Pickling: Gut-Friendly Goodness

Peter Barrett on how pickles and fermentation boost gut health. 

Learn about health benefits of flavorful Indian pickles.

The fermentation guru on how pickles boost digestion.

The author on pickling as a path to wellbeing.

Home rituals for pickling with intimate insights into wellbeing.

High in vitamin C and citric acid, lime promotes digestion, enhances gut microbiota.

Mango contains fiber and polyphenols that nourish gut bacteria and aid digestion.

Cucumber promotes digestion, soothes the gut, and supports a healthy microbiome.

Carrots in pickles aid digestion and support gut bacteria.

Radish contains natural enzymes and fiber that balance gut bacteria.

A natural prebiotic, garlic in a pickle supports gut flora.

Onions are rich in prebiotics and sulfur compounds and enhances gut microbiome.

Transform your raw carrots into bright and tangy pickles. 

Kelp is rich in iodine and glutamic acid (the umami goodness), making it extra delicious.

Pao cai is a crisp, tangy cabbage pickle flecked with carrots. 

This easy to make pickle has raw mangoes that are rich in vitamins C, B6, and folate.

A salt brine creates crisp, tangy bites, while vanilla and saffron enhance flavor.

Pickled in a brine infused with fennel and lemon verbena elevates these blueberries.

Pickling adds probiotics that help promote a healthy gut microbiome. 

Onions provide vitamins B6 and C and fiber.

This pickle blends two Ayurvedic rasas: amla (sourness) and lavana (saltiness).

Pickling in vinegar enhances the bioavailability of essential minerals.

This pungent pickle brings an addictive, tangy depth.

Onions are full of vitamin C, an immunity-booster.