Celery sourdough is made from a chopped tuber covered with brine, usually with the addition of garlic and a few simple spices that enhance the flavor. In 100 g of fresh vegetables there is: approximately 1.8 g of fiber, nearly 300 mg of potassium, approximately 8 mg of vitamin C and over 40 µg of vitamin K. Fiber supports the intestinal rhythm and promotes regular bowel movements, potassium helps maintain proper water management and stable blood pressure, vitamin C supports immunity and repair processes in the body, and vitamin K is responsible for, among others, for proper clotting and bone condition.
During fermentation, these ingredients pass into the liquid together with lactic acid, which gives the leaven its distinct flavor and enhances its effect on the digestive system. This acid also stimulates the secretion of digestive juices and promotes better absorption of food ingredients. Thanks to this, even a small portion of this drink acts as a concentrated dose of vegetables – it supports the intestines, facilitates digestion and helps the kidneys maintain water and electrolyte balance.
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Ingredients:
- 500-700 g celery root (medium tuber), peeled and cut into half-slices or cubes,
- 2-4 cloves of garlic, slightly crushed,
- liter of boiled and cooled water,
- approx. 20 g of non-iodized rock salt (about a flat spoon),
- optional: 2 bay leaves, a few grains of allspice,
- optional: a piece of hot pepper, a few peppercorns or a stalk of dill.
Preparation:
- Wash the jar thoroughly and sterilize it.
- Put celery, garlic and selected spices into the jar, up to about 2/3 of the height of the jar.
- Dissolve salt in water and pour over the vegetables so that they are completely covered.
- Leave some space under the cap, cover loosely and set aside in a warm place (20-24°C) for 4-7 days.
- Stir or shake the jar gently once a day.
- When the taste becomes noticeably sour, transfer the jar to the refrigerator.
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The leaven can be drunk on its own in a small portion, but it also works well as a sourdough starter addition to cold soups, light soups or vegetable cocktailswhen you need expressiveness without reaching for lemon or vinegar. At the beginning, it is worth taking small amounts – 50-100 ml a day is completely enough, and only after a few days, with good tolerance, the portion can be increased to about 150 ml. It is worth adjusting the drinking time to your own needs: for some people, sourdough works well before a meal, for others, it is better after eating, so as not to irritate the stomach. You also need to take into account that this is a brine-based drink, so if you use it regularly, it makes sense to limit other salty products, especially ready meals and cold meats.
It is best to include it in your diet permanently, rather than treating it as a short, intensive treatment. In practice, a few weeks of regular drinking works well, after which a break is taken and the body’s reaction is assessed. There are also situations in which caution is needed: in case of kidney disease, a low-sodium diet or uncontrolled hypertension, you need to carefully monitor the amount of salt consumed. Please also remember that acidic drinks may worsen the symptoms of reflux stomach irritation.
Source: Terazgotuje.pl
