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.
So, I believe the addition of cracked pepper is newer… I don’t recall seeing it in my last pickle juices. I think it’s a great addition and added a little something more!! I can’t wait to try these new flavors! I love this company!!
Love this stuff... Shot a day!
Hard to pick a favorite from all the fermented products but this is definitely mine! I just love it!
I have a shot of LiveBrine every morning. I save all the leftover brine from the various items I receive regularly as well. Using to add more flavor to a salad is one of my favorite uses.
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