Olive My Pickle: Fermented and Probiotic Foods for Gut Health
Lin has me reading so many things about gut health lately! His tummy is acting up again and I know it’s because of the food choices we have been making lately! It’s been a tough 12 months y’all. But I have been trying to make sure we are consuming a combination of fresh veggies at every single meal, taking a magnesium supplement and a probiotic, and making sure we get some form of live active probiotics in our diets, too. You can get probiotics from fermented foods like some pickles and olives, sauerkraut, and kimchi and that is why we love Olive My Pickle.
Shai and Charlotte are the husband and wife team behind Olive My Pickle and they have been honing their ferment skills since 2010, and today they offer a variety of over 35 pickles, kraut, kimchi, olives, veggies and brine. And they deliver nationwide, so access to a wide variety of delicious live culture ferments is no longer an obstacle. Plus everything is Whole30 compliant!
They make it easy to keep your fridge stocked with healthy ferments so you can have the best gut ever! Eat at least 3 servings of fermented foods a day, as snacks or with meals-that’s it! That is something so easy and so great you can do for yourself.
The Kosher Dill Fermented Pickles are my personal favorite while Lin really loves The Garlic Fermented Pickles.
The Greek Olive Mix is so divine too. These are an easy, crowd pleasing favorite with a variety of colored and textured olives in a mild herb blend to the mix for flavor. They really do make such a lovely snack! But just look at the olive variety they have!!! I have my eye on the sun dried tomato stuffed olives and the almond stuffed olives.
The Red + Ginger Fermented Kraut is another favorite! It’s a mixture of green cabbage, red cabbage, ginger, sea salt, and filtered water and it’s just so tasty and well- so beautiful! We enjoy this as is or the other day we even enjoyed it on roast beef and swiss sandwiches that we made in the air fryer. The Carrot + Dill Fermented Kraut is divine too!
We still need a recipe idea for the Fermented Classic Kimchi! Please let me know in the comments if you have a recipe you love using fermented Kimchi. It’s not my fave thing on earth but I do know it’s good for me!
A Few things about Olive My Pickle
Their products are third party tested and verified to contain the following:
Fermented Pickles contain approximately 13 billion colony forming units (CFUs) per serving at time of packaging, including Lactobacillus plantarum, Lactobacillus pentosus, Leuconostoc mesenteroides.
Fermented Kraut and Kimchi contain approximately 14 billion CFUs per serving at time of packaging, including Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides.
Live Culture Olives contain 4 billion CFUs per serving at time of packaging, including: Lactobacillus plantarum and Lactobacillus pentosus.
TWO NORMAL, PREDICTABLE THINGS THAT MAY OCCUR WHEN FERMENTED FOODS ARE IN TRANSIT:
PUFFING:
Fermentation can resume during transit due to temperature fluctuations. This can create gas which may cause a package to puff up. This is totally normal. If this happens, you'll need to release the air by poking a small hole in your package. If you don't release the air, the package will eventually burst and leak in your refrigerator.
LEAKING:
This isn't a common occurrence, but it can happen because we are shipping products that contain liquid. If leaking occurs: rinse off your package, transfer the contents into a new container, refrigerate and enjoy.
How They Package and Ship Your Order
They ship within 1-3 business days of receiving your order.
(For example, if you place your order on Saturday, they'll ship it between the following Monday - Wednesday.)
When the package arrives at your door the ice packages may be melted and that's okay.
The insulation has kept the ferments "cool enough” in transit.
Ferments can safely be transported unrefrigerated; it takes several days for the live cultures to enliven and resume the process of fermentation.
There is no danger of spoilage or harm to the live cultures during shipping because they are preserved in salt water.
Fermentation safely preserved our ancestors' vegetables for thousands of years before refrigeration existed and they are safe to consume even when left unrefrigerated for several days.
I cannot wait for you to try them!
