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



Gwen McKinney

I have recently, happily tried Wildbrine Sauer kraut. Wonderful! I had a German American grandmother who made Sauer kraut on her back porch every year. I hadn’t had any in many years. Wildbrine tastes like I remember hers. Thank you and I’m looking forward to trying all your flavors and don’t forget to drink or use the juice.

The wild Bunch

Thanks so much for the kind words!

Judy Lopez

I found Wildbrine at Walmart and bought a jar of Korean Kimchi. I really like the taste. It isn’t as salty as other kimchis I’ve tried which is good because I don’t eat brine fermented foods regularly because they are extremely high in salt. Wildbrine seems to have just the right amount of salt. I’m looking forward to exploring more of your products.

The wild Bunch

Judy- Thank you so much for the kinds words!


What will happen if I try to ferment cabbage juice without salt ? I’m trying to make a drink that is beneficial to my inflamatory bowel disease which is currently fermenting but I have not added any salt

The wild Bunch

Hi Franco – Unfortunately, we don’t really know the answer to that. There must be somewhere on the internet that can assist with this question.