(Well, not quite new. But definitely super.)
The process of fermentation pre-digests foods, making them exceptionally bioavailable.
Our products are lab tested & verified to contain billions of colony forming units (CFUs) per serving.
fermentation creates new & enhanced nutrients through its metabolic process, boosting B vitamins especially.
ferments are high in prebiotics, insoluble fiber that feeds & nourishes your gut flora.
The lactic acid in ferments removes toxins & eliminates bad bacteria, making them intrinsically food safe.
Fermentation creates naturally occurring probiotics that stimulate & strengthen the resident microbiome, when consistently consumed.
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.
They go great by themselves and your other products.
When I lived in Michigan, there was a bar/restaurant known for the "Muff Burger" (don't blame me -- that's really what they called it). I've recreated it at home: a medium grass-fed burger topped with sauteed onions and mushrooms and Jarlsburg cheese. After popping it in the broiler to brown the cheese a bit I top it off with Mufaletta Olive Mix. My partner told me she would literally eat this every night of the week. (I, however, have plenty of other tricks up my sleeve.)
I eat at least 2! These are soo good as well!
But when I got the 2nd pickle out I noticed a few green olives in the package! Lol.. But all in all these are a good snack!
Love these Pickles. My 8 year old grandson loves them too. I have to hide them so he doesn't try to eat them all at once.
The garlic is both our favorites so far! And we both do a shot of the juice almost daily- so darn GOOD!
Our quick guide has the answers. Get 20+ meal ideas, tips, hacks and snacks for your best gut ever.