Soil to Soul Solutions

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Soil to Soul Solutions

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Soil to Soul Solutions, Environmental conservation organisation, 56-875 Kamalei Place, Hawi, HI.

Soil to Soul Solutions 🌱 join a creative tribe of artists, authors, musicians, and entrepreneurs collaborating to launch soulful ideas, projects, and SOULutions that nurture people, restore the planet, and inspire a thriving future.

09/02/2026

🌿 START SLOW, BUILD TRUST, THEN THRIVE

“This is not timidity, it is wisdom.”
— Donna Maltz, Get Cultured

Good morning, Beautiful Soul.

If you’ve made your first jar of ferment and are wondering how much to actually eat, today’s Daily Dose from Get Cultured is your gentle, empowering guide:

“Week 1—Seed the Community: Begin with 1 to 2 teaspoons of fermented food per day, taken with a meal. This is not timidity, it is wisdom. You are seeding a new microbial community, and good communities are built slowly, with intention.

Weeks 2–3—Build the Foundation: If you feel light, balanced, and comfortable, increase to 1 tablespoon per meal.

Ongoing—Thrive: Work up to 2 to 4 tablespoons per meal, or more, guided entirely by your own taste and comfort.”

Here’s why slow matters: your gut microbiome is a living ecosystem. Like any ecosystem, it responds best to a gradual, thoughtful introduction rather than sudden change. Bloating or gas at first isn’t a protest—it’s simply your gut asking you to slow down a little.

Here’s the empowering truth: there is no universal “right amount.” Some people thrive on a generous scoop at every meal. Others prefer a small flourish every few days. Both are correct because your palate—not a chart—is the compass.

Begin small. Build trust with your own body. Then thrive, entirely on your own terms.

With Aloha,
Mama Donna 🌺

If this dose was a seed, visit www.donnamaltz.com and help it take root.

09/01/2026

Aloha, Culture Keeper. I developed a small framework in Get Cultured! called the 4 Ts, and while I wrote it for the kitchen, I’ve caught myself using it everywhere else in life too:

“Was my timing right when I brought up an uncomfortable topic? Did the conversation feel heated? Was I reading the temperature in the room? Was there friction in the texture of the exchange, a roughness I could feel but not quite name? And at the end, did it leave a good taste, or something sour in the wrong way?… The mindfulness that makes a beautiful ferment is the same mindfulness that makes a beautiful life. Timing, Temperature, Texture, and Taste. In the kitchen and beyond, these four questions are a quiet recipe for showing up with intention.”

I never expected a fermentation framework to become a relationship framework too, but here we are. The same patience that keeps me from rushing a jar of kraut is the same patience that keeps me from rushing a hard conversation with someone I love.

Next time you find yourself in a tender moment, kitchen or otherwise, try asking: is the timing right? What’s the temperature in the room? Is there friction in the texture? And when it’s over, what taste does it leave behind?

Aristotle knew patience was bitter before it was sweet. Your jar, and your relationships, know it too.

With Aloha, Mama Donna

There’s a whole garden of stories, books, and photography waiting for you at www.donnamaltz.com.

08/28/2026

Aloha, dear one. Today’s dose is a passage from Get Cultured! that reframed, for me, what it means when our bodies feel out of balance:

“Your gut is a magnificent, integrated, living ecosystem—an inner garden where over a thousand microbial species ideally live in vibrant harmony. Gut dysbiosis is the clinical term for when that balance shifts and beneficial microbes are overwhelmed by less helpful ones. It’s far more than a digestive inconvenience; it’s a signal that your entire inner ecosystem is calling for conscious attention.”

I love this reframe because it removes shame from the equation. Dysbiosis is not a personal failing. It’s a garden that has, for whatever reason — stress, antibiotics, processed food, a hard season of life — fallen out of balance. And gardens, unlike some other things in life, can absolutely be tended back to health.

If your body has been sending you signals lately — bloating, mood shifts, fatigue that doesn’t make sense — I invite you to hear them not as an enemy’s attack, but as your inner garden asking for a little conscious attention. A trowel, not a battle plan.

Get Cultured! walks through exactly how to begin tending that garden, one small, living bite at a time.

With Aloha, Mama Donna

With humble gratitude, I invite you to learn more about this journey at www.donnamaltz.com.

08/22/2026

Quick-Fermented Kimchi Mayo 🌶️🥢

Elevate your condiments with this zesty, probiotic-rich kimchi mayo. It combines the creaminess of organic mayonnaise with the bold, fermented tang of kimchi for a sauce that is as delicious as it is gut-friendly.

🫙 Ferment: 1–2 days
🥄 Makes: Approximately 1½ cups
❄️ Refrigerate after fermentation and use within 1 week.

Ready to get cultured? Try the Quick-Fermented Kimchi Mayo and let your condiments do a little more!

08/20/2026

Good morning, Culture Keeper. Today’s Daily Dose is one of my favorite passages in all of Get Cultured!, because it’s such good, hopeful news:

“Here is the beautiful, empowering irony at the heart of this crisis: the solution is ancient, affordable, and already within your reach… the price of a single serving of homemade sauerkraut is less than fifty cents, and that serving contains an estimated 100 million to 1 billion Colony-Forming Units of diverse, living probiotics. That low-cost, high-potency rivals or exceeds that of many high-priced commercial supplements.”

We live in a world that has convinced so many of us that healing requires an expensive supplement, a complicated protocol, or a subscription box. And here is the truth hiding in plain sight: one of the most potent probiotic sources on Earth costs less than a cup of coffee and lives happily on your kitchen counter.

This is the empowering part. You don’t need permission, and you don’t need a large budget, to start rebuilding your inner ecosystem. You need cabbage, salt, a clean jar, and a little patience.

Approve of yourself enough to begin. The rest, quite literally, ferments itself.

With love from my counter to yours, Donna

My books and my heart live at www.donnamaltz.com, and you are always welcome there.

08/18/2026

I write because I care.

I eat because it nourishes me.

I share what makes the world a better place.

Nourish yourself with healthy words and the wisdom of the Earth and life is effervescent.

♥️Big Love and Aloha

08/14/2026

🍋 FERMENTATION FRIDAY: Preserved Lemons — The Citrus Superstar

A Soil to Soul Original Recipe

Preserved lemons are a total game-changer in the kitchen. This traditional technique mellows the tartness of the fruit, transforming the rinds into a soft, intensely flavorful ingredient that adds incredible depth to stews, salads, and grain bowls.

Ingredients

🍋 10 large organic lemons (Meyer lemons work best), plus 2 extra for juicing if needed
🧂 ½ cup coarse sea salt
🌿 2 bay leaves (optional)

Instructions

Prepare lemons: Wash lemons thoroughly and dry completely. Quarter each lemon almost all the way from top to bottom, leaving the base attached to create four pockets.

Salt thoroughly: Stuff each lemon's interior with approximately 1 heaping teaspoon of salt, then press the wedges back together.

Pack for curing: Compress the salted lemons into sterilized jars, pressing firmly to release their natural juices. Add bay leaves or other spices if desired.

Ensure coverage: The lemons must be completely submerged under their own juice. Check after 24 hours; if they aren't fully covered, top with fresh lemon juice.

Cure patiently: Keep the jar at room temperature (65–75°F / 18–24°C) for 1 week. Then move it to a cool, dark place for 1–3 months.

Storage: Properly preserved lemons can keep in the refrigerator for up to 1 year.

How to use them: Briefly rinse before using. Dice the rind for couscous, tagines, or rice pilaf; mix the pulp into hummus; blend with olive oil and honey for a vinaigrette; or use the leftover brine in marinades, soups, or for deglazing a pan.

🌱 Want to dig deeper into the Soil to Soul way of nourishing yourself, your community, and the planet?

Become a Founding Culture Keeper and get a taste of Get Cultured! 2nd Edition with your free chapter.

👉 https://author.donnamaltz.com/get-cultured-free-chapter

Let’s keep the culture alive—one jar, one meal, and one conscious choice at a time. 💚

08/13/2026

“All disease begins in the gut.”

— Hippocrates

Aloha, Beautiful Soul. Today’s passage from Get Cultured! touches something I think about daily — the invisible thread between what we eat and how we feel:

“The beneficial microbes in fermented veggies, such as psychobiotics, can influence the gut-brain axis, producing neurotransmitters and hormones that support mood and cognitive function. These microbes can also reduce inflammation and oxidative stress, which can negatively affect brain health. By promoting a balanced gut microbiome, fermented vegetables can help support a healthy mood, reduce symptoms of anxiety and depression, and even enhance cognitive function, including focus, attention, and memory.”

Hippocrates said all disease begins in the gut some twenty-four centuries ago, long before anyone had a microscope to prove it. Now we know he was closer to right than anyone imagined. Your gut produces the vast majority of your body’s serotonin. Your “gut feelings” are not just a figure of speech. They are biology, communicating with you in real time.

I find this endlessly hopeful. It means that a small, daily, delicious choice — a few forkfuls of something alive — is also, quietly, an act of caring for your mind and your mood.

Feed your gut. Feed your mind. They were never separate to begin with.

With love,
Mama Donna 🌺

🌱 Ready to Get Cultured?

Become part of our growing community of Culture Keepers and get your free chapter of Get Cultured! here:

https://author.donnamaltz.com/get-cultured-free-chapter

08/12/2026

“Let food be thy medicine, and medicine be thy food.”
—HIPPOCRATES

Aloha, Culture Keeper! Today’s dose is a small, humble taste of a passage from Get Cultured! 2nd Edition — the kind of golden nugget that made me fall in love with this subject all over again while writing the book. Here it is, word for word:

“Fermentation increases the bioavailability of essential vitamins and fatty acids in vegetables by breaking down complex molecules, activating enzymes, and enhancing mineral availability. This can help support your overall health by addressing nutrient deficiencies and optimizing your energy levels. A healthy gut microbiome is also crucial for optimal nutrient absorption. When beneficial microbes work in harmony, they break down and absorb nutrients, enabling your body to extract the maximum amount of vitamins, minerals, and other essential compounds from the food you eat. This synergy supports your overall health, energy, and well-being.”

I love this passage because it’s a reminder that fermentation is not folk magic. It is real, measurable transformation happening inside a jar, and then again inside your body. The microbes do the breaking down so your body doesn’t have to work as hard to receive what it’s being given.

Hippocrates said it more than two thousand years ago. Modern science just keeps catching up to confirm it: food really can be medicine, and a spoonful of something alive is one of the simplest medicines there is.

More golden nuggets from the book coming your way soon.

Big love, Mama Donna

I hope you’ll come find me at www.donnamaltz.com — there’s so much more I’d love to share with you.

08/07/2026

🍯🧄 FERMENTATION FRIDAY

Aloha, Beautiful Souls! It’s Fermentation Friday, and today we’re getting cultured with one of nature’s simplest and most powerful combinations: Honey-Fermented Garlic.

Raw honey serves as the perfect catalyst for this ferment, providing the necessary sugars to jump-start microbial activity. The result is a probiotic-rich powerhouse that balances the pungent heat of garlic with the floral sweetness of honey, offering both culinary versatility and a concentrated boost to gut health.

Ingredients

• ¾ cup peeled organic garlic cloves
• ¾ cup raw, unpasteurized honey (or more as needed; preferably local)

Instructions

1. Pack the jar: Place your peeled garlic cloves in a clean pint jar.

2. Drown in gold: Pour the raw honey over the garlic, ensuring all cloves are completely submerged, leaving 1–2 inches of headspace for safety and expansion.

3. Seal loosely: Seal with the lid but do not tighten fully. Ferment at room temperature (65°F–75°F / 18°C–24°C). Burp the jar once daily for the first week by loosening the lid to release pressure.

4. Ferment patiently: Allow to ferment for at least 1 month. Watch for three key signs: small bubbles within 3–7 days, the honey transforming from thick to thin and pourable, and the garlic cloves becoming more translucent. A temporary blue or green tint is completely safe and normal.

Storage

Once the 30-day fermentation is complete, tighten the lid and transfer to the refrigerator. Best enjoyed within the first few months for peak flavor, but will keep safely in cold storage for up to 1 year.

🌱 Ready to Get Cultured?

Fermentation is more than preserving food—it’s about reconnecting with the living traditions that nourish our bodies, our soil, and our communities.

As we get closer to the launch of Get Cultured! 2nd Edition, I’d love for you to be part of this journey.

💚 Become a Founding Culture Keeper and get your FREE chapter of Get Cultured! 2nd Edition here:

👉 https://author.donnamaltz.com/get-cultured-free-chapter

Come get cultured with us and help grow a movement that goes from Soil to Soul. 🌎🌱

Address

56-875 Kamalei Place
Hawi, HI

Website

https://www.donnamaltz.com/, https://www.evergreen.edu/organic-farm, https://www.integrativenutrition.com/the-health-coa

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