(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.
These actually taste like olives. Just the right amount of brine. Delicious! Pour some of the brine over your salad or hummus …yum!
These olives are awesome...a little on the salty side but still very good.
The olives were delicious! You have to try these olives. I gave them 5 stars. So give them a try. They taste so different then the olives at the grocery store.
I've loved olives all my life and tried most varieties on this site, but I absolutely love the Dry Oil Cured Olives. They are a bit salty but not overly so. They have a tender, fleshy, and "fatty" texture. It's hard for me to only eat 6, which is the recommended serving! They do contain pits so careful when eating.
Saltier than I'd like (just my preference) but eat them almost daily. Really great chunked up on pizza...without the oits, of course...
Our quick guide has the answers. Get 20+ meal ideas, tips, hacks and snacks for your best gut ever.