About us

aboutus

About Love Probiotics

We are a small business in San Marcos la Laguna, Guatemala that produces healthy, live, fermented foods and beverages. Our (ever expanding) product line currently includes various types of raw sauerkrauts, raw vinegars, organic black, green and white tea kombuchas, ginger beer, sparkling water kefirs, jun tea, organic kefir yogurt, lacto-fermented hot sauce, super-food bliss balls, sourdough bread and more!

We regularly offer 1 day, 7 hour, intensive fermentation courses and teach retreats throughout the high season (December through July).  Check out our workshops tab for upcoming dates and to register.  If you have a group of 5 or more people interested in a workshop let us know and we will work with you to find a date that works for everyone.  Follow us as well on Facebook and Instagram to see what is happening in the wild world of fermentation.

For ordering information please contact us at loveprobiotics@gmail.com or message this page.

 

About Michelle

Michelle is a certified yoga instructor, YTT anatomy teacher and a self-taught fermentation enthusiast. A lover of all things food and health related, Michelle studied permaculture and herbology for several years in Australia before moving to Lake Atitlan to take on the role of farm director at the Mystical Yoga Farm. There, she routinely taught classes on gardening, nutrition, cooking, natural soap and salve making, and of course, fermentation. When she’s not experienting with new ferments and flavors in her kitchen, Michelle enjoys having friends around for potluck dinners (to sample her latest, craziest ferments) and spending time in the garden.

About Jared

Jared began his adventures in fermentation in Alaska home-brewing beers and pickling root vegetables.  After leaving Alaska for Central America, he found an interest in natural medicine while living in the countryside of Nicaragua.  Once meeting Michelle on the lake and watching her treat people with raw, delicious, sauerkraut as a cure for diarrhea and parasites he was hooked.  Jared is now experimenting routinely with soy bean ferments and koji.