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Ever tried a fermented apple? 🍏 This Eastern European staple turns a simple apple into something fizzy, tangy, slightly salty, slightly sweet — and packed with probiotics. Centuries of tradition in one bite. This is fermentation at its best. 👉 Comment ferment and I’ll DM you my free starter guide so you can start today
Ever tried a fermented apple? 🍏 This Eastern European staple turns a simple apple into something fizzy, tangy, slightly salty, slightly sweet — and packed with probiotics. Centuries of tradition in one bite. This is fermentation at its best. 👉 Comment ferment and I’ll DM you my free starter guide so you can start today
Pickling vs. Fermenting your veggies 🥒🫙✨ What’s the difference? 🥒 Pickling • Uses vinegar to create an acidic environment. • Ready in hours or a day. • Bright, sharp, and tangy. • Doesn’t contain living microbes. 🫙 Fermenting • Uses only salt and water (a brine). • Beneficial microbes naturally ferment the vegetables, creating their own acidic environment that preserves them. • Usually takes 5–14 days, depending on the recipe and temperature. • Develops complex, rich, tangy, and umami flavours. • Contains living microbes when left unpasteurized. Both are wonderful preservation techniques—they simply create different flavours and experiences. Which team are you on… Pickles or Ferments? 👇 And if you’d like to learn how to make your own ferments from scratch, check out our Online Academy. Link in bio 🫧
Pickling vs. Fermenting your veggies 🥒🫙✨ What’s the difference? 🥒 Pickling • Uses vinegar to create an acidic environment. • Ready in hours or a day. • Bright, sharp, and tangy. • Doesn’t contain living microbes. 🫙 Fermenting • Uses only salt and water (a brine). • Beneficial microbes naturally ferment the vegetables, creating their own acidic environment that preserves them. • Usually takes 5–14 days, depending on the recipe and temperature. • Develops complex, rich, tangy, and umami flavours. • Contains living microbes when left unpasteurized. Both are wonderful preservation techniques—they simply create different flavours and experiences. Which team are you on… Pickles or Ferments? 👇 And if you’d like to learn how to make your own ferments from scratch, check out our Online Academy. Link in bio 🫧
Comment BUNDLE and I’ll send you my full Real Fermentation System. Purple cabbage doesn’t just look good — it’s one of the most powerful vegetables you can ferment for gut, heart, and brain health. Red cabbage is naturally rich in anthocyanins — compounds linked to lower blood pressure, improved circulation, and brain support. Fermentation takes it further by breaking down fibers, feeding beneficial gut bacteria, and strengthening digestion from the inside out. You’re not just adding probiotics. You’re stacking fiber, plant compounds, and live cultures — working together. A forkful a day goes a long way 🧂💜
Comment BUNDLE and I’ll send you my full Real Fermentation System. Purple cabbage doesn’t just look good — it’s one of the most powerful vegetables you can ferment for gut, heart, and brain health. Red cabbage is naturally rich in anthocyanins — compounds linked to lower blood pressure, improved circulation, and brain support. Fermentation takes it further by breaking down fibers, feeding beneficial gut bacteria, and strengthening digestion from the inside out. You’re not just adding probiotics. You’re stacking fiber, plant compounds, and live cultures — working together. A forkful a day goes a long way 🧂💜
Which Ferment Is Best for Your Health? In my view, diversity is key! The more variety, the better. Each ferment brings its own unique benefits—probiotics, enzymes, and nutrients that support your gut and overall well-being. ✨ Listen to your body. 🥬 Follow your gut feeling. 😋 Let your taste buds guide you. It’s all connected! Explore different fermentation methods in our online courses and find what works best for you. 🔗 See the link in bio!
Which Ferment Is Best for Your Health? In my view, diversity is key! The more variety, the better. Each ferment brings its own unique benefits—probiotics, enzymes, and nutrients that support your gut and overall well-being. ✨ Listen to your body. 🥬 Follow your gut feeling. 😋 Let your taste buds guide you. It’s all connected! Explore different fermentation methods in our online courses and find what works best for you. 🔗 See the link in bio!
Three common beginner mistakes can interfere with fermentation before the process properly begins: • Using the wrong salt ratio – too little salt may allow unwanted microbes to grow, while too much can slow fermentation. • Exposing the ferment to too much air – excess oxygen can encourage surface yeast and mould. • Leaving vegetables above the brine – anything exposed at the surface is more vulnerable to spoilage. Measure carefully, keep everything submerged, and let the right microbes do the work. Save this before starting your next jar. Comment GUT to join our workshops
Three common beginner mistakes can interfere with fermentation before the process properly begins: • Using the wrong salt ratio – too little salt may allow unwanted microbes to grow, while too much can slow fermentation. • Exposing the ferment to too much air – excess oxygen can encourage surface yeast and mould. • Leaving vegetables above the brine – anything exposed at the surface is more vulnerable to spoilage. Measure carefully, keep everything submerged, and let the right microbes do the work. Save this before starting your next jar. Comment GUT to join our workshops
PICKLES & FERMENTS EP 1 - ASIAN CHILLI PICKLED CUCUMBER 🥒 Welcome to my new series Pickles & Ferments. Where I’m going to learn with you the art of pickling and fermenting. I’m very new to doing this. So there may be some trial and error, but I’m so excited to get started. FULL RECIPE IS ON MY WEBSITE, IN THE LINK IN MY BIO 🧡 #pickled #fermentation #fermentacaonatural #ferment #cucumber #chinesecucumbersalad
PICKLES & FERMENTS EP 1 - ASIAN CHILLI PICKLED CUCUMBER 🥒 Welcome to my new series Pickles & Ferments. Where I’m going to learn with you the art of pickling and fermenting. I’m very new to doing this. So there may be some trial and error, but I’m so excited to get started. FULL RECIPE IS ON MY WEBSITE, IN THE LINK IN MY BIO 🧡 #pickled #fermentation #fermentacaonatural #ferment #cucumber #chinesecucumbersalad
Comment SYSTEM 👇 and I'll send you the full breakdown of how I ferment fruit like this at home. Fermented cotton candy grapes. Salt, sugar, ginger, coriander, lemon peel, and time. The bacteria do the rest. They come out tangy, salty, sweet, fizzy, almost wine-like. The cotton candy flavor is still in there but it's deeper. My family fights over these. Fermentation is the oldest food technology there is. Letting the right bacteria do their thing turns ordinary fruit into something your gut actually recognizes. Comment SYSTEM and I'll send it over.
Comment SYSTEM 👇 and I'll send you the full breakdown of how I ferment fruit like this at home. Fermented cotton candy grapes. Salt, sugar, ginger, coriander, lemon peel, and time. The bacteria do the rest. They come out tangy, salty, sweet, fizzy, almost wine-like. The cotton candy flavor is still in there but it's deeper. My family fights over these. Fermentation is the oldest food technology there is. Letting the right bacteria do their thing turns ordinary fruit into something your gut actually recognizes. Comment SYSTEM and I'll send it over.
A ferment I can’t live without! 🧄🫙 So simple to make, simply fill a glass jar with peeled garlic cloves and leave a gap of a few cms at the top. Add a couple of bay leaves and some black peppercorns (optional) Make a 2% brine by dissolving 20g (a tablespoon) of fine sea salt or Himalayan salt in 1 litre of water. Pour the brine over the garlic cloves. Add a weight, either a trimmed cabbage leaf, the bottom end of a butternut squash or a wee ziplock bag which you can fill with brine. Clip the jar shut, put a bowl underneath and leave at room temperature to ferment for at least 6 weeks. I leave mine for months. The brine will turn cloudy as it ferments. Add to all dips, dressings, vegan cheese, and hot dishes at the end of cooking. #guthealth #garlic #fermentedgarlic #fermentation #healthyrecipes #guthealthcoach #nourishedbynature #guthealthtips #guthealing #healingfoods #wellnesstips
A ferment I can’t live without! 🧄🫙 So simple to make, simply fill a glass jar with peeled garlic cloves and leave a gap of a few cms at the top. Add a couple of bay leaves and some black peppercorns (optional) Make a 2% brine by dissolving 20g (a tablespoon) of fine sea salt or Himalayan salt in 1 litre of water. Pour the brine over the garlic cloves. Add a weight, either a trimmed cabbage leaf, the bottom end of a butternut squash or a wee ziplock bag which you can fill with brine. Clip the jar shut, put a bowl underneath and leave at room temperature to ferment for at least 6 weeks. I leave mine for months. The brine will turn cloudy as it ferments. Add to all dips, dressings, vegan cheese, and hot dishes at the end of cooking. #guthealth #garlic #fermentedgarlic #fermentation #healthyrecipes #guthealthcoach #nourishedbynature #guthealthtips #guthealing #healingfoods #wellnesstips
👉 Comment FERMENT to get my fermentation guide! This golden drink is called Oat Kvass (Овсяный квас) — a forgotten Slavic supertonic that people once relied on to restore strength after illness. It’s made from nothing but oats, water, and a little sugar — but through fermentation it transforms into a probiotic electrolyte packed with B-vitamins, minerals, and gut-healing microbes. ⚡ Why people drink it: Gut reset & digestion support Detox & liver cleanse Balances blood sugar & cholesterol Boosts daily energy without caffeine Calms the nerves & improves sleep Even used in folk medicine for skin, hair, and longevity And here’s the wildest part: you can keep brewing fresh batches from the same oats, again and again.
👉 Comment FERMENT to get my fermentation guide! This golden drink is called Oat Kvass (Овсяный квас) — a forgotten Slavic supertonic that people once relied on to restore strength after illness. It’s made from nothing but oats, water, and a little sugar — but through fermentation it transforms into a probiotic electrolyte packed with B-vitamins, minerals, and gut-healing microbes. ⚡ Why people drink it: Gut reset & digestion support Detox & liver cleanse Balances blood sugar & cholesterol Boosts daily energy without caffeine Calms the nerves & improves sleep Even used in folk medicine for skin, hair, and longevity And here’s the wildest part: you can keep brewing fresh batches from the same oats, again and again.
Delicious!! 😋 #scoby #kombucha #kombucharecipe #homemadekombucha
Delicious!! 😋 #scoby #kombucha #kombucharecipe #homemadekombucha
3 Bubbly Ferment Tips🫧👇🏻 Every time I post a little video of my fermented vegetables bubbling, someone asks: “but why are yours so bubbly?” ONE 🌊 salty salty salty An optimal salt concentration is EVERYTHING. I’ve fermented over 100,000 pounds of vegetables, and my life’s work is developing fermentation methods and recipes that result in the best microbial composition, flavor, and texture. The perfect salt concentration depends on the vegetable you want to ferment (guide linked in bio), but 2.5% total salt is the lowest I go. 2.5% total salt is 1% less salty than sea water and it’s a perfect sweet spot for selecting the best probiotic microbes for vegetable fermentation. (Note: for pickles 3.5% is where you want to be; total salt concentration factors in the weight of the water and vegetables). TWO 🍄‍🟫HEALTHY SOIL Apart from salt concentration, soil health and vegetable growing conditions are the variables that impact wild fermentation the most. The fermentative microbes that produce the bubbles originally come from the soil in which the vegetables were grown. If you use organic, homegrown, regeneratively farmed, or compost grown vegetables, you will have a more active fermentation. Get your vegetables from a source that stewards the soil. THREE 🫙I tighten the lid A LOT I do this on purpose to allow the gas to build up so it looks cool in videos. My favorite thing to do is film burping a super bubbly spewing jar in 60 fps so I can export it slow-mo. I’ve never used an air lock to ferment vegetables, and I never will. A solid plastic mason jar lid is perfect and all that’s necessary. Click the link in my bio for my salt concentration guide and recommended fermentation equipment!
3 Bubbly Ferment Tips🫧👇🏻 Every time I post a little video of my fermented vegetables bubbling, someone asks: “but why are yours so bubbly?” ONE 🌊 salty salty salty An optimal salt concentration is EVERYTHING. I’ve fermented over 100,000 pounds of vegetables, and my life’s work is developing fermentation methods and recipes that result in the best microbial composition, flavor, and texture. The perfect salt concentration depends on the vegetable you want to ferment (guide linked in bio), but 2.5% total salt is the lowest I go. 2.5% total salt is 1% less salty than sea water and it’s a perfect sweet spot for selecting the best probiotic microbes for vegetable fermentation. (Note: for pickles 3.5% is where you want to be; total salt concentration factors in the weight of the water and vegetables). TWO 🍄‍🟫HEALTHY SOIL Apart from salt concentration, soil health and vegetable growing conditions are the variables that impact wild fermentation the most. The fermentative microbes that produce the bubbles originally come from the soil in which the vegetables were grown. If you use organic, homegrown, regeneratively farmed, or compost grown vegetables, you will have a more active fermentation. Get your vegetables from a source that stewards the soil. THREE 🫙I tighten the lid A LOT I do this on purpose to allow the gas to build up so it looks cool in videos. My favorite thing to do is film burping a super bubbly spewing jar in 60 fps so I can export it slow-mo. I’ve never used an air lock to ferment vegetables, and I never will. A solid plastic mason jar lid is perfect and all that’s necessary. Click the link in my bio for my salt concentration guide and recommended fermentation equipment!
Move over pickled red onions!! The delicious tang of pickled red onions—but packed with probiotics! I can never quite pick a favorite ferment, but this one is definitely a top contender! 🧅✨ Notes: 🧅To make the brine, dissolve 1/2 tablespoon non-iodized salt per 1 cup of filtered water. 🧅 Add garlic cloves, black peppercorns, or your favorite herbs for an extra flavor boost! 🧅 No airlock? No problem! Use a regular lid, loosening it and retightening it daily to release any gases. 🧅 A fermentation weight or something simple like a cabbage leaf to keep the onions submerged in the brine is key to preventing mold. 🧅 The longer they ferment, the tangier and richer in probiotics they get—I love them after about 9 or 10 days! 🧅 Once fermented, switch to a regular lid and store in the fridge for up to 1 year. 🧅For maximum probiotic benefits, add them to your meals after cooking. Heat can destroy some of the beneficial bacteria. Happy Fermenting! ——————- #fermentation #foodpreservation #fermentedvegetables #fermentedonions #pickledonions #probiotics #guthealth
Move over pickled red onions!! The delicious tang of pickled red onions—but packed with probiotics! I can never quite pick a favorite ferment, but this one is definitely a top contender! 🧅✨ Notes: 🧅To make the brine, dissolve 1/2 tablespoon non-iodized salt per 1 cup of filtered water. 🧅 Add garlic cloves, black peppercorns, or your favorite herbs for an extra flavor boost! 🧅 No airlock? No problem! Use a regular lid, loosening it and retightening it daily to release any gases. 🧅 A fermentation weight or something simple like a cabbage leaf to keep the onions submerged in the brine is key to preventing mold. 🧅 The longer they ferment, the tangier and richer in probiotics they get—I love them after about 9 or 10 days! 🧅 Once fermented, switch to a regular lid and store in the fridge for up to 1 year. 🧅For maximum probiotic benefits, add them to your meals after cooking. Heat can destroy some of the beneficial bacteria. Happy Fermenting! ——————- #fermentation #foodpreservation #fermentedvegetables #fermentedonions #pickledonions #probiotics #guthealth
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