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GET WILDER Our collection of wild recipes and articles on improving gut health.




Love your products. Dill Kraut is our favorite. Interesting. In south India, We have never made it with vinegar. We have 2 common/village types ‘pickles’. In summer months, lemons/mango would be cut into pieces and mixed with salt and turmeric. Left outside (in a clay pot covered with thin cloth) in the sun for 7-10 days. Then add Tadka – oil, mustard seed, chili powder and Hing. After it cooled down, we then added to the pickle. The winter/rainy months, cut lemon Would be mixed with salt and turmeric, left on a sunny window for 2-3 days, then Hot Tadka would be added. Leave for 10 days before serving. These are our traditional ways of making it.

The wild Bunch

Evangeline: Thanks for the info and for your support for wildbrine. It’s fascinating to hear different recipes and methods from around the world.

Flex Appeal Fitness

Thanks for that! Great information