(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 are really really good!
These are my favorite, i just eat them as a snack. The brine I add to various other concoctions or to salad or straight up. If you are a radish fan these are a must try.
Love these so much !!
These radishes are an amazing snack. Spicy, Crunchy, Slightly sour. Absolute yum
Love these fermented radishes!! I like raw radishes anyway, but sometimes they can be a little HOT! I love how fermenting leaves some of the heat but takes the edge off, making them milder and more enjoyable on a salad, as a snack, or accompanying most any plate of food! Would be awesome thinly sliced onto a sandwich too, or as a layer on a "toothpick bite" appetizer. Delicious & still crunchy, though more tender than raw, and a dazzling pink hue!
Our quick guide has the answers. Get 20+ meal ideas, tips, hacks and snacks for your best gut ever.