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Pack A Pickl-It With Garlic Recipe!

Unlike the commercially-pickled cloves which had a harsh, bitter flavor from distilled vinegar, our Pickl-It naturally-fermented cloves had a smooth “tang” without the vinegar after-burn.

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Keep Garlic On-Hand - Raw, Dehydrated, Pickled

Garlic, whether clove, scape or whole-head, offers a powerful package of complex chemicals which can be manipulated through crushing, cutting, steaming, heating and our favorite – pickling in our Pickl-It!

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Garlic is the #1 Herb

Depending on your purpose and use, cooked garlic is better than crushed for some chemicals, but crushed is better than steamed for others, while steamed might be preferable to macerated garlic…it’s incredibly versatile, which is why herbalists adore garlic, their #1 herb.

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Pickl-It For Pets

Digestive systems – canine, psittacine or human – all benefit from properly-prepared lacto-fermented foods.

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Pickl-It Pickled Spiced Eggs

I don’t have 1,000 years to wait for authentic Chinese-pickled eggs (and they’ve never sounded that good to me), so instead, I got created the other day, making what my children said, were “the best pickles ever!”

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Did you know...

  • Some lacto-fermented foods like garlic, Chinese black bean paste, or spicy pepper mash, take one to three years before they’re considered fully mature!

    —The Original Slow Food

Testimonials...

  • By the way, the sauerkraut ferm juice is magnificent. You are a rock star!!!!! 

    —Chuck P, Florida