Simple, pure, and full of life. Our original fermented cabbage is made with just three ingredients: fresh California cabbage, sea salt, and time. Crunchy, tangy, and rich in live probiotic cultures. A staple for any gut-health routine.
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Asparagus, fermented slowly in a salt brine rather than pickled in vinegar. It keeps its snap and picks up a clean, bright sourness. Raw, unpasteurized, refrigerated.
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Beets, water and sea salt. Nothing else. Left to ferment in their own brine until they turn deep, earthy and properly sour — never vinegar, never pasteurized.
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Carrots fermented slowly in a salt brine. They stay crunchy, the sweetness concentrates, and a clean sourness comes up behind it. Raw and unpasteurized.
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Whole cherry tomatoes fermented with garlic, dill and sea salt until they turn savoury and tangy. They still burst when you bite them. Raw and unpasteurized.
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Cucumbers fermented in brine the old-fashioned way — properly sour, still crunchy, and raw. Not a vinegar pickle; these are alive and belong in the fridge.
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Fresh ginger root, filtered water and sea salt, fermented slowly until the heat rounds out into something warm and sour. Raw, unpasteurized, used by the spoonful.
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Whole mustard seeds, slow-fermented until the raw bite turns deep and complex. Coarse, tangy and made in small batches — a long way from squeeze-bottle mustard.
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The classic combination of fermented cabbage and roasted garlic. Deeply savory, probiotic-rich, and made with fresh California cabbage and whole garlic cloves. Add it to eggs, sandwiches, grain bowls, or eat it straight from the vacuum-sealed bag.
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Our spicy fermented cabbage packs a probiotic punch with a kick. Made with fresh California cabbage, chili flakes, and sea salt — fermented slowly until deeply tangy and alive with live cultures. Perfect for those who like heat with their gut health.
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