Fermented Foods
The new superfood.
(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.
Our Pickle Promise
Salt Water Brine
We use a mineral-rich, pure and unrefined Mediterranean sea salt. It is non-iodized and contains no caking agents or added preservatives.
Southeast Sourced
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.
Contains No Vinegar or Sugar
Pickles containing vinegar or sugar are not lactic-acid fermented and are therefore not a probiotic, gut-healthy pickle. Period.
Raw & Unpasteurized
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.
Ships within 3 to 5 business days
Promotes a healthy gut
Prebiotic & Probiotic
Healthy Gut. Healthy Life.
3 Tips for Eating Ferments
- Eat ferments three times a day as snacks or with meals, every day. The key is consistent introduction of outside probiotics to your resident microbiome.
- Consume an abundant variety of different plant-based ferments. Your microbiome thrives on exposure to this diversity.
- Eat the gut health trifecta of fiber, fat and ferments with every meal. Fiber means plants: eat lots of those. Fat enables your body to more easily absorb the rich minerals and nutrients found in ferments.
How To Enjoy
Eat ferments every day, 3 times a day, as snacks or with meals.
Breakfast
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.
Lunch
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.
Dinner
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.
Frequently Asked
Got Questions?
Reviews
Not to brag, but people really love us.
A Pickle's Journey
Where does your food come from? We'll show ya.
How do I eat fermented foods for my gut health?
Our quick guide has the answers. Get 20+ meal ideas, tips, hacks and snacks for your best gut ever.