Beets & Beans Ferment (with Omnivore Limone)

Rancho Gordo and Omnivore

1. Bring water to a boil and pour into a bowl. Dissolve the salt in the water to make a brine, and allow to cool completely.
2. Place the beets, beans, and sage in a bowl and mix well.
3. Transfer the mixture to a quart-size, wide-mouth mason jar. Add in the rosemary, and gently compact the ingredients. The top of the ingredients should reach the shoulder of the jar.
4. Pour prepared brine into the jar. There should be enough brine to over the top of the ingredients by one inch.
5. Place Kraut Source onto the jar. Allow to ferment for 7 - 8 days in a cool spot, away from direct sunlight.
6. When ready, replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.

*To cook the beans: Measure out about 3/4 cup of dry beans and cook in boiling water for about 45 minutes or more until tender. Because Rancho Gordo's heirloom beans are so fresh, they don't need to be pre-soaked prior to cooking.

Serving suggestion: 

Fermented Beets & Beans on butter leaf lettuce, topped with boiled egg, feta, and dill.

omnivore Salt and Kraut Source, perfect combo to create healthy, delicious fermented food

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Omnivore Kraut

Salt is the backbone for flavor and spices invigorate the palate. Salt and spices combined is a dynamic duo that transform ordinary sauerkraut into a culinary treasure.  

Whether you are a omnivore, carnivore, or herbivore, this recipe for Omnivore Kraut using Kraut Source is definitely worth trying. Buon Appetito!

krauts with omnivore salt


  • 1-1/4 lbs (562 g) cabbage, finely shredded
  • 1 medium fennel bulb, thinly sliced
  • 1 small carrot, shredded
  • 1 leveled Tablespoon (15 ml) Omnivore Salt
  • filtered water


1. Place the cut vegetables in a large glass, ceramic, or stainless steel bowl.
2. Sprinkle Omnivore Salt onto vegetables and massage for about 5 - 6 minutes.
3. Allow mixture to rest in the bowl for about 30 minutes. This will help to draw out liquid from the cabbage.
4. Pack into a quart-size, wide-mouth mason jar. The vegetables should reach the shoulder of the jar.
5. Place Kraut Source onto the jar. Allow to ferment between 10 - 12 days in a cool spot, away from direct sunlight. Check your ferment after 24 hours to see if there's enough liquid drawn out to cover the top of the veggies by one inch (2.5 cm). If not, remove Kraut Source and add in just enough brine* to cover the top of the vegetables by one inch (2.5 cm). Place Kraut Source on again.
6. When the vegetables have achieved a taste to your liking, remove Kraut Source and replace with a standard mason jar lid and ring. Transfer to the refrigerator.

*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

krauts with omnivore salt

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Cauliflower & Capers Ferment (with Omnivore Salt)

One of our favorite vegetable is cauliflower.  It belongs to the same family of vegetables (Cruciferae) as broccoli, and contains many of the same powerful phyto-nutrients that promotes vibrant health.

What's even better is that when cauliflower is fermented, all of its amazing nutrients mentioned above are amplified and become easier for us to absorb because of the probiotics developed during fermentation. 

fermented cauliflower with Omnivore Salt


1-1/2 Tablespoons Omnivore Salt
2-1/4 cups filtered water
12 oz. cauliflower florets (trimmed weight)
1/3 cup small (nonpareil) capers*, rinsed
2 sprigs fresh dill
3 - 4 cloves of garlic, peeled

1. Dissolve the Omnivore Salt in water.  Set aside.
2. Place the rest of the ingredients in a bowl and mix well.
3. Pack mixture into a quart-size, wide mouth mason jar and secure your Kraut Source unit on according to directions.
4. Place in a cool spot in your kitchen, away from direct sunlight, and allow to ferment for 7 - 10 days.
5. When ready, remove Kraut Source parts, place on the standard mason jar lid and ring. Store in the fridge.

* Did you know that capers are pickled flower buds?  They are picked from a shrub-like bush (Capparis spinosa), and has been a culinary
delicacy since the time of the ancient Greeks and Romans.  Because the buds are so small, they must be picked by hand.  After being picked, capers are sorted by size and then dried, put in brine or salted. The smallest, known as nonpareil, are the tastiest and most desirable.

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