Fermented Beetroot Sticks in Brine

The ancestral preservation technique revisited: organic beets, salt, water and time

A live product, rich in natural probiotics and with the acidic-mineral character typical of lactic fermentation

Bucolica's Fermented Beetroot Sticks

I Fermented Beetroot Sticks in Brine of Bucolica are a small, precious testimony of conservative craftsmanship: organic beetroots grown directly on the farm, cut into julienne sticks and immersed in a simple brine of water and salt, let it ferment spontaneously in a jar. The recipe is radically simple: just three ingredients, no additives, no preservatives, no industrial vinegar. spontaneous lactic fermentation transforms the natural sugars of the beetroot into lactic acid, creating an acidic environment that preserves the product naturally, developing colonies of live lactic acid bacteria (in particular Lactobacillus) valuable for the intestine. A product unpasteurized, alive and in constant organoleptic evolution, with a flavour earthy-sweet beetroot with the addition of the characteristic acidic and mineral note of fermentation.
 
 
 

The roots of fermentation are deep in the origins of humanity

La lactic fermentation is one of older conservation techniques never developed by humanity: already documented 9.000 years ago in China (where cabbage was fermented for the workers of the Great Wall), practiced throughout the world by ancient civilizations. fermented beets have a particularly fascinating history in theEastern Europe: beetroot kvass (Russian) and the fermented borscht (Ukrainian) are traditional recipes passed down through generations in the Slavic countryside; barszcz czerwony Polish is a national soup made from fermented beetroot broth; in Germany they are produced “rote rüben sauerkraut” (beetroot sauerkraut). Over the last twenty years the fermentation culture it was rediscovered thanks to masters such as Sandor Katz (the American “pope of ferment”) and Rene Redzepi of the Danish restaurant Noma, who have brought vegetable fermentation to the pinnacle of global gastronomy. Bucolica embraces this ancient yet modern tradition, bringing to the table a product that is simultaneously food, science, and cultural heritage.
 
 
 

Choosing Fermented Beets means choosing the microbiota in good shape

Bucolica Fermented Beets are an authentic natural nutraceuticalLactic fermentation fully preserves the properties of the beetroot — betalain (the antioxidant, hepatoprotective and detoxifying red-violet pigments), natural nitrates (allies of blood pressure and muscle oxygenation for athletes), folate, Vitamin C, Manganese, Potassium e fibers — adding the unique benefits of live fermented products: colonies of probiotic lactic acid bacteria (Lactobacillus plantarum and other strains) valuable for the intestinal microbiota, lactic acid easily assimilated, active enzymes which facilitate digestion, B vitamins synthesized by the bacteria themselves, and a greater bioavailability of minerals thanks to the degradation of antinutritional factors. Naturally Vegan, gluten free, without added vinegar (unlike industrial pickles that use acetic acid). A functional food ideal for the contemporary Mediterranean diet.
 
 
 

How to Best Use: Fermented Beetroot Sticks

• COLORFUL SALADS AND DESIGNER BOWLS: THE PINK-FUCHSIA EYE-CATCHER
  The most immediate use of Fermented Beetroot Sticks is in cold salads: their intense pink-fuchsia colour and crunchy texture make them the main ingredient of modern salads and buddha bowlTry them with organic quinoa, avocado, and toasted seeds for a healthy gourmet bowl. Also wonderful on a salad with Organic Irish Smoked Salmon, organic fennel powdered sugar and dill: the acidic flavor of the fermentation enhances the sweetness of the salmon in a masterful way. For a winter version, mix them with walnuts, green apple and fresh goat cheese.
• TOPPING FOR HAMBURGERS, GOURMET SANDWICHES AND TARTARE
  Fermented Beetroot Sticks are the perfect topping for gourmet sandwiches e signature hamburger: add them to a Extra Biodynamic Hamburger with caramelized onions and Etruscan Lazio stracchino, or a sandwich with Organic Smoked Irish Salmon and cream cheese. Their crisp acidity cuts through the fatty richness, creating a perfect balance. Also delicious on meat tartare Or fish: a garnish of a few sticks transforms a raw dish into a complete gastronomic experience. For a vegetarian version, pair them with legume and potato meatballs.
• DAILY PROBIOTIC SIDE DISH AND COMBINATION WITH FATTY DISHES
  To obtain the maximum probiotic benefit, enjoy the Fermented Beetroot Sticks uncooked (cooking would destroy the live cultures): a small spoonful alongside daily meals — about 30-50 grams per day — is enough to significantly contribute to the health of the intestinal microbiota. They are particularly indicated as an accompaniment to rich and fatty dishesRoasts, fried foods, aged cheeses, cured meats. The digestive action of enzymes and lactic acid bacteria actually helps you better tolerate even the most demanding meals. fermentation syrup (the liquid in the jar, very rich in probiotics) can be drunk in sips or used as an ingredient in detox shot morning with lemon and ginger.

The Producer: Bucolica

Bucolica is the artisan reality that has made the spontaneous fermentation and complete self-production its own identity signature. The vegetables used for the fermented products are grown directly in the company Made using organic methods, in keeping with the philosophy of short supply chains and full traceability. Each jar is the result of a natural fermentation process, without pasteurization, where time and the invisible work of lactic acid bacteria do their silent and precious work.
 
 
 

Ingredients

Organic beets, water, salt.

Organically grown. Vegan. Naturally gluten-free. Unpasteurized, live product. No vinegar. No added preservatives. No colorings.
 
 
 

Storage and Warnings for Use

LIVE PRODUCT: when opened the product can to foam and produce bubbles, a completely normal phenomenon due to the natural fermentation process in progressThis is a sign of product vitality, not an alteration. Open carefully on a washable surface. Once opened, store in the refrigerator at +4°C / +8°C and consume within 30-45 days. Do not contaminate the jar with cutlery or objects that are not perfectly cleanAlways use washed kitchen utensils to remove the sticks, and keep the vegetables covered with brine at all times (if the brine level drops, you can add 2% cold salted water). A light, slightly lighter film on the surface is normal; simply stir before eating. Not recommended for immunocompromised people without medical advice, due to the unpasteurized nature of the product.
 
 
 

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

• Energy: 105 kJ / 25 kcal
• Fat: 0 g
• Carbohydrates: 4 g (of which sugars: 4 g)
• Fiber: 2,5 g
• Protein: 1,1 g
• Salt: 2,5 g

Product Features

• Type: spontaneously fermented vegetables in brine, live product
• Conservation technique: spontaneous lactic fermentation in jars
• Pasteurization: absent — live product with active ferments
• Storage: room temperature until opening, refrigerator after opening
• Vegan and gluten-free, without vinegar or preservatives

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