Ferments (fully fermented vegetables)
*RyKraut (our signature green cabbage ferment; with lemon, aged garlic & a proprietary spice blend, chef Chele’s son Ryan started Wildly Fermented as an 8th grade school project with his Great Great Grandmother’s european kraut recipe)
-It's so good on pizza, avocado toast and tempeh sandwich and so much more.
*KymChi (eaten for centuries as a preventive health practice, Napa cabbage, carrot, bok choy, daikon, green onion, garlic, ginger, & no fish sauce, spice level 5)
-Complements fish, try on a taco, good addition to a bowl, or make your own sushi
(Purple cabbage is known to destroy pathogens in the digestive tract with juniper berries, leeks (prebiotic)
-Compliments any meat, delicious with mashed potatoes
(Green cabbage, carrots, red onion(prebiotic) & lime a traditional ferment of El Salvador, spice level 3.5)
-The empanada condiment, perfect for a rice and bean dish, takes an omelette next level.
*Sunrise (Cabbage with turmeric, ginger, fenugreek & proprietary spice blend Indian inspired anti-inflammatory blend of turmeric & ginger
-Turn an ordinary rice bowl into a curry like stew
*Aura (Green & purple cabbage; mild basil flavor with aged garlic & lemon)
-Par’s well with Italian dishes, delicious on its own
*Synthesis A powerful Immune System builder; broccoli stalks, (Very high in Vitamin C) with aged garlic, lemon & Astragalus
-Best ever side dish to any entree