(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!
There is little not to like about these dry oil-cured olives, except for the high salt flavor that typifies oil-cured olives in general. Fortunately I easily reduced the salt content by soaking in water for a day or two.
The dry oil cured olives have a powerhouse of olive flavor. They do have pits though so don't break a tooth!
Got hooked on this nutritional snack in college. Have not had it in years. An old girlfriend introduced me to them so it feels like cheating. Please dont tell my wife.
These taste like a saltier schriveled verson canned black olives with a bit of a stronger after taste. If you like black olives then you'll recognize it with a salty kick. I'm just not a big fan at how the oil leaves them schriveled. If you pit them i'd imagine they'd be great with a cesar salad or anything where you want a strong flavor
Our quick guide has the answers. Get 20+ meal ideas, tips, hacks and snacks for your best gut ever.