Specialty Ferments

Our Motto:

“Our Products speak for themselves”. 

When it comes to new product development we are not exactly the type of folks portrayed in the Portlandia episode, titled “We can pickle that!” Nonetheless, we appreciate the collective creative energy of our staff members along with their attitude of “We can pickle that!”

The number of offerings in this category will change throughout the year, as certain ingredients are available on a seasonal basis. The range of possibilities for new ferments seems endless, and our aim is to provide our customers with the best ferments of the season.

Britt's Mix

Giardiniera is an Italian pickled relish. We have taken the vinegar out of the recipe and use the finest sea salt to ferment organic cauliflower, carrots, onions, red bell pepper, celery, peeled garlic and fine spices in oak barrels.  The result is a LIVE “good for your gut and brain” veggie mix. You can serve alone as an appetizer. Add to salads, pasta or even top off a frankfurter or bratwurst.

Ruby Beets

Our diced beets are a beautiful addition to a fresh salad. Use as a garnish for roasted potatoes, basmati rice or with breakfast eggs. We also sell the beet brine as Beet Kvass. It is loaded with the sweet, earthy flavors of the beets and spices.

Preserved Lemons

Preserved lemons are an ingredient in a variety of North African and Mediterranean dishes. If you’re unfamiliar with preserved lemons, look up “recipes using preserved lemons” on the internet and learn about how this ingredient can be used to give a complex, lemony taste to stews, salads, Moroccan dishes, baked goods, and other cuisine from the Mediterranean. They’re made by stuffing lemons with salt and allowing them to pickle in their own juices for about a month. To use, you can chop the rind into tiny pieces and blend the pulp into sauces.

Black Garlic Paste

Black Garlic is a type of garlic that has been processed in an environment where the heat and humidity are strictly controlled. The whole process can take several weeks. The cloves turn black and develop a deep, sweet, savory flavor.  It has twice the antioxidants of regular garlic and a lot of umami!