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.
I wasn’t sure if I would like the Elderberry & Date brine as I do not like sweet flavored pickles or brine. This took me by complete surprise! It is still savory with a just a touch on the sweeter side. I am looking forward to incorporating this throughout the cold/flu season for an extra boost.
I like to drink this in the morning after my ginger tea, as a pick-me-up midday, or just before bed. Since I have taken your recommendations to heart & am eating or drinking ferments 3 times a day I am finding that I am more regular, I sleep better than I have in years (!) & I have more focus. Love you guys & your products.
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