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Increase Eating Raw Foods (and like it, too!)

When I sat down and read through Nourishing Traditions, front-to-back, I began seeing “raw” foods in a different light. Raw was more than carrot sticks and unbaked nut crusts. It was lovely grass-fed raw milk, and butter made from raw milk, as well as the entire-range of Pickl-It lacto-fermented foods that we loved!

Is Sauerkraut a Wonder Food?

Yes! And in more ways than one, because when people experience the many healthy benefits of home-made, lacto-fermented sauerkraut, they wonder why it took them so long to try it!

What's Good for the Gut Is Good for the....Complexion?

Not only did the Ancient Greeks and Romans recognize the importance of eating cabbage, but also of applying its leaves and juices (sauerkraut!) to their skin, a technique still popular today for natural skin care. Throughout ancient literature, cabbage is reported to moisturize, reduce wrinkles, remove blemishes, tone-down freckles, and whiten gray skin tones.

Reclaiming Real Food

Thousands of generations of families have sliced, diced, shredded, pour or mashed fruits, vegetables, grains, milk – even meat – packing each into salt-water filled vessels, stored for weeks, even months, in caves or earthen pits. Amazing, spontaneous, natural microbial transformations occurred – vitamins became more available, soluble-fiber was created, as were numerous probiotic bacteria. Perishable foods became imperishable, their flavors more complex!

In every corner of the globe, knowledge and techniques of the “pickling” process – also known as brine-cured, fermented, lacto-fermented, cultured and aged – were learned through the immersion of the senses. There were no recipe cards or books that were as precise or instructive, as the familiar complex flavors, mouth-watering aromas, and textures of perfectly aged foods, created using small-batch, artisan-style pickling methods. The senses of seeing, touching, smelling and tasting were the trusted standards of knowledge, passed from one generation to the next.

Child Eating Pickle Photo Centuries-old traditions of the seasonal rhythm of planting, growing, harvesting and preserving – the ancient paths of survival – continue to exist in some parts of the world today. Koreans still cherish their kimchi, Japanese have their traditionally-aged soy sauce, and much of Europe values several forms of sauerkraut. Eating naturally-cured sausage in parts of Italy, is to taste the foods of generations past.

For most modern societies, however, processed food lured people away from traditions, its promise of more free-time, an easier life, as well as flavors “Just Like Mom’s Food!” too tempting to resist.

In another generation the woman who knows how to make bread or an apple pie will be as distinct as a dodo.“ – Carrie Chapman Catt, “An Eight-Hour Day for the Housewife – Why Not?”, Pictorial Review (Nov 1928)

Thankfully, we’re not yet there! Today, more than any other time in the past 200 years, people are turning back to the ancient paths of food, reclaiming lacto-fermentation techniques. While many people have never seen real sauerkraut being made, or are familiar with its flavor – we may be two, three, even four generations removed from such experiences – recapturing the skills are still within our reach!

Thanks to the teaching organization, Weston Price Foundation, Slow Food and books like “Nourishing Traditions”, as well as “Wild Fermentation”, children are standing next to parents, learning time-honored traditions, enjoying the incomparable benefits of lacto-fermented foods.

Pickl-It has paired the basic *Salt + Water = Lacto-fermentation” – formula with high-quality toxic-free components that take little more than loading, locking and walking away. No fuss! No muss! Great taste, made easy!

Tiny Dill 500 Bar

Pickl-It Recipes

Dilled Carrots Are Tasty and Healthy!

Not only do these fermented carrots have a refreshing, “clean” flavor, but a little research shows they offer numerous health benefits.


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Did you know...

  • Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.

    —Asian Pickles


  • Wow, this website has enough information, I feel as though I’m taking a college class. Great job, Kathleen.

    —Colleen Geary, Massachusettes