Fermented Foods

For the Love of Ferments!

Fermenting just became even easier! If you love to ferment your vegetables, or your FOB (fresh off the boat)  to fermenting, let me share the key to your successful ferment!

In my fermenting experience, I have never used salt with any of my recipes. Like I mentioned before, I follow my mentors Dr. Marshall & Dr. Forbes to a “T.” There are only two main ingredients needed to make the most outstanding vegetable ferment!

IMG_2357Essential Ingredient #1: My mentors manufacture their own Raw Unpasteurized Apple Cider Vinegar that’s aged in cedar wood! I term this as my “unofficial starter.” Since this vinegar has been aged in a superb cedar wood environment, it has generated its own beneficial bacteria. So, when used to ferment foods, the bacteria from the vinegar contributes to the new generations of bacteria in whatever you’re fermenting! Hence my term, “unofficial starter!”

Check it out on the left!

There’s no need for brine, starter cultures, commercial kefir grains, whey, or starter powders. I have had the honor of learning the simplest way to ferment your foods, and I hope you choose to adopt them as a part of your lifestyle! 

In my personal opinion, eating fermented foods is one of the greatest gifts you can give your body!

Essential Ingredient #2: There’s one other key ingredient that’s essential for the vitality your fermented food has to offer your body temple!

I introduce to you the herb (drum roll, please), Agrimony! My mentors call it, Agritonik.


This herb serves as your “everlasting battery” and charges your vegetables with anti-pathogenic (disease preventing) properties! Now, not only is your food fermented, but it has transformed your food into an anti-pathogenic!

Whatever vegetables you’re wanting to ferment, whether its cabbage, cauliflower, cucumber, carrot, etc… The two ingredients to use are:

  • Raw Unpasteurized Apple Cider Vinegar (Manufactured by Premier Research Labs)
  • Agritonik (Agrimony Herb)

Keep your eyes bright for more fermented vegetable recipes in other posts & additional posts featuring Aritonik!


2 thoughts on “For the Love of Ferments!”

  1. Tannisha!
    Once I’ve bought these products what’s next in the process?! I’ve read so many articles & everything says something different. Its a relief that you have just 2 ingredients, that already makes it easier. But a beginners guide would be helpful! Or maybe a book you suggest?
    Thank you!


    1. Hi Jackie! Yes, there is so much information out there. I’m so thankful that I learned this method of fermenting right at my very beginning! I am currently writing an upcoming blog post on this! Easy steps to make your own fermented vegetables! I hope you’ll find it helpful! My concern with the books out there is that they are just like the internet in a sense. SO much information, but which method actually works? Gratefully, I’ve learned a precise form of kinesiological testing that allows my partner and I to test all of the foods we make, consume, and share! Definitely keep posted for this upcoming article! And feel free to share! Thank you!!


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