Support your gut health, microbiome and immune system with our easy to make fermented food recipe. Fermented foods contain live bacteria and are therefore a good source of natural probiotics.

Below some are examples⁠

-Kefir ⁠
-Plain yoghurt ⁠
-Fermented vegetables ⁠
-Pickles (in salt, not vinegar) ⁠
-Sauerkraut ⁠
-Kimchi ⁠
-Kombucha ⁠
-Apple cider vinegar ⁠

You can ferment your own vegetables using the following process:⁠

Organic Ingredients:⁠

2 cups filtered water ⁠
1 to 1-1/4 tablespoons salt ⁠
2 tablespoons apple cider vinegar ⁠
1 large carrot cut into diagonal slices ⁠
1 to 2 cups chopped cauliflower ⁠
3 – 2.5cm sticks celery (small inner stalks from the heart)⁠
1 bay leaf ⁠
1 red cabbage leaf, rinsed ⁠

Warm the water (no need to boil). Stir in the salt until it dissolves completely. Set aside to cool. Add the vinegar just before using. ⁠

Tightly pack a quart-size canning jar with the vegetables and bay leaf inside to within 2.5 – 5cm from the top of the jar. Pour the brine over the vegetables to fill the jar to within 2.5cm from the top. Wedge the cabbage leaf over the top of the vegetables and tuck it around the edges to hold the vegetables beneath the liquid. ⁠

Place the jar on the counter and cover with a fermentation lid. Let pickle for three to five days, depending on the indoor temperature. Do a taste test after a couple of days. Vegetables will pickle faster in warmer climates. Make sure the vegetables stay packed beneath the level of the liquid and add salted water (2 teaspoons salt dissolved in 1 cup warm filtered water) as needed. ⁠

When the vegetables are pickled to your liking, seal the jar with a regular lid and refrigerate. Vegetables will continue to slowly pickle in the refrigerator. They will keep for about one month. ⁠Enjoy!