UPC 856533008484
Barcode for Olive My Pickle Fermented & Probiotic Kimchi for Gut Health - BEST KIMCHI BUNDLE
Scannable Barcode for UPC 856533008484
Sellers
| Marketplace | Price | Updated |
|---|---|---|
| $39.97 | 08/09/2021 07:38:11 GMT - Details |
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Attributes
| Attribute | Value |
|---|---|
| Binding | Misc. |
| Brand | Olive My Pickle |
| Size | 1 Pound (Pack of 3) |
| EAN | 0856533008484 |
| Manufacturer | Olive My Pickle |
| UPC | 856533008484 |
Description
- NATURALLY FERMENTED KIMCHI is made with salt water brine and no and no vinegar, sugar or food dyes. This product is non gmo, kosher certified, 100 plant based and made with simple, whole-food ingredients. Please see the product photos above or description below for a complete list of all natural ingredients.
- PROBIOTIC LIVE CULTURE RAW & UNPASTEURIZED FOODS such as fermented kimchi contain loads of good bacteria that can help strengthen your gut and microbiome health. High in fiber, our probiotic kimchi is compatible with most of the top dietary protocols including Whole 30, Paleo, Keto, Primal, Weston Price, Genius, GAPS, Plant-Based, Vegan, Clean and Gluten Free.
- GUT HEALING FOODS like fermented pickles can improve the gut health of people that suffer from digestive issues like acid reflux, IBS, Crohn's, SIBO recovery, GERD and Diverticulitis. When introduced as part of a healthful daily diet, in combination with other common sense, healthy lifestyle choices and doctor-led wellness protocols, fermented kimchi can aid the body's natural ability to heal itself.
- 3RD PARTY TESTED AND LAB VERIFIED TO CONTAIN PROBIOTICS, our kimchi contains 14 billion colony forming units of lactic acid bacteria per serving . A serving is cup of kimchi. Recommended amount to eat depends on the current state of your gut health: start small and grow your consumption as your body gets accustomed to live culture foods.
- A SMALL LOCAL BUSINESS since 2010, Olive My Pickle operates from The Pickle Factory, located in Jacksonville, Florida. A family venture, we've been wholeheartedly obsessed with fermentation, probiotic foods and microbiome health for over a decade.
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