So nitrates are water-soluble which means boiling them will cause some loss in nitrates, something similar is happening in fermenting them as well (i guess), when fermenting, usually there is a brine that the veggies (if choosing to ferment them) need to sit in, in this case beet kvass or brined beets.
On onnit site: [https://www.onnit.com/total-nitric-oxide/](https://www.onnit.com/total-nitric-oxide/)
they claim that beets which are fermented have as twice nitrate as regular beets does. how is that possible? the nitric oxide will dilute in the brine, right?
So my question is - raw beets vs fermented beets in terms of nitrate contents, which one is higher?
i didn't find any data to support that fermented beets are better and my logic says it will even be worse.