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Kirby cucumbers, dill, garlic, salt brine — no vinegar. Lacto-fermented pickles stay crisp while adding gut-friendly lactobacillus cultures.
quart jar
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Bigger sizes cost less per pound — the unit price drops with size.
More from the same drop.
Cabbage and sea salt fermented four weeks in a salt brine. Live lactobacillus cultures plus vitamin C and fiber: sauerkraut's benefit is gut digestion and immune support from a vegetable lacto-ferment — different from kombucha, which is a fermented tea.
Napa cabbage, gochugaru, garlic, ginger and fish sauce. Spicy and alive with lactic-acid bacteria and vitamins A, B and C from the cabbage and chili.
Black tea and cane sugar fermented 14 days with a SCOBY. Kombucha's benefit comes from fermented-tea acids and B vitamins — a tea-culture ferment, not the salt-brine vegetable ferment of sauerkraut or mustard.
Classic kombucha secondary-fermented with fresh ginger. The same fermented-tea probiotics and B vitamins, with ginger's zing.
