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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