Medicinal Probiotic Living Pickles with Dr. Robert Cassar

Medicinal Probiotic Living Pickles

Robert CassarCondiments and Dips, Ferments, Intermediate, Intestines and Gut Wall, Recipes, Snacks 10 Comments

Aloha all, have you ever heard of this famous quote before?


We have added more truth to this already famous quote…


When made properly these Medicinal Probiotic Living Pickles are very potent Live Nutritional Medicinal Remedies for all ages to maintain ultimate health and wellness.

Yes, these are Live Pickles and will last for years as all live ferments do.

We have many videos in the Ferments Category.

We share with you the basic recipes and ideas on how I make nutritional ferments, and if you are more serious then you will Signup as an Earther Member and see all of the private videos, not open to the public, for higher layers of learning and integration I have learned and practice.

Ferments are the healthiest way and the cheapest way for all of us to regain back our health and wellness of the mind and the body.

We are going to make the best pickles in town, or the best live fermented pickles that you have ever had.

Not only tasting great, but packed with super nutrient rich medicine that we make ourselves in the form of good bacteria, which is Super Essential Flora for all of us to live and thrive.

We just did a 3 hour lecture and workshop as well called How To Make Live Nutritional Ferments.

Becoming own  Doctor or Teacher is what we all need to do in this day and age.

Ferments will help support rebuilding the immune system and the most important part of the body which is the gut wall flora.

It has been well known for some time in the scientific and medical community that 85% or more of our immune system live in this area of the body – The Gut. Especially the small intestine.  This is also where all the deadly parasites also inhabitable.

Parasites can live anywhere in the body but this is where they have an affinity to really flourish and thrive causing us to be sick, tired and eventually suffer with a incurable disease or parasitic infection.

Get an Earther Kitchen and you can make hundreds of recipes and remedies to many afflictions that have to do with health and wellness.

Basic Recipe:

Organic Cucumbers, Purple Onions or any Vegetables. Wash them well with Dr. Bronners Coconut Soap.

Spices I like to use ( 1/2-1 tsp of each herb / spice) :

Fenugreek, Basil, Dill Seed and Stalks, Celery Seed, Mustard Seed, Black Pepper, Italian Herbs – are a good start. I like to add a Chipotle Pepper to add for smoky flavor.

The herbs and spices are what makes the pickles / veggies taste great.

1 to 1 1/2 ounces of Organic Sugar ( Costco ) for food for the bacteria to grow.

Distilled water ( Steamless Distiller ) is best the choice to add as last ingredient 1/2 inch from top.

Do not use Alkaline Water for this recipe it needs the acid to reproduce the bacteria correctly.

Wait about 2 weeks and you will have the best live pickles and veggies.

Hope You Enjoy this Medicinal Probiotic Living Pickles Video :))

Dr. Robert

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Medicinal Probiotic Living Pickles with Dr. Robert Cassar

Refilling the Medicinal Probiotic Living Pickles Jar

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Comments 10

      1. Post

        Aloha Richard, You can use that a leaf I am sure. I will have to try it and see how it works :))

        I use the ”Bis-phenol-A” or “Bis-A” tops from Ace Hardware or you can get them off of Amazon. I use these on all of my ferment jars. In Hawaii we have to make it is tight so the fruit fly’s dont get in and lay eggs in your ferments.

        If bugs get in : Maggots then will be swimming in your ferment or kombutcha if it is not sealed correctly.

        :)) Dr Robert

        Experiment and see what happens,

        :)) Dr Robert

    1. Post

      Aloha Richard, yes it is for sure. I have about 20 ferments going on my counters and they last forever and do not go bad unless they get contaminated by bugs or something.
      I add a lot of the spices – dill seed and powder,cumin seed, mustard seed, fenegreek, caraway, a hot chili and lots of Himalayan salt. I mix it up all of the time.

      :)) Dr Robert

  1. Message
    I just got my first pickle out of my live pickle jar that I started a week ago just to see how they were going. I followed the video exactly, but my pickles were on top half of jar were hollow. Where did I go wrong?

    1. Post

      Hi Ken.

      It is always important to make sure to have all your vegetables covered completely in the brine vinegar solution. Some people put a piece of ceramic on top to make sure the vegetables won’t float to the surface out of the liquid. I have found the pickles are always better in the bottom of the jar. Sometimes it is good to shake your ferments in the jar several times per day, and that should stop the pickles hollowing. I add an inch or 2 of purple onions or cabbage on top to keep the pickles down.

      Hope that helps ๐Ÿ™‚

    1. Post
  2. Hi Dr. Cassar!
    Aloha! I was looking for the right probiotic for this and other recipes but when i clicked on the link it says the page no longer exists. Can you suggest a probiotic?
    I am so happy to be an earthed member. Look forward to being at a retreat in 2019!
    Thank you,

    1. Post

      Aloha Kim,

      Here is the link to the 100 billion probiotic I use to start a live ferment.

      When making the ferments all you need is one of the capsules to start your ferment colony. all you have to do is add the fuel for the bacteria to replicate in water – sugar is the primary fuel they thrive on.

      When making your first batch of a new ferment it sometimes takes a little longer to make because the bacteria are freeze dried and need to wake up – eat and then replicate over and over again until the sugar is completely gone. The microbes will not die in the ferment when they run out of sugar or other fuels to digest – they go into dormancy until they get fed once again and then they immediately replicate over and over again very quickly.

      I call these bacteria the ” Replicators” :))

      The live ferments is one of the most important Terrain Modification category’s to watch and practice.

      I have over 20 different live ferments in my kitchen from kombutcha, pickles, cabbage, live vinegars for salad dressings, a variety of fruit ferments and live alcohol ferments. We show how to make all of these easy recipes in the ferment category’s and courses. The best part about ferments is last pretty much for ever if stored correctly.

      :)) Dr. Robert

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