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.
Wasn’t sure I’d like the new recipe but it’s good! Just be aware of peppercorns
I have never been a big dill pickle fan, but I am beginning to understand the importance of fermented probiotics. I am developing a taste for certain brands of pickles, but I still can’t eat them fast enough to the extent that I can drink the juice. I absolutely love the fact that I can just buy the brine and drink it! Warm, buttery, smooth flavor, and hard to stop at an ounce and a half. Also, I have to say that I LOVE, the brined olives, bring more to my house, ASAP!
I was already drinking pickle juice but now I can feel good knowing I’m drinking something a lot better.
My dogs and I shared some brine this morning. We loved it!
I love drinking the brine while fasting. It soothes my stomach. I also use it as salad dressing.
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