Sauerkraut with beetroot: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

	Slice	15
	Mix	5
	Cooking	10
		7
	Chill in the refrigerator	9
16 30

Weight loss	Detention	Set
4%	3%	2%
972	1350	1620

Nutrient	% of RDA
U	????172
K	37494980379
C	2632289551
B9	15151030156
B6	101072241

Nutrient	% of RDA
Iodine	6363431064810
Manganese	12151318125
Betaine	1111114331
Iron	843751
Potassium	7981064
Fibers	710910?6
Chlorine	777972
Sodium	6661153
Phosphorus	555632

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Allowed on diets
Keto
Paleo
Mediterranean

Kitchen: Other

Difficulty: simple

408

Servings: 6 (1 serving ≈ 202 gram)

Digestion time: 4 hour

Cut all the vegetables into strips:

white cabbage (1/2 head);
medium beet (1 piece);
medium onion (1 piece);
garlic (2 cloves);
ginger root (5 cm).

In a large bowl, thoroughly mix the chopped ingredients, actively kneading them to release more juice.

Add the spices:

salt (1/2 tsp);
red ground pepper (a pinch);
black ground pepper (a pinch);
turmeric (1 tsp).

Then, using scissors, carefully cut the nori (2 sheets) into small pieces.

After that, transfer the mixture to a glass jar, pressing it down firmly so that the vegetables are completely covered with their juice.

Seal the jar tightly with a lid and place it in a dark, warm place for fermentation.

For the first few days, remember to press the vegetables under the liquid once a day and release the gas that forms.

After 5-7 days, move the jar to the refrigerator.

It is recommended to start consuming the fermented cabbage 16-20 days after the fermentation begins.

Health benefits
Thyroid support
Metabolism Boost

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	Ingredient	Qty, g
	Cabbage
	Beetroot
	Onion
	Ginger
	Garlic
	Nori
	Cooking salt
	Turmeric
	Cayenne pepper
	Black pepper

	Product release:	1 211
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	1.8
Fats	0.2
Net carbohydrates	4.9
Calories	34 kcal
Indexes
Glycemic index	28.4
Glycemic load	2.5
Insulin index, II	24.2
Disease inflammatory index, DII	-0.51
Antioxidant, ORAC	2 637

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats