You present such great outcomes, Esnecca and re the pickle juice, here in Australia I’ve been hearing for a year or so that athletes/cricketers/football players are given pickle juice to drink if they develop cramp or become dehydrated during a match or training. I hope they know enough to have the “good stuff”, not just off the shelf.

That makes sense, Marsie. Years ago a naturopath gave me his recipe for an electrolyte solution and it was apple cider vinegar in water with some raw honey. Maybe even the sad off-the-shelf pickle juice might help the athletes thanks to its high vinegar content. Not as much as the really great living fermented juice would have, of course.

Speaking of which, tonight’s salad dressing consisted of a teaspoon of brown miso ( http://shop.goldminenaturalfoods.com/SOUTH-RIVER-ORGANIC-HEARTY-BROWN-RICE-W-BLACK-SOYBEANS-MISO-1-LB/productinfo/0406-3001/ ), a tblsp of pickle juice ( http://www.realpickles.com/product/organic-dill-pickles/ ) and 2 tblsp of kimchi sriracha ( http://wildbrine.com/product/spicy-kimchi/ ) rounded out with 4 ml of kalamata olive oil. The salad itself was baby spinach, pea shoots, sunflower sprouts, broccoli sprouts, 30 grams each of garlic sauerkraut and sauerkraut. To top it off I added 14 grams of gorgonzola, which is also fermented. In other words, I had a giant bowl full of fermentation and it was a flavor explosion of megatonic proportions.