We’re Texans who used to live in Southern California so celebrating Cinco de Mayo is pretty much a given in this household. Also, Mexican food is on our list of addictions so we’ll find any excuse to chow down on tacos, refried beans, and chips & guacamole.

The answer to your question is yes. I am drinking a margarita as I type this post. Cinco de Mayo on Taco Tuesday requires at least two, don’t you think? Now kindly stop interrupting or I’ll forget my point.

As we were making up the grocery list today, I started to wonder what fermented food we would be able to incorporate into the menu. Then it hit me, pico de gallo. Surely pico de gallo can be fermented right?

I mean, I know I couldn’t have a fermented version for today’s meal but surely it’s a thing, right? Please tell me it’s a thing?!

It is a thing and so it’s going on the To Be Fermented list as we speak. The possibilities really are endless when it comes to foods to ferment.

Fermenting cucumbers and green beans.

Today I started fermenting mini-cucumbers and green beans. Garlic, dill pickles are my daughter-in-law’s love language and I’m vying for the mother-in-law of the year. I hope they taste as good as they smelled as I tightened the lids.

Once the recipe is tweaked and perfected I’ll post it. For now, just the photo will have to do.

We hope your table was filled with good food and family today too. There’s just nothing better.


I'm on a mission to create and promote gut-friendly food that is nutritious and delicious. Making food taste good is rarely difficult but making food consistently healthy and crave-worthy, well that takes effort. Food isn't neutral. Either it's helping or harming us. My goal is to create a table filled with real food that helps build a happy and healthy community.

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