Lacto-fermented foods are clearly in the spotlight. More and more, we’re hearing about their how important they are for the health of our gut.
They’re really quite easy to make on your own, or you can purchase various types in most health food stores. Just make sure the labels says, “unpasteurized,” or “raw,” to ensure all the beneficial bacteria is in tact. If the product has been heated in any way, the probiotics have been jeopardized, and it won’t have the same medicinal properties. Very important! 
Here are some great resources. . . 

    * Cultures for Health: How to Ferment Vegetables 

     *  Nourished Kitchen: Ferments + Cultured Food *

       *  thekitchn: Lactofermented Mixed Pickles 


Emery Herbal’s Incredible Fermented Condiments



It’s important to use the best quality organic vegetables, sea salt and filtered or pure water for lacto-fermentation. Lactobacilli need plenty of nutrients to do their work; and, if the vegetables are deficient, the process of fermentation will not proceed. 

Have fun!




My happy, healthy Kombucha SCOBY



Fermented Mango Salsa



Traditional Sauerkraut



An old-school Fermenting Crock…glass mason jars work great too.



Fermented Fire Cider Tonic