We use a mineral-rich, pure and unrefined Mediterranean sea salt. It is non-iodized and contains no caking agents or added preservatives.
We source most of our vegetables from local farms. That means just 1-2 days between harvest and fermentation; this preserves phytonutrients and creates a more nutritious product.
Pickles containing vinegar or sugar are not lactic-acid fermented and are therefore not a probiotic, gut-healthy pickle. Period.
Some call it ‘wild fermentation’ because it creates an abundant growth of natural, live probiotics. Pasteurization would kill these live cultures, so we don’t do it.
Scramble or fry up 2 - 3 whole eggs in butter, ghee or coconut oil, along with some spinach. Enjoy with kimchi or kraut on the side.
Toss a salad with mixed greens, avocado, veggies, raw seeds and a generous pour of extra virgin olive oil. Top with a serving of kraut along with the brine, no salad dressing necessary.
Pick your protein and saute a large portion (half a plate) of greens - kale, chard or spinach with garlic, coconut oil and sea salt. Pickle on the side.
We have a glass of the LiveBrine Probiotic Pickle Juice: Turmeric & Cracked Black Pepper every morning before breakfast. If we happen to miss a morning we can tell.
Wasn’t sure I’d like the new recipe but it’s good! Just be aware of peppercorns
Can’t get enough of this! Great taste and goes down smooth!
Great taste and my go to when I need a pick me up after a workout or run...easiest way to get your daily dose of probiotics
I tried the trial size of this brine and really enjoyed the spicy flavor with a hint of fruitiness. Really great job guys!
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