(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.
The garlic is both our favorites so far! And we both do a shot of the juice almost daily- so darn GOOD!
I love this stuff! It's so delicious on sourdough bread as part of a meal or just a snack.
best pickles ever
Great pickles. I'm sad about the packaging, but I get it. I wish they were in stores so that I didn't have to spend so much time dealing with the proper way to dispose of the packaging. That being said, I make something with them pretty much every day. Here are some photos of some sandwiches with deli slices from Plant Provisions, fresh radishes and the Olive My Pickle fermented kosher dills. I am still waiting for my bonus points for posting a photo, which I've done before. Nonetheless, wonderful pickles. The best I've ever had.
I love all pickles, but these are the family favorite! My husband I like the Spicy Kosher Dill, but everyone can enjoy these. (The spicy variety are too much for the kiddo.) I love making veggie wraps with a sun-dried tomato wrap, red pepper humus, sharp cheddar, yellow mustard, sunflower seeds, pumpkin seeds, red pepper, spinach, and Olive My Pickle spicy pickles for me, garlic pickles for the kiddo, and mixed Greek olives for both of us 💗
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