Healthy eating means healthy life!
Eating naturally fermented food is considered very beneficial to our health. Our grandparents knew long before such products became popular.
Benefits of eating naturally fermented products:
- they contain a lot of lactic acid which makes them work as natural probiotics,
- they are a rich source of vitamins and mineral salts produced by natural fermentation (including vitamins B1, B2, B3, C, A, K, E, calcium, phosphorus, potassium, magnesium),
- are low in calories,
- improve digestion, support heart, liver, kidneys and pancreas,
- eating naturally fermented products eliminates the negative effects of consuming highly processed products.
- Fermentation process reduces sugar content in the product.
“A plate of sour rye soup from Piskorek will restore the acid-base balance, provide many micro- and macro-elements and valuable vitamins”
“Sour Rye Soup and White Borscht contain fresh Polish garlic”
of our other products:
has similar health benefits to a sour rye soup, yet it is a more delicate in taste. It contains numerous minerals and vitamins.
is a dietary and very healthy dish. Red Borscht is a valuable source of B vitamins, vitamin C, manganese and folic acid. The betaine contained in Borscht, responsible for the colour of beets, acts as an antioxidant and protects against cancer and dementia. Eating Red Borscht has another important advantage – it contains numerous nitrates. They are very helpful in cardiovascular and circulatory system diseases. Our Borscht can also be drunk directly from the bottle, which is very healthy. In addition, as a result of fermentation, Red Borscht also contains lactic acid, which has a beneficial effect on our digestive system.
Original Fermented Cabbage Juice
is a natural antibiotic – It helps in cold or weakness. It has been proven that horseradish compounds prevent many cancers. In addition to the above, this product is also a rich source of vitamins A, B, C and E. Minerals contained in horseradish include: calcium, phosphorus, magnesium, iron, manganese, zinc and iodine.
Pure horseradish “Chrzanić wszystko” [Eng. The Hell with it!]
What is sourdough?
Sourdough is a fermented mixture of flour and water containing a colony of microorganisms including Saccharomyces (commonly known as baker’s yeast) and lactobacilli. Owing to the presence of microorganisms, sourdough is a very healthy addition to our products. The fermentation cycle of rye sourdough lasts 24 hours, and for wheat leaven (Levain starter) it lasts over 80 hours.