Wild Fermentation

Hey there!

Craving more probiotic goodness in your diet?

Ever thought about making your own? Check out WildFermentation; it’s a fantastic place to kick off your fermenting adventures.

Fermentation not only makes foods delicious but super nutritious too. Those microscopic allies, our ancestors, work their magic, transforming and enriching our food. This age-old practice is ingrained in human cultures, and countless studies prove what folklore has always known: Fermented foods are a secret to staying healthy.

Chances are, many of your go-to foods and drinks are fermented, like Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, and Kombucha.

Did you spot anything missing from that list? You got it—natural, raw, probiotic honey! Bees, in their ingenious way, use fermentation to turn nectar and pollen into honey and bee bread. This not only amps up the nutritional and medicinal benefits for us but, just like the other tasty probiotic foods, I bet it makes honey even more delicious.

If you’re after probiotic honey, steer clear of the pasteurized, ultra-filtered versions on the store shelves. They’re essentially lifeless, with minimal probiotic activity remaining.

As with all things probiotic, homemade is the way to go:

• Fresh honey from your own hive is top-notch
• Comb honey is a delight
• And raw, unheated, unfiltered honey from a natural or organic beekeeper is also a great choice

Here’s to your health!

✨

Cheers, D 🌴🌊