Wild Sauerkraut

Wild Sauerkraut - A probiotic twist on the classic kraut recipe. - medium cabbage, caraway seed, garlic, wild herbs (i.e. stinging nettle, currants, fennel, mustards), Himalayan pink salt, - Set aside one large cabbage leaf and then slice...

Probiotic Pickles

Probiotic Pickles - - grape leaves, garlic, cucumbers, dill weed, dill seed, caraway seed, black peppercorn, water (Spring is ideal), sea salt (Himalayan pink salt is also a great option), 1 quart mason jar; - Wash hands and cucumbers with a...

Wild Fermented Antipasto Salad

Wild Fermented Antipasto Salad - Great dish for summertime. - Gluten free pasta (brown rice pasta), Wild Sauerkraut, hemp seeds, green onion, parsley (chopped), kale (chopped), raddish (diced), cherry tomatoes, dill, salt & pepper,...

Organic Raw Ingredients

Dill is a great food to use in fermentation

Providing a tangy addition to pickles, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year. Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and...

Why Carrots are a Great Raw Food To Ferment

Beta carotene: Carrots are a rich source of antioxidant and vitamin A to help maintain healthy skin. Alkaline elements: Carrots are rich in alkaline elements, which purify and revitalize the blood Potassium: Carrots are a good source of potassium, thereby helping to...

Why Cabbage is a Great Raw Food To Ferment

It’s A Nutritional Powerhouse, cabbage is: • High in anti-oxidants and vitamins • Abundant in Vitamin C • high in fiber; • reduces free radicals • anti-inflammatory • promotes a healthy digestive system • boosts energy • repairs damaged skin...

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