(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.
Yummy and perfect! Sometimes kimchi is a little too funky for my taste but this daikon radish was perfect and so yummy! I will for sure be ordering this again.,
Our family loves it. We appreciate the level of heat as the adults and children here have different tolerance to the chili's. Also, with the daikon we get not only a ferment, but daikons added benefit on digestion of fats being consumed.
I've tried a lot of different items now and while i like a lot of them THIS is my favorite! I just put them in a little bowl along side anything I'm eating and enjoy.
I am a Kimchi newbie, and I really liked trying these radishes! They are crunchy without being too difficult to slice with a knife. Flavor can easily be paired with Breakfast, Tacos, Grain or Green bowls ... pretty much anything!
I’m new to kimchi, and so far, the daikon radish is the absolute best.
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