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Omnivore Black Friday

black friday omnivore salt and gourmet condiments

Winter is coming. It's time to stock up your pantry and purchase the perfect holiday gifts! Lucky you...It's BLACK FRIDAY!

We can't think of a better way to celebrate friends, family and merriment than cook a great meal with the best ingredients.

You only have 3 days t to get $40 OFF ($77 instead of $117) and FREE SHIPPING on a box of:

-3 Omnivore Salt 
-3 Omnivore Limone
-3 Omnivore Vulcano Classic
-3 Omnivore Sicilia (now 10oz and Sugar Free!)

Follow this LINK to purchase Omnivore!

(*The discount will be automatically applied at checkout*)
(**Online offer valid in the US only until midnight of Monday, November 28th**)


Sous Vide Thanksgiving Turkey with Omnivore

omnivore salt thanksgiving turkey with nomiku

Serves 6

Cook time: 2.5 hours white meat, 4-6 hours dark meat


• 1 14lb turkey (we used a Heritage turkey)

• Omnivore Salt or Limone

• 1 Stick of Unsalted Butter 

• 8 Cloves Garlic - smashed 

• 4 Sprigs Sage

• 4 Sprigs Thyme

• 4 Sprigs Rosemary


  1. Defrost turkey as needed according to the instructions on the packaging.
  2. Set Nomiku water bath and turn temperature to 65°C (149°F). 
  3. On a clean cutting surface, using a chef’s knife or boning knife, remove the thighs and drumsticks. Next, remove the wings of the turkey. Remove the packaged gizzards inside the body cavity (if applicable) and set aside for other use such as gravy.
  4. Using your kitchen shears, cut out the rib cage and save for stock or gravy. Using a butcher’s knife, cut the breast in half down the middle - keep the bone in for extra juiciness when you sous vide. 
  5. Season the turkey pieces moderately with salt. (Omnivore Limone for a more aromatic coating, or Omnivore Salt for a spicy seasoning) 
  6. Prepare 4 gallon-sized vacuum-seal bags or 4 zip bags. Place the thighs and wings in one - making sure they do not overlap, add in 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter.
  7. Put drumsticks in another bag with 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter. You may need two bags depending on the size of the drumsticks. 
  8. In the final two bags, place one turkey breast in each, with add in 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter.
  9. Seal with a vacuum sealer or use the water displacement method. Take care that turkey inside bags are completely submerged during sous vide. 
  10. Sous vide the breast and thigh meat for 2.5 hours. The legs should stay in the water bath for a minimum of 2.5 hours and becomes most tender at 4-6 hours (recommended time). Larger legs that are 2lbs+ will need the extra time to reach proper internal temperature.
  11. To serve immediately, remove meat from bags, pat skin dry with a paper towel, and crisp up in a heavy pan with grapeseed oil on high heat until brown and crispy, around 3 minutes each side. If reheating from the fridge, put entire bags back in water bath at 55°C (131°F) for 1 hour to retherm, then crisp up skin according to directions above. To store, remove bags from water bath and into a large bowl of ice water, chill for 30 minutes and then transfer to refrigerator.

Tip: On Thanksgiving Day, you can bag the dark and light meat separately, start the dark meat in the morning, and drop the light meat in a couple of hours before dinner.

Thanks Nomiku for this great recipe!

Haricot Verts with Limone Butter

Green beans with Omnivore Limone


-3 Lbs Haricot Verts
-1 Stick butter at room temperature
-Zest of 1 lemon
-2 Shallots finely chopped
-1 Clove of garlic, finely chopped
-2 tbsp finely chopped parsley
-2 tbsp finely chopped dill
-2 tbsp finely chopped tarragon
-1 tbsp Omnivore Limone Salt

To make the Limone butter, mix on stick of butter with shallots, garlic, chopped herbs and Limone Salt.

To ready the haricot verts, prepare an ice bath and bring a large pot of water to a boil. In batches, blanch the beans until tender, about 4 minutes or so. They should still have a slight crunch. Drain the beans and immediately submerge in the ice bath for a minute or two to stop the cooking. Drain well and place on a sheet pan with a kitchen towel to dry. 

Right before serving, melt the Limone butter over medium heat in a large pan. Add the haricot verts to the pan and sauté for 3-4 minutes until heated through. Check for seasoning and serve.


Sausage Stuffing with Fennel, Apple and Omnivore Salt

Thanksgiving stuffing with Omnivore Salt


-2 Loaves country white bread
-2 Sticks butter
-½ Cup chopped sage
-3 Lbs sausage
-2 Cups chopped onion 
-2 Cups chopped celery
-2 Cup chopped carrots
-2 Cup chopped fennel
-2 Bay leaf
-2 Apples grated
-2 Cups stock
-3 Eggs
-1 Bunch parsley roughly chopped
-Omnivore Salt

Omnivore Salt and other organic ingredients

To prepare the croutons ( plan to make them the day before!): Cut the bread into ¾ inch cubes and melt a stick of butter along with the sage. Toss the bread with the herbed butter and season with a few generous pinches of Omnivore Salt. Lie on sheet trays and roast in a 325 degree oven until golden in color.

To prepare the stuffing: Melt the other stick of butter in a large pan. Add the onion, carrot, celery and fennel. Cover and cook over low heat for about 20 minutes until nice and soft.  In a large pan, cook the sausages over medium heat until nice and browned. Combine vegetables and sausage, then cook together over medium heat for about 5 minutes. Season to taste with Omnivore Salt.

Great the apples and combine them in a large bowl with the sausage mixture and the sage croutons. Season to taste. Add the eggs, stock and parsley.

Loosely stuff into your turkey and cook as instructed.

Place any extra stuffing into a baking dish and cover with foil. Bake at 350 degree for 1 hour. After 30 minutes remove the foil and bake uncovered for other 20-30 minutes, until nicely golden brown on top.

omnivore salt perfectly seasoned your Thanksgiving stuffing

Roast Turkey with Omnivore Gravy

Turkey seasoned with Omnivore Limone


-1 10-12 Lb Turkey (we cooked a Heritage Foods Usa turkey)
-2 Tbsp Omnivore Limone
-¼ cup chopped sage
-1 stick unsalted butter
-6 cups low sodium chicken stock
-4 Tbsp unsalted butter
-¼ cup flour

Most people these days choose to brine their turkeys to ensure a tender juicy breast. It also gives you a little wiggle room in case you forget about your turkey and it ends up in the oven a little too long. Your two choices are either a wet or dry brine. With a wet brine, a salt and sugar solution is mixed with water and placed in a large bucket. The turkey is then submerged in the solution for several days. We prefer the dry brine method for it’s obvious ease in storing the bird. You just salt it and place it in the refrigerator for several days before you plan on cooking it (one day is fine, but we prefer 2-3 days). As a general rule we use about ¾ of a tsp of Omnivore Limone per pound of turkey.

Loosen the skin under the turkey breast with your fingers. Rub Limone under the breast and all over the turkey. Place on a rack over a sheet tray and store in the refrigerator for up to 3 days. Let the bird come to room temperature and loosely stuff with freshly made stuffing. Combine the sage and butter and rub all over the skin and under the breast as well.

Pre-heat your oven to 500 degrees, place the turkey in the oven and reduce the heat to 300 degrees.

Roast your turkey until an instant read thermometer registers 150 degrees in the breast and 165 in the thigh, about 3-4 hours. Then, let  the turkey rest  for 30 minutes before carving.

While the turkey is resting, simmer the turkey neck in the stock until you have 4 cups. Discard the neck.

For the gravy: make a roux by melting butter over low heat in a small pan, add the flour, and cook for 3 minutes and cool.

While the turkey is resting, remove it from the pan to make the gravy. Pour off any drippings and try to remove as much fat as possible, then place the roasting pan over medium heat. Add the dripping back to the pan along with the stock and bring to a simmer. With a whisk try to scrape up any bits stuck to the bottom of the pan, add the roux whisking constantly. Simmer the gravy until it has thickened to your desired consistency. Season with Omnivore Salt to taste.

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

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

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.

Pork shoulder steaks with Omnivore Salt and Sicilia

A few days ago, Italian Chef Eugenio Roncoroni joined us for dinner. To pay homage to our special guest and to the beautiful weather, we fired up the grill and threw a goodbye Summer feast.

omnivore sicilia on pork chops

Because nothing screams party like pork shoulder steaks and grilled oysters seasoned with Omnivore, we started our culinary adventure by cutting into (very) thick steaks a glorious 10 lbs shoulder. We then sprinkled them with Omnivore Salt, let them sit for 30 minutes and set up the grill for indirect grilling – coals on one side and nothing on the other. We placed the steaks on the side of the grill with no coals underneath and added some smoke wood into the coals. We smoked them until the internal temperature of the meat reached 160ºF (for about one hour).

omnivore sicilia and salt with pork shoulder

We then moved the steaks to the other side of the grill and seared both sides over hot coals, to then move them back to the side with no heat and closed the lid. After 10 minutes we brushed on some Omnivore Sicilia, cooked for 10 more minutes, then removed the steaks from the grill and served.

Oysters with Vulcano Classic

Our grandparents used to say "Only eat oysters in months with the letter R". We like to eat oysters all the time.....

omnivore vulcano and oyesters

We shucked the oysters and enjoyed them fresh paired with a mignonette made with: 

  • 2 tablespoons of Vulcano or Ginger (for a more pungent, exotic flavor)
  • 1/4 cup champagne vinegar
  • 1/2 teaspoon finely chopped shallots 
  • 1/2 teaspoon puréed ginger
  • 1 pinch Omnivore Salt

If you are intimated by shucking oysters, place them cupped side down on the grill, covered with aluminum foil. Grill the oysters until they begin to open (about 4 minutes), let cool slightly and then, keeping them cupped side down and retaining as much liquid as possible, serve them paired with Omnivore Vulcano (to add a little kick), or with Vulcano Ginger (if you want to get creative).