Fermented Veggies are surprisingly versatile.

They enhance almost any savory dish, and offer such dynamic flavor and health-giving properties that preparing food becomes something of greater ease and simplicity.

Put a forkful of fermented veggies alongside or atop whatever it is you’re eating, after it comes off the heat.


Recommended daily dosage:

Fermented Vegetables: (sauerkrauts, kimchi, etc.) 1-3 tablespoons with each meal
Probiotic Tonic Beverages: 1-3 oz, 2-3x per day.
We literally put a bit of kraut or other fermented vegetable on almost everything savory that we eat, the exceptions being lasagna and spaghetti with tomato sauce.


Beet Kvass, Moroccan Kvass, Kraut Juice:

These are truly tonics, to be consumed in limited amounts.
Wild West kvass is potent and not watered down for you. Drink it full strength a couple sips at a time, or add a couple ounces to your water bottle to get electrolytes and thirst quenching all day. These are especially great for adding to veggie/fruit juices because they add the sour/salty flavors to the sweet and make a truly well-rounded beverage! Also great for dressings, marinades, dips and raw sauces. We add them to veggie stock, too! When consumed in larger amounts, these tonics can cause bowel cleansing action - good if you want it, not good if you don’t!

Signature Sauerkraut:

Especially delicious with summer tomatoes on sandwiches, grilled cheese, Greek salad, panzanella, etc. We enjoy it year-round atop most anything savory.

Simply Sauerkraut:

Goes well with everything! Adds the complexity and health properties of
fermentation without masking the flavor of your dish.

Seasonal Sauerkraut:

With a different flavor every month or so, Seasonal sauerkrauts can be a great guide for culinary exploration. Lemon Thyme is a beautiful addition to a Nicoise salad. Our Sicilian Sauerkraut is fantastic on a Margherita pizza, playing off the chewy dough and basil beautifully, and it’s a natural choice to eat with sausage and potatoes.

24 Carrot Gold:

This one reminds us of pineapple on pizza…somehow. It lends itself to bbq flavors because it’s brightness offsets deep, syrupy and rich flavors. With carrot and turmeric and black pepper it boasts extra health benefits, so we regularly put it on whatever our 2 year old is eating.

Moroccan Beets:

These are so dynamic, they can turn lettuce into a salad. They are especially good with creamy things: where Greek yogurt plays a role, on top of cottage cheese, anywhere that feta shows up, or labneh or avocado. Moroccan Beets of course go well with middle eastern foods. Falafel, fattoush, tabbouleh, lentils, chickpeas. We love them with grains and dishes like quinoa salad.

El Curtido:

For anything latin in flavor, and beyond. El Curtido turns a quesadilla into a taco.
Indispensable on nachos, stirred into guacamole, or bringing a simple bowl of beans and rice to new heights. Also a favorite with eggs and potatoes!

Roots Culture Kimchi:

Cheese melts, quesadillas, rice bowl, ramen, baked in savory waffles or pancakes or biscuits…Kimchi’s flavor profile works in many dishes. Our favorite is with baked yams or sweet potatoes and nut or seed butter! Almond butter, sunflower seed butter, tahini, peanut butter…it all works! A little broccoli on the side and dinner is done – quick and easy and healthy!

Preserved Lemons:

Ah! These are a culinary wonder. Truly indispensable once you’ve got the preserved lemon fever. Egg salad, lentils, potato salad, dressings and dips and sauces, flatbread, with fish and chicken in any form. Anywhere that lemon and salt is good – preserved lemon is better! We put any spare brine (we call if liquid gold) from the jar into soup after it comes off the heat. These make it into sweets, too. Our brother covers them in chocolate, we’ve put them into raw walnut date cookies and


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