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Korean White Radish Kimchi (Dongchimi)

“Kimchi – Love it or loathe it, once you have eaten it, you will never forget it.” – David Chazan, BBC News

What an odd growing season we’ve had this past summer! While most crops suffered from summer’s snub – drenched in cold, pouring rain; deprived from the usual sweltering heat – the radish are shining stars, measuring 3-5 inches in length, and a girth to match! This is the year to make radish kimchi, one of the many variations of kimchi. described to me as a “Must Do!” by friends who claim it is their all-time favorite kimchi. (See Pickl-It FAQ, Kimchi)

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Probiotic Effects on Cold and Influenza-Like Symptom Incidence and Duration in Children

Fermented foods are a rich source of a wide variety of probiotics – lactic acid bacteria, a scientific fact that is well-documented. One of my favorite “reads” is the Handbook of Fermented Functional Foods, a beloved Christmas present given to me by my husband, a few years ago.

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Not All Pickles Are Created Equal

This is a test excerpt…

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Did you know...

  • “There are many useful microbes, amongst which the lactic bacilli have an honorable place.” Élie Metchnikoff, “Father of probiotics”.

    —Metchnikoff Lactic Bacilli Honorable

Testimonials...

  • I love Pickl-It, all my probiotics are made at home in my Pickl-It. My favorite is pickled carrots.

    —Mark - Bozeman, MT