORTHERN EUROPEAN TRADITIONThe beating heart of Slavic cuisine, fermented beetroot is the authentic basis of the famous borscht. Make it with Lazio Beef Box for a broth with character, Organic Savoy Cabbage e Biodynamic Sweet Potatoes, completed by a cloud of Organic Farm White Yogurt and accompanied by the Organic semi-wholemeal Campagna bread.
• HEALTHY TOAST AND SALAD FOR MODERN BRUNCHA handful of fermented beets transforms your daily meal into a gourmet and functional experience. Try them layered on Organic Corn Crackers with organic eggplant babaganoush e Organic Flax Seeds, or add them to a salad Organic Quinoa e Rucola: a lively and regenerating one-dish meal.

The Producer: Bucolica

Bucolica is a Tuscan farm that grows organic vegetables and medicinal herbs, artisanally transforming them into live fermented products and distinctive preserves. Each jar comes directly from the producer's land, in a very short supply chain that reflects the health of the soil and seasonality.
 
 
 

Ingredients

Organic red beets, salt.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 19 kcal
• Fat: 0 g (of which saturated fatty acids: 0 g)
• Sugar 1,9g
• Fiber: 2,5 g
• Protein: 2,1 g
• Salt: 2,5 g

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